Spicy Harissa Chickpea & Spinach Stew
Nutrition per serving
Ingredients
- 400g tinned chickpeas, drained and rinsed (1 tin)
- 200g fresh spinach, washed
- 2 tbsp harissa paste
- 2 tbsp olive oil
- 1 onion, finely diced
- 3 garlic cloves, thinly sliced
- 1 tsp ground cumin
- 400g chopped tomatoes (1 tin)
- 240ml low-sodium vegetable stock
- 1 tbsp fresh lemon juice, plus lemon wedges to serve
- Salt and black pepper, to taste
Instructions
Drain and rinse the chickpeas; dice the onion, slice the garlic, wash the spinach, and set everything beside the stove.
Heat the olive oil in a large pot over medium heat, cook the onion for 5 minutes until soft, then add the garlic and cumin and cook for 1 minute until fragrant.
Stir in the harissa and chopped tomatoes and cook for 3 minutes until the sauce darkens slightly.
Add the chickpeas and stock, bring to a gentle simmer, then cover partly and cook for 15 minutes, stirring occasionally.
Stir in the spinach a handful at a time and cook for 2–3 minutes until just wilted, then squeeze in the lemon juice.
Season with salt and pepper, rest the stew for 2 minutes, and serve in warm bowls with an extra harissa swirl and lemon wedges.
This is the kind of dinner that fills you up without weighing you down. The chickpeas give it body and staying power, the harissa brings real heat, and the spinach wilts into the sauce in the last two minutes. One pot, about half an hour, and a squeeze of lemon at the end makes everything taste cleaner and brighter. It is comfort food, but the kind you do not regret afterwards.
