Ras el Hanout Chickpea and Spinach Stew
This warming one-pot stew delivers the depth and comfort of a long-simmered meal in a fraction of the time. Chickpeas and spinach braise in a richly spiced tomato base, creating layers of warmth and complexity.
Servings: 4
Equipment
- 1 Large pot
- 1 Small bowl
Ingredients
- 2 Tbsp Olive oil
- 3 Cloves Garlic, minced
- 1-1/4 tsp Ras el hanout
- 3 Tbsp Tomato paste
- 8 oz Vegetable stock
- 1 Tbsp Soy sauce
- 45 oz Chickpeas, cooked and rinsed
- 5 cups Spinach leaves, packed Stemmed and roughly torn if large
- 1/2 cup Greek yogurt, plain
- Rice or couscous for serving
Instructions
- Prepare the stew: Heat the olive oil in a large pot over medium. Add the garlic and ras el hanout and stir until fragrant, about a minute. Add the tomato paste and cook, stirring constantly until the tomato paste darkens slightly in color, about 2 minutes.2 Tbsp Olive oil, 3 Cloves Garlic, minced, 1-1/4 tsp Ras el hanout, 3 Tbsp Tomato paste
- Add the stock, soy sauce and ½ teaspoon salt and bring to a boil. Reduce the heat to medium-low, cover and cook for 10 minutes, until the sauce slightly darkens in color and its flavors have melded.8 oz Vegetable stock, 1 Tbsp Soy sauce
- Add the chickpeas and simmer until they are warm and soft, about 10 minutes.45 oz Chickpeas, cooked and rinsed
- Add the spinach and stir until wilted and fully incorporated into the stew, about 3 minutes. Taste and adjust seasoning with more salt if needed. If the stew starts getting too thick, feel free to add a few more spoonfuls of stock or water.5 cups Spinach leaves, packed
- Serve the stew warm, with a dollop of Greek yogurt on the side, and a drizzle of olive oil (or harissa oil), if desired. Enjoy with crusty bread or over grains like couscous or rice.1/2 cup Greek yogurt, plain, Rice or couscous for serving