Made this for the first time on a rainy Bristol afternoon while Olive, my cat, kept trying to sit on the chopping board. It is my version of a hearty vegetarian stew with fresh herbs, simple pantry things turned into something that feels like one of my mother’s blankets wrapped around you after a long wet walk. The chickpeas get tender but not mushy and the spinach cooks down into soft green ribbons through the broth. It is made entirely from plants and comes together in one pot so you do not end up with a sink full of pans. It comforts.
I did not study cooking formally, just learned by doing and failing, but this stew taught me how a few careful choices can make all the difference. Actually, scratch that. It taught me to slow down and listen to the pot. If you are new to cooking with herbs, this recipe builds confidence and if you are old hands, there are little places to tweak and own.
In a large pot over medium heat, heat ¼ cup extra-virgin olive oil and add 1 chopped onion. Cook, stirring occasionally, for 5 minutes until soft.
Add the drained chickpeas and season with salt and black pepper to taste. Cook, stirring occasionally, for about 5 minutes until the chickpeas start to crisp.
Add 3 minced garlic cloves, 1 teaspoon ground turmeric, ½ teaspoon crushed red pepper flakes, and 2 teaspoons lemon zest and cook until aromatic, about 1 minute.
Gently remove 1 cup of chickpeas and set aside for topping.
To the pot with chickpeas, add 3 cups vegetable broth, 2 tablespoons lemon juice, and kosher salt to taste. Bring to a boil over high heat, then reduce the heat to low.
Stir in 2 cups baby spinach, ½ cup roughly chopped cilantro, ½ cup roughly chopped parsley, ¼ cup roughly chopped dill, and 1 tablespoon chopped chives and simmer until the spinach is wilted, about 10-15 minutes.
Taste and adjust for salt and black pepper. For a thinner consistency, add the remaining 1 cup vegetable broth.
Divide the cooked rice among bowls and ladle the chickpea stew on top. Finish it off with yogurt, and top with the reserved chickpeas and fresh mint. Serve and enjoy!
To make this stew, grab a large pot such as a Dutch oven or any heavy based pan that holds the bubbling broth without burning at the bottom. You will want a sharp knife, a cutting board, a wooden spoon for stirring, and a fine grater for the lemon zest. Measuring spoons help but I often eyeball the spices as the pot tells me what it needs. If you plan to cook rice alongside, use a medium saucepan with a tight lid. A colander helps to drain the chickpeas. Bowls for serving and a clean kitchen towel close at hand save you from sticky fingers. I once used a thin skillet and the broth reduced too fast and everything went dry. Lesson learned.
Start by sweating the onion slowly in the olive oil until it is soft and translucent. The onions take about five minutes and this step gives the broth a gentle sweetness you will notice later. Crisp the chickpeas before adding the broth by seasoning them with salt and pepper and letting them sizzle for about five minutes. It is worth the tiny mess for that nutty exterior.
Add the garlic, the turmeric, the red pepper flakes and the lemon zest to bloom their flavors in the oil for about a minute. I say turmeric because it gives a beautiful golden colour and it has properties that fight inflammation, though mostly I use it for the colour. Reserve a cup of the crisped chickpeas to top the stew so the bowl ends with a bit of crunch, like adding the final, surprising flecks of colour to a pencil sketch. Chop the herbs roughly and stir them in near the end so they keep their fresh lift. Taste and add lemon juice at the finish to brighten the whole pot.
If the stew feels too thick, add the remaining cup of broth for a looser texture good for dipping bread.
A Golden Twist Try a turmeric and chickpea stew by adding two cups of diced carrots and sweet potato with the onions and simmering ten minutes longer until they are tender. It gives the pot a gentle sweetness and makes the dish more substantial on colder nights. However, taste as you go or the roots might overshadow the herbs.
Herb Haven If your herbs are piling up and you wonder what to do with fresh herbs, double down on them and add a handful of kale or chard with the spinach. The extra greens bulk the stew without making it heavy and the herbs keep the flavour bright.
Spice Whisperer To serve hot and lively, increase the red pepper flakes or add fresh chilli and ladle the pot over fluffy rice. This makes a great stew served over rice and the grains soak up the golden broth into spoonfuls that are very satisfying.
I usually spoon the stew over steamed basmati and top with a dollop of plain yogurt or an alternative free of dairy if you prefer. Scatter the reserved chickpeas and a little chopped mint. Warm flatbread or naan is excellent for mopping up the last drops and a crisp cucumber and tomato salad dressed with lemon mirrors the stew s tang. For a quick one bowl meal, stir cooked quinoa into the pot for extra protein and texture. It works well as a healthy one pot meal when you add more vegetables early on.
For weeknight comfort or a community table, this dish is perfect as a meatless monday dinner. Offer extra herbs and lemon wedges so people can make each bowl their own.
What to Do with Canned Chickpeas if I Have Extras? A common question is what to do with canned chickpeas. Roast them with olive oil and paprika for a crunchy snack or whizz them into hummus. Rinse them well to reduce sodium and keep them for salads or packed lunches.
Can I Make This a Healthy One Pot Meal for Busy Nights? Yes. Toss extra vegetables like bell peppers and zucchini in with the onions and keep the lid on while it simmers. Prep the herbs ahead to save time and you have a balanced dinner in one vessel.
How Does This Work as a Meatless Monday Dinner? It fits beautifully as a meatless monday dinner because the chickpeas give body and the herbs give character. Serve family style and let people help themselves.
What to Do with Fresh Herbs That Are Wilting? If you are wondering what to do with fresh herbs that are wilting, trim the stems and soak them briefly in cold water to perk them up, or chop and freeze them in small bags to use later. If they are past saving, dry them for tea or rubs.
Is Freezing Possible for This Stew? Freezing works well if you cool the stew completely and portion it into airtight containers. Reheat gently with a splash of broth and add fresh herbs when serving to revive the aroma.
This Herb and Chickpea Stew is easy to prepare and takes less than an hour, which makes it perfect for anyone who wants a quick and nutrient-dense meal. Made this recipe? Let us know what you think in the comments below!
It's delicious, I cook it often, its a healthy delight! Thanks for sharing!
