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Authentic Sephardic Spinach & Chickpea Stew: A Kosher Delight

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Rich in history and flavor, Sephardic Spinach & Chickpea Stew is a heartwarming dish that traces its roots to the sunlit Mediterranean regions. Often enjoyed during the cooler months, this stew combines the earthiness of chickpeas with the vibrant freshness of spinach, all simmered together in aromatic spices. Its simplicity is reminiscent of other comforting dishes like Shakshuka or Moroccan Tagine, where the focus is on bringing out the best of each ingredient. Traditionally served at family gatherings and festive occasions, this stew is a testament to the Sephardic tradition of creating nourishing meals with love and purpose.

Authentic Sephardic Spinach & Chickpea Stew: A Kosher Delight
Rich in history and flavor, Sephardic Spinach & Chickpea Stew is a heartwarming dish that traces its roots to the sunlit Mediterranean regions. Often enjoyed during the cooler months, this stew combines the earthiness of chickpeas with the vibrant freshness of spinach, all simmered together in aromatic spices. Its simplicity is reminiscent of other comforting dishes like Shakshuka or Moroccan Tagine, where the focus is on bringing out the best of each ingredient. Traditionally served at family gatherings and festive occasions, this stew is a testament to the Sephardic tradition of creating nourishing meals with love and purpose.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: Sephardic
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil extra virgin
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika smoked
  • 1 14-ounce can diced tomatoes with juice
  • 2 14-ounce cans chickpeas drained and rinsed
  • 4 cups vegetable broth kosher
  • 8 cups fresh spinach washed and roughly chopped
  • 1 teaspoon kosher salt to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1 lemon juice freshly squeezed

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Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  2. Add the minced garlic, ground cumin, ground coriander, and smoked paprika. Stir for about 1 minute until fragrant.
  3. Pour in the diced tomatoes with their juice, chickpeas, and vegetable broth. Bring the mixture to a boil, then reduce heat to a simmer.
  4. Simmer uncovered for 20 minutes, allowing the flavors to meld together.
  5. Stir in the chopped spinach, kosher salt, and black pepper. Cook for an additional 5 minutes until the spinach is wilted.
  6. Remove from heat and stir in the freshly squeezed lemon juice. Adjust seasoning with more salt and pepper, if needed.
  7. Serve hot, garnished with additional lemon wedges if desired.

Notes

This stew can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving. For a thicker stew, mash some of the chickpeas with a fork before adding the spinach.
Nutrition Facts
6 servings per recipe
Serving size 1 serving
Calories 320
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg
Sodium 580mg 25%
Dietary Fiber 12g 43%
Total Sugars 6g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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