Photo of Chickpea and Spinach Stew by WW

Chickpea and Spinach Stew

1 - 4
PersonalPoints™ per serving
Total Time
38 min
16 min
22 min
A hearty meatless meal. Enjoy it on its own or served over whole wheat couscous or brown rice.


Olive oil

2 tsp(s), extra-virgin

Uncooked onion(s)

2 small, chopped

Table salt

1 tsp(s), divided

Garlic clove(s)

2 clove(s), large, minced

Ground cumin

2 tsp(s)

Ground ginger

1 tsp(s)

Canned diced tomatoes

15 oz, packed in their own juice, undrained

Canned undrained chickpeas

3 can(s), rinsed and drained (15 oz each)

Fresh spinach

10 oz, baby leaves


2 tbsp(s)

Fresh lemon juice

1 tbsp(s)


¼ cup(s), fresh, chopped


  1. Heat oil in a large nonstick skillet over medium-low heat. Add onion and 5ml (1/2 tsp) salt; cook, stirring frequently, until softened, about 10 minutes. Stir in garlic, cumin and ginger; cook for 1 minute. Add tomatoes and their juice, and chickpeas; stir to combine and mash chickpeas slightly with a potato masher.
  2. Using tongs, toss in spinach and sprinkle mixture with water; cook, covered, until spinach is wilted, tossing mixture once half-way through, about 5 to 10 minutes. Stir in lemon juice, cilantro and remaining 2ml (1/2 tsp) salt.
  3. Yields about 310ml (1 1/4 cups) per serving.


Throw in 1ml (1/4 tsp) cayenne to turn up the heat.