Stewed Spinach and Chickpeas with Lemon
This Levantine-style vegetarian main is surprisingly comforting, considering that it’s essentially spinach and chickpeas
- Makes4 servings
- Cook Time30 minutes
- 3
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.
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.
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