Hearty and comforting, this rustic chickpea tomato stew simmers chickpeas and spinach in a smoky tomato broth. Serve with crusty bread or your favorite grain for a complete, satisfying meal.
Like in white bean tomato soup and red lentil chili, the magic happens when tomato paste, ground cumin, and smoked paprika meet a few pantry staples, building rich, savory flavor in every spoonful. You'll have it on the table in about 35 minutes.
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So fast and easy to make! Great flavors. We added fresh basil on top for serving over a light bed of rice and loved it!
- Robert
Ingredients
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
How to make chickpea tomato stew
- Saute the diced onion in olive oil until softened and translucent.
- Add the minced garlic, smoked paprika, coriander, cumin, and tomato paste; saute about 30 seconds more.
- Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew reaches your desired thickness.
- Remove from the heat and stir in the spinach until wilted. Season to taste with salt and pepper, then serve.
Serving suggestions
Enjoy a bowl of tomato and chickpea stew on its own or with warm crusty bread for mopping up the flavorful broth. It's also delicious served over grains like quinoa or Mediterranean yellow rice.
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Love and Veggies,
Amy
📋 Recipe
Spanish-Style Chickpea Tomato Stew with Spinach
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 small red onion, diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 Tablespoons tomato paste
- 1-28 ounce can crushed tomatoes
- 2-15.5 ounce cans chickpeas, (about 3 cups) rinsed and drained
- 1 cup water
- 5 ounces baby spinach
- salt and pepper, to taste
Instructions
- Heat the olive oil over medium heat in a large saute pan or pot. Add the onion and saute until it's soft and slightly translucent.1 Tablespoon extra virgin olive oil, 1 small red onion
- Add the garlic, smoked paprika, cumin, coriander, and tomato paste and saute about 30 seconds until combined.3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 2 Tablespoons tomato paste
- Stir in the crushed tomatoes, chickpeas, and water. Simmer, stirring occasionally, until the stew has reached your desired thickness.1-28 ounce can crushed tomatoes, 2-15.5 ounce cans chickpeas, 1 cup water
- Remove the pan from the heat and stir in the spinach. Taste and add salt and pepper, as desired.5 ounces baby spinach, salt and pepper
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Notes
Nutrition
Nutritional information is an estimation only.
Robert says
So fast and easy to make! Great flavors. We added fresh basil on top for serving over a light bed of rice and loved it!
Amy Katz says
I'm so glad you enjoyed it, Robert!
Betty Gully says
I made this and served it with garlic croutons. OMG!
Amy Katz says
I'm so happy you enjoyed it!
Dina says
I really liked this stew! It's really good as it is but I love garlic and onion so I added a little more. On another batch I added some cut up purple potatoes I had and some cut up vegan sausage and chopped kalamata olives and a about a half top of oregano. It was AMAZING! Thank you for sharing this recipe!
Amy Katz says
I love those additions, Dina! I'm so glad you are enjoying the recipe!