Moroccan Stewed Chickpeas With Spinach
Andrea Potischman
Jan 4, 2018
Chickpeas, like many legumes, can be used in a variety of ways, from dips to soups, to pizza crusts. These little guys are versatile and I love them. Vegetarians and vegans use this popular protein source regularly since chickpeas are both healthful and filling. This recipe for Moroccan stewed chickpeas is probably similar to something you have had before; it is not a complicated one, but it is loaded with flavor and makes a fantastic meal on its own.
I call this an easy meal and it can work for lunch or dinner in my house. Rich flavors of garlic, curry, cinnamon, cumin, coriander, and Garam Masala stewed together with tomatoes elevate chickpeas to a whole new playing field. I could honestly live on this stuff if I had to. My husband also loves this in the morning with poached eggs on top, making great use of any leftovers—if you find that you have any.
Moroccan Stewed Chickpeas With Spinach
Ingredients:
- 1 tablespoon Extra Virgin olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, peeled and minced
- 1/2 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1/8-1/4 cayenne pepper
- 1/4 teaspoon cumin
- 1/4 teaspoons ground coriander
- 1/4 teaspoon Garam Masala
- One (28-ounce0 can whole peeled tomatoes
- One small can tomato paste
- 1/2 cup water
- Two (15-ounce) cans chickpeas, drained and rinsed
- 1/2 teaspoon Kosher salt
- Freshly ground black pepper to taste
- 1/2 cup packed fresh parsley, stems removed, minced
- 2 cups packed fresh baby spinach leaves
- 1/4 cup fresh parsley, finely chopped, for garnish
Directions:
- Place a large sauté pan or Dutch oven over medium-high heat. Add the olive oil, and when hot but not smoking, add the onion and sauté till tender, about 3 minutes. Add the garlic and cook an addition 30 seconds.
- Add the curry, cinnamon, cayenne, cumin, coriander and Garam Masala and cook for about 1 minute till fragrant. Add the tomatoes, tomato paste, water, chickpeas, salt and pepper. Bring to a boil use the back of a wooden spoon to carefully break up or gently smash the tomatoes in the pan. Reduce to a simmer, cover and stew, stirring occasionally, for about 30 minutes.
- Next, add the spinach to the chickpeas, stir to incorporate and cook an additional 1 minute. Adjust the seasoning as needed, garnish with chopped parsley.
- Serve warm with your favorite side such as couscous, quinoa or rice.
I had a delicious Moroccan chickpea dish while out this evening so will definitely be trying this soon! Looks delicious, as usual!