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Stewed Spinach and Chickpeas with Lemon

Stewed Spinach and Chickpeas with Lemon

This Levantine-style vegetarian main is surprisingly comforting, considering that it’s essentially spinach and chickpeas

By Courtney HillApril 22, 2022

  • Makes
    4 servings
  • Cook Time
    30 minutes
  • Rating

Greens stewed with chickpeas is comfort food in many cultures. We chose minerally but mild spinach as the green and opted for spices that give the hearty vegetarian stew a Levantine taste profile. Umami-packed tomato paste plus a trifecta of alliums—onion, garlic and scallions—build a rich foundation that suffuses the spinach and chickpeas with flavor and creates a heady broth. Lemon zest and juice, with their citrusy brightness, balance the earthiness of the other elements. Sliced red radishes add peppery flavor, vibrant color and a snappy texture.

Tip

Don’t use baby spinach for this recipe, as the leaves are too delicate. Opt instead for mature spinach sold in bunches. Trim only about 1 inch off the bottom of the bunch so you have a mixture of leaves and stems.

Ingredients
  • 3

    tablespoons extra-virgin olive oil, plus more to serve

  • 1

    medium yellow onion, chopped

  • 4

    medium garlic cloves, smashed and peeled

  • Kosher salt and ground black pepper

  • 3

    scallions, thinly sliced, whites and greens reserved separately

  • 1

    tablespoon tomato paste

  • 1

    teaspoon ground cumin

  • ½

    teaspoon ground allspice

  • 15 ½

    ounce can chickpeas, ¾ cup liquid reserved, drained

  • 1

    tablespoon grated lemon zest, plus 2 teaspoons lemon juice

  • 10

    ounce bunch spinach, trimmed of bottom 1 inch, roughly chopped

  • 2

    radishes, halved and thinly sliced

Step 1

In a 12-inch skillet over medium-high, heat the oil until shimmering. Add the onion, garlic and ½ teaspoon each salt and pepper; cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Add the scallion whites, tomato paste, cumin and allspice; continue to cook, stirring, until the mixture is well browned, about 2 minutes.

Step 2

Stir in the chickpeas and their reserved liquid along with the lemon zest, scraping up any browned bits. Add the spinach a large handful at a time, stirring to help it wilt and adding more as space permits. Cover, reduce to medium and cook, stirring occasionally, until the spinach is tender and the mixture is stewy, about 10 minutes.

Step 3

Stir in the lemon juice, then taste and season with salt and pepper. Transfer to a serving dish and top with the radishes, scallion greens and an additional drizzle of oil.

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