Chickpea Tomato Stew with Spinach & Lemon

Source/Author: Mary

This simple stew is inspired by Mediterranean home cooking, where chickpeas, tomatoes, and olive oil form the base of many nourishing dishes. Fresh lemon zest and spinach add brightness and balance, creating a warm yet refreshing meal perfect for any season.

Ingredients:

• salt	to taste
• onion	1
• olive oil	2 tablespoons
• lemon juice	1 tablespoon
• Black pepper	to taste
• Paprika	1 teaspoon
• tomatoes	4 medium
• garlic	3 cloves
• ground cumin	1/2 teaspoon
• chickpeas	1 can (15 ounces)
• lemon zest	1 teaspoon
• water or broth	1 cup
• spinach	2 cups

1. Drain and rinse chickpeas.

2. Wash tomatoes and cut into small cubes.

3. Peel and finely chop the onion.

4. Peel and finely mince the garlic.

5. Heat olive oil in a pan or pot over medium heat.

6. Add onion and cook until soft and lightly golden.

7. Add garlic, paprika, and cumin. Cook for about 1 minute until fragrant.

8. Add chopped tomatoes. Cook for 5–7 minutes until they begin to break down.

9. Add chickpeas and water or broth. Stir and bring to a gentle simmer. Cook for 10–15 minutes.

11. Add spinach and cook until wilted (about 2–3 minutes).

12. Add lemon zest and lemon juice.

13. Season with salt and black pepper.

14. Mix and cook for 1–2 more minutes. Remove from heat.

TIPS:

- use ripe, juicy tomatoes for best flavor

- do not overcook spinach to keep color and freshness

- adjust spices to taste

USING CANNED TOMATOES:

Substitute fresh tomatoes with 1 can (14–15 ounces) diced tomatoes. Reduce added liquid slightly and simmer a little longer for deeper flavor.

SERVING IDEAS:

- serve with crusty bread or flatbread

- add a spoon of yogurt or sour cream

- drizzle with olive oil before serving

- pair with rice or grains for a fuller meal