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Photo of Chickpea and spinach stew by WW

Chickpea and spinach stew

1
Points® value
Total Time
38 min
Prep
16 min
Cook
22 min
Serves
6
Difficulty
Easy
Enjoy this meatless main dish on its own or make it into a more substantial meal by serving it alongside roasted sweet potatoes or spooned over whole wheat couscous or brown rice. Pairing the stew with a mixed greens salad would be a delicious option to increase your veggie intake for the day too. Here, we’ve used plain diced tomatoes, but feel free to experiment and use a seasoned variety of canned tomatoes like roasted garlic, fire roasted or bell pepper and onion for more robust flavor. Throw in a pinch of cayenne, crushed red pepper, or minced jalapeño to turn up the heat.

Ingredients

Olive oil

2 tsp, extra-virgin

Onion

2 small, chopped

Table salt

1 tsp, divided

Garlic

2 clove(s), minced

Ground cumin

2 tsp

Ground ginger

1 tsp

Canned diced tomatoes

15 oz, packed in their own juice, undrained

Chickpeas

3 can(s), rinsed and drained (15 oz each)

Spinach

10 oz, baby leaves

Water

2 Tbsp

Fresh lemon juice

1 Tbsp

Cilantro

¼ cup(s), fresh, chopped

Instructions

  1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and 1/2 teaspoon salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
  2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 1/2 teaspoon salt. Yields about 1 1/4 cups per serving.

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