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A white bowl filled with Mediterranean chickpea stew, featuring chickpeas, wilted spinach, diced tomatoes, and rice in a tomato-based sauce. The dish is topped with a generous dollop of creamy yogurt and set on a rustic background with scattered bread pieces and fresh spinach leaves.

Mediterranean Chickpea Stew with Spinach, Dill, and Turmeric

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Dinner, Soup
Cuisine Mediterranean, Middle Eastern
Servings 4
Calories 419 kcal

Ingredients
  

  • 1/4 cup olive oil extra virgin
  • 2 onions chopped
  • 2 cloves garlic minced
  • 1½ teaspoon turmeric
  • ¼ teaspoon red pepper flakes (or more, to taste)
  • 4 cups vegetable broth
  • 2 cups water
  • 1/4 cup white rice
  • 2 cups tomato sauce
  • 1 (15oz) can diced tomatoes
  • 1 (15oz) can chickpeas drained and rinsed
  • 4 cups fresh spinach or other greens (such as Swiss chard or mustard greens)
  • 1/4 cup fresh dill, chopped conversion to dried
  • 1/4 cup fresh cilantro, chopped conversion to dried
  • salt and black pepper to taste
  • 1/4 cup Greek yogurt for serving

Instructions
 

  • In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until softened and golden, about 7–8 minutes.
    1/4 cup olive oil, 2 onions chopped
  • Add the garlic, turmeric, and red pepper flakes. Cook for 1 minute, just until fragrant.
    2 cloves garlic minced, 1½ teaspoon turmeric, ¼ teaspoon red pepper flakes
  • Pour in the vegetable broth and water. Stir in the rice and bring the mixture to a boil. Reduce the heat to medium-low and simmer for 10–12 minutes, until the rice begins to soften.
    4 cups vegetable broth, 1/4 cup white rice, 2 cups water
  • Add the tomato sauce, diced tomatoes (with their juices), and chickpeas. Stir well and continue to simmer, uncovered, for another 10 minutes to let the flavors come together.
    2 cups tomato sauce, 1 (15oz) can diced tomatoes, 1 (15oz) can chickpeas
  • Stir in the spinach, dill, and cilantro. Cook for 3–5 minutes more, until the greens are wilted and tender.
    4 cups fresh spinach, 1/4 cup fresh cilantro, chopped, 1/4 cup fresh dill, chopped
  • Taste and season with salt, pepper, and additional red pepper flakes if desired. If the stew is too thick, add a splash more water or broth.
    salt and black pepper
  • Serve hot, topped with a generous dollop of Greek yogurt and warm flatbread or crusty bread on the side.
    1/4 cup Greek yogurt

Nutrition

Calories: 419kcalCarbohydrates: 55gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 1mgSodium: 1720mgPotassium: 1123mgFiber: 12gSugar: 15gVitamin A: 4329IUVitamin C: 31mgCalcium: 162mgIron: 7mg
Keyword Mediterranean Chickpea Stew
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