I must admit, there’s something comforting about knowing I have some ready-made meals in the freezer. This chickpea stew with spinach and tomato is a true lifesaver on busy days when you just don’t have time to stand by the stove for long.
With flavorful spices like cumin and coriander, the stew takes on a warm, earthy taste. The spinach gives it a nice texture and nutritional value, while the lemon juice adds a freshness that ties the dish’s flavors together.
This is one of those dishes I love to make in large batches. It means many stress-free evenings ahead where dinner can just be thawed and enjoyed. Just remember to have some freezer bags ready!
To make the dish even more colorful, you can add some pieces of zucchini or bell pepper. Allow an extra 5 minutes cooking time for this. It makes the dish even more suitable for the bright, late August evenings.
Variants & Tips
- For a more protein-rich version, you can add pieces of chicken. Fry them after the onions before continuing with the recipe.
- If you want a spicier twist, add a tsp of chili flakes when sautéing the spices.
- Replace the spinach with kale for a greener and slightly more robust variant.
Serving Suggestions
- Serve with freshly cooked basmati rice for a complete meal.
- Offer some slices of freshly baked bread or naan to soak up the delicious sauce.
- A simple tomato salad on the side adds extra freshness.
Frequently Asked Questions
Can I freeze this chickpea stew?
Yes, this chickpea stew freezes very well. Divide the stew into portion sizes in freezer bags or containers, remove air, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating on low heat.
How can I make the stew taste even more intense?
Let the canned tomatoes cook longer before adding the chickpeas, around 15 minutes. This intensifies the tomato flavor and gives the stew more depth.
Can I make this stew with other beans?
Absolutely, white beans or butter beans are great alternatives that provide a slightly different, but very satisfying texture.
How can I prevent the spinach from becoming too soggy?
Add the spinach towards the end of the cooking time, only until it just wilts. This will help retain a nice texture.
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