Spiced Chickpea and Spinach Stew with Turmeric Rice
Sep 8
5 min read
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A vibrant, plant-based stew featuring spiced chickpeas and fresh spinach, served over golden turmeric rice. Packed with warming spices and finished with a squeeze of lemon for brightness, this nourishing dish is protein-rich, fiber-filled, and perfect for a wholesome dinner or healthy meal prep. Enjoy deep flavors with bright, fresh accents.
This Spiced Chickpea and Spinach Stew with Turmeric Rice is a fragrant, wholesome dish that’s perfect for a cozy dinner or meal prep for the week. The stew features tender chickpeas simmered with tomatoes, aromatics, and a blend of spices such as cumin, coriander, and smoked paprika, enfolding the dish in layers of flavor. Fresh baby spinach is stirred in at the end to keep its vibrant color and nutrients. The stew is served over fluffy white rice cooked with turmeric for a pop of color and a hint of earthiness, making it as visually appealing as it is delicious. This meal is entirely plant-based, gluten-free, and packed with protein and fiber, making it satisfying yet light. The combination of warming spices and the richness of chickpeas create a deeply comforting experience, while the tangy finish from a squeeze of lemon brings brightness to the dish. Easy to make and full of vibrant flavors, this stew is a wonderful option for anyone looking to add more plant-forward meals to their repertoire.
Ingredients
- cooked chickpeas (canned or homemade) — 2 cups
- fresh baby spinach — 4 cups
- crushed tomatoes — 1 can (14 oz)
- yellow onion — 1 medium, diced
- garlic cloves — 3, minced
- ground cumin — 1 teaspoon
- ground coriander — 1 teaspoon
- smoked paprika — 1/2 teaspoon
- olive oil — 2 tablespoons
- vegetable broth — 1 cup
- lemon — 1, cut into wedges
- salt — to taste
- black pepper — to taste
- long grain white rice — 1 cup
- ground turmeric — 1/2 teaspoon
- water (for rice) — 2 cups
Directions
1. Start by preparing the turmeric rice. Rinse the rice until the water runs clear. In a saucepan, add the rice, water, turmeric, and a pinch of salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes or until rice is tender and water is absorbed. Fluff with a fork and set aside.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and sauté for 4-5 minutes until softened.
3. Stir in the minced garlic, ground cumin, coriander, and smoked paprika. Cook for 1 minute, stirring frequently, until fragrant.
4. Add the crushed tomatoes, chickpeas, vegetable broth, salt, and pepper. Bring to a simmer, then reduce heat and cook for 10-15 minutes, letting the flavors meld together.
5. Fold in the baby spinach and cook for another 2-3 minutes, or until just wilted. Taste and adjust seasoning if needed.
6. Serve the spiced chickpea and spinach stew over turmeric rice. Finish with a squeeze of fresh lemon juice from the wedges.
7. Garnish with extra herbs or a dollop of yogurt if desired, and enjoy hot.