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Vegetarian Chickpea & Spinach Stew

Our vegetarian chickpea and spinach stew is just what you need to get you in the mood for the cold autumn and winter months approaching. This recipe is simple yet warming and takes hardly any time at all to whip up on a cold autumn night.


  • The night before, place the chickpeas in a large bowl and cover completely with cold water.
    Allow to soak overnight, or about 12 hours.

  • Forgotten? Don't panic, quick soak by placing them in a saucepan and covering with 2 inches of water. Bring to a boil, cook for 1 minute, cover and remove from the heat. Leave the beans to soak for 1 hour, then rinse and cook as you would if you had soaked them overnight.

  • Melt the coconut oil in a frying pan and add the chopped onion, stirring occasionally.

  • Add the garlic powder, ground cumin, ground smoked paprika, ground cayenne pepper and salt and black pepper to taste. Stir continuously to make sure the spices do not burn.

  • Mash your tinned tomatoes with a potato masher and add them to the pan a long with the tomato purée and chopped carrots. Stir occasionally until it thickens.

  • Add brown sugar or more salt and pepper to taste if needed. Add the chickpeas to the pan. Allow the chickpeas to cook through and then stir in the spinach until wilted. Serve with rice.

If you're using uncooked chickpeas add the beans to a large pot, cover with several inches of water and bring to a boil. Boil for 5 minutes then take the pot off of the heat and let the beans sit in the water for 1 hour.

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