Palestinian Spinach and Chickpea Stew


Palestinian Spinach and Chickpea Stew

  • Preparation time
  • Preparation time

    10 minute
  • cooking time
  • Cooking time

    60 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    4 People
  • Goody kitchen


1⁄4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped 
1 1⁄2 tsp. cumin 
1 1⁄2 tsp. coriander 
4 medium garlic cloves, coarsely crushed with mortar and pestle
1⁄2 tsp. ground allspice
1⁄2 tsp. freshly ground black pepper
1⁄4 tsp. freshly grated nutmeg
1 tsp. salt, plus more as needed
Two cans of Goody chickpeas, drained and rinsed
2 1⁄4 cups water
500 gm fresh baby spinach, coarsely chopped
1⁄4 cup fresh lemon juice, plus more as needed


1.    In a medium pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent. 
2.    Add cumin and coriander to the pot of onions. Add the garlic, allspice, black pepper, and nutmeg, stir well, and continue cooking until the garlic is fragrant
3.    Add Goody chickpeas and water, bring to a boil, then lower the heat to maintain a strong simmer. Then add spinach 
4.    Then, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. Cook for 5–10 minutes, then adjust the seasoning, adding more lemon juice or salt as desired.