Creamy Chickpea and Spinach Stew with Sun-Dried Tomatoes

Creamy Chickpea and Spinach Stew with Sun-Dried Tomatoes

This Creamy Chickpea and Spinach Stew is a quick and hearty dish packed with protein-rich chickpeas, tender spinach, and flavorful sun-dried tomatoes in a rich, creamy sauce. It’s a perfect weeknight meal that comes together in under 30 minutes with simple pantry ingredients. Serve it with rice, quinoa, or crusty bread for a satisfying and wholesome meal.

⏳ Total Time: 25 minutes
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed

2 cups fresh spinach

½ cup sun-dried tomatoes, chopped

1 small onion, finely chopped

2 cloves garlic, minced

1 cup coconut milk (or heavy cream for a richer taste)

1 cup vegetable broth

1 tbsp tomato paste

1 tsp paprika

½ tsp cumin

½ tsp chili flakes (optional)

Salt and black pepper to taste

1 tbsp olive oil

Instructions:

Sauté Aromatics

Heat olive oil in a pan over medium heat. Add the chopped onion and garlic, sautéing until fragrant.

Add Tomato Paste & Spices

Stir in the tomato paste, paprika, cumin, and chili flakes. Cook for another Pour in the vegetable broth and coconut milk, stirring well. Let it simmer for 2-3 minutes.

Add Chickpeas & Sun-Dried Tomatoes

Toss in the chickpeas and sun-dried tomatoes, stirring to combine. Simmer for 5 minutes.

Add Spinach

Stir in the fresh spinach and cook until wilted. Season with salt and pepper.

Serve

Enjoy warm, served with rice, quinoa, or crusty bread!

Tips for the Best Creamy Chickpea and Spinach Stew

✅ Use Full-Fat Coconut Milk – For extra creaminess, opt for full-fat coconut milk or even heavy cream if you prefer a richer texture.

✅ Enhance the Flavor – A splash of lemon juice or balsamic vinegar at the end balances the richness and adds brightness to the dish.

✅ Make It Spicy – Add chili flakes, cayenne pepper, or a dash of hot sauce for extra heat.

✅ Swap the Greens – If you don’t have spinach, kale, Swiss chard, or even arugula will work well.

✅ Customize the Protein – You can add tofu, paneer, or shredded chicken for extra protein.

✅ Make It a Meal – Serve with rice, quinoa, couscous, or crusty bread to soak up the creamy sauce.

Q/A – Common Questions

❓ Can I make this ahead of time?
Yes! This stew stores well in the fridge for up to 4 days. The flavors deepen over time, making leftovers even tastier.

❓ Can I freeze this dish?
Yes! Let it cool completely and store in an airtight container for up to 2 months. Reheat on the stovetop, adding a little water or broth if needed.

❓ What if I don’t have coconut milk?
You can substitute with heavy cream, cashew cream, or even Greek yogurt for a tangy twist.

❓ Can I use dried chickpeas instead of canned?
Absolutely! Soak 1 cup of dried chickpeas overnight, then cook them until tender before using them in the recipe.

❓ How can I thicken the stew?
Simmer it longer to reduce the liquid or mash some of the chickpeas to create a naturally thicker consistency.

Nutrition Information (Per Serving) (Estimated for 4 servings)

• Calories: ~320 kcal
• Protein: ~10g
• Carbohydrates: ~35g
• Fiber: ~9g
• Fat: ~15g
• Saturated Fat: ~8g
• Sugar: ~6g
• Sodium: ~450mg (varies by broth & sun-dried tomatoes)

This stew is high in fiber, plant-based protein, and healthy fats. For a lower-calorie version, use light coconut milk or swap for Greek yogurt.