Creamy Chickpea And Spinach Stew With Sun-Dried Tomatoes

Creamy Chickpea and Spinach Stew with Sun-Dried Tomatoes

Table of Contents

A simple and filling meal, this Creamy Chickpea and Spinach Stew combines fragrant sun-dried tomatoes, soft spinach, and protein-rich chickpeas in a thick, creamy sauce. Using basic cupboard goods, it’s the ideal weekday dinner that can be prepared in less than 30 minutes. Serve it with crusty bread, rice, or quinoa for a filling and healthy supper.

⏳ 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.

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.