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Palestinian Spinach and Chickpea Stew

This recipe contains extra-virgin olive oil, chickpeas, vegetable stock, fresh baby spinach, crusty bread and more.
4 Servings -
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Servings:4  | Calories:434 | Total Fat:21g  | Chol:1mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 21g
32 %
Sat Fat 3g
15 %
Total Carb 52g
17 %
Fiber 10g
40 %
Sugars 4g
Cholesterol 1mg
0 %
Sodium 1714mg
71 %
Protein 13g
27 %
34% Extra-virgin olive oil
30% Chickpeas
19% Vegetable stock
15% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1⁄4 cup extra-virgin olive oil, divided
1 medium yellow onion, finely chopped (2 cups)
1 1⁄2 tsp. cumin seeds
1 1⁄2 tsp. coriander seeds
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. kosher salt, plus more as needed
Two 15.5-oz. cans of chickpeas, drained and rinsed
2 1⁄4 cups vegetable stock
1 lb. fresh baby spinach, coarsely chopped
1⁄4 cup fresh lemon juice, plus more as needed
Crusty bread or white rice, for serving (optional)

Directions : View recipe directions on
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