Go Back
Print Recipe

Chickpea & Spinach Stew

Easily converts to vegetarian by subbing meat alternative for the ground turkey.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: Chickpea, Spinach
Servings: 4
Calories: 401kcal

Equipment

  • Large Pot

Ingredients

  • 2 15oz cans of chickpeas rinsed & drained
  • 1 tbsp olive oil
  • 12 oz lean ground turkey or meat substitute if vegetarian
  • 1 tsp dried oregano
  • ½ tsp fennel seeds crushed
  • ½ tsp crushed red pepper
  • 1 med onion chopped - about 1 cup
  • 2 med carrots diced - about ¾ cup
  • 4 cloves garlic minced
  • 3 tbsp tomato paste
  • 32 oz low-sodium chicken broth or vegetable if vegetarian (4 cups)
  • ¼ tsp ground pepper
  • ¼ tsp sea salt
  • 3 cups baby spinach
  • ¼ cup Parmesan cheese  grated

Instructions

  • Mash 1 can chickpeas and set aside.
  • Heat oil in a large pot over medium-high heat. Add turkey, oregano, fennel seeds, and crushed red pepper; cook, until turkey is no longer pink ~3 minutes.
  • Add onion, carrots, and garlic; cook & stir, until softened ~4 minutes.
  • Add tomato paste; cook & stir ~30 seconds.
  • Add broth, the mashed and whole chickpeas, pepper, and salt to the pot. Cover & simmer. Reduce heat to medium and cook covered until tender ~10 minutes.
  • Add spinach and increase to medium-high heat. Cook & stir until the spinach starts to wilt ~2 minutes.
  • Serve in soup bowls and top with 1 tbsp. Parmesan cheese.