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Stewed Spinach and Chickpeas with Lemon
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.
4
Servings
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.
30 minutes
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
medium yellow onion, chopped
Directions
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01In 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.
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April 24, 2023
Tasty and tender
Good combination that stews down to nice texture. I didn't have radishes, but the crunch would have been a nice addition. Could also use breadcrumbs.
April 16, 2023
Delicious
We can't eat tomatoes, so I substituted some black olives & olive tapenade for the umami factor. very flavorful.
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