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–+ servings
Spinach stew in one pot.

Spinach Stew

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 - 6 people
Author: Nico Pallotta

  • 2 tablespoons extra virgin olive oil
  • 1 large onion chopped
  • 4 cloves garlic grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2 cans chickpeas (15 oz / 400 g each can) or 3 cups /480 g cooked chickpeas
  • 2 cups (500 ml) vegetable broth
  • 1 pound (500 g) spinach
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons pine nuts toasted - sub shaved almonds or pistachios

  • Sauté vegetables: Heat 2 tablespoons extra virgin olive oil in a pot. Cook 1 large onion (chopped) for 3–4 minutes until soft, then add 4 cloves garlic (grated), 1 teaspoon ground cumin, and 1 teaspoon ground coriander. Cook 1 more minute until fragrant.
    Onions and garlic cooking in olive oil with cumin and coriander in a Dutch oven.
  • Add Main Ingredients: Stir in 2 cans chickpeas (drained and rinsed), 2 cups vegetable broth, 1 teaspoon salt, and ¼ teaspoon black pepper.
    Add 1 pound spinach in batches, letting it wilt before adding more.
    Chickpeas and fresh spinach added to pot with broth, creating a one pot spinach stew.
  • Simmer: Cover loosely and simmer for 10–15 minutes, stirring occasionally, until flavors meld.
    Spinach stew simmering gently in a pot, filled with greens, chickpeas, and aromatic broth.
  • Finish and Serve: Add 2 tablespoons lemon juice, adjust seasoning, and serve warm. Top with 2 tablespoons pine nuts, yogurt, or enjoy with rice or bread.
    Finished spinach stew served with lemon and pine nuts, ready to eat over rice with yogurt.
SUBSTITUTIONS
  • Use olive oil or swap for avocado or neutral oil.
  • Yellow or white onion adds sweetness; shallots or leeks work too.
  • Fresh garlic = best flavor. Powder works in a pinch.
  • Cumin + coriander = earthy warmth. Try curry powder or ras el hanout for variety.
  • Canned chickpeas are easy; white beans or lentils also work great.
  • Fresh or frozen spinach is fine. Sub kale or chard if needed.
  • Tomato paste adds depth; crushed tomatoes or sun-dried pesto are tasty swaps.
  • Use smoked or sweet paprika. Add chili flakes for heat.
  • Low-sodium broth preferred. Water + bouillon cube is a good backup.
  • Lemon juice brightens it all. Vinegar works if you're out.
  • Top with pine nuts—or try walnuts, almonds, or sunflower seeds to keep it budget-friendly.
 
  • Sauté spices with garlic to build deep flavor.
  • Baby spinach wilts fast—no chopping needed!
  • Don’t skip the lemon—it brightens everything.
  • Add broth slowly for a thicker stew.
  • Taste and adjust seasoning at the end.
  • Serve with rice, bulgur, or farro for a full meal.
  • Rinse chickpeas well—they add great texture and protein.
STORAGE
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 3 months.
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