Moroccan Chickpea and Spinach Stew

Total Time
Prep 10 mins
Cook 20 mins

A delicious and healthy stew that goes well with grilled fish or a nice loaf of crusty bread.

Ingredients Nutrition


  1. Place chickpeas and cumin in large saucepan.
  2. Add enough water to barely cover chickpeas. Set aside.
  3. Saute garlic in olive oil in small pan over medium to low heat.
  4. Remove garlic when browned, about 3 minutes.
  5. Set aside.
  6. Toast bread until golden in same pan about one minute per side.
  7. Remove bread and turn off heat.
  8. Add paprika and saffron, followed immediately by vinegar to keep paprika from burning.
  9. Pound garlic and browned bread in a mortar or glass bowl to make a thick paste.
  10. Bring chickpeas to a low boil, then add spinach, and simmer for 5 minutes.
  11. Add paprika-saffron mixture and garlic bread paste to create a thick stew.
  12. Simmer for 5 minutes.
  13. Season with salt and pepper and serve immediately.


Most Helpful

Sorry, but this did not turn out well at all. I did cut the oil down by 1 tbls. but I don't think that change it much. The bread remained gummy and did not disolved in stew. Flavor was very much overpowered by the garlic...which I love. Hate giving low scores, but....

Happy Harry #2 January 27, 2006

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