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Chickpea and Spinach Stew

A tasty, hearty meal full of flavour and protein. Tomato stew with spinach and chickpeas (garbanzo bean).

Time 25 Minutes
Skill Level Easy

Ingredients List

Serves 2
  • 1 medium onion
  • 3 cloves garlic (finely chopped)
  • 0.25 tsp cinnamon (ground)
  • 1 tsp chili powder (ground)
  • 2 tsp coriander (ground)
  • 2 tsp cumin seeds
  • 425 g cans chickpeas (drained and rinsed - or soaked overnight)
  • 3 medium tomatoes (chopped)
  • 2 tbs unsalted tomato paste (or 1 sachet)
  • 6 small dates (chopped)
  • 1 cup water
  • 0.25 cup coriander (fresh and chopped)
  • 2 tbsp mint (fresh and chopped)
  • 1 Small bunch baby spinach (tough ribs & stems removed)


  1. Dry fry onion in a large saucepan for a few minutes until soft.
  2. Add the garlic and spices and cook over a moderately low heat an extra minute or two.
  3. Add the tomato paste and cook an extra minute.
  4. Stir in the tomatoes, chickpeas, dates and water boil then simmer, covered, for 10 minutes.
  5. Stir in the spinach and simmer, uncovered, about 5 minutes or until spinach has just wilted.
  6. Stir through the fresh coriander and mint for seasoning.
  7. Serve with sour dough/spelt pitta.