This Aromatic Stew is made with pantry ingredients: chickpeas, extra virgin olive oil, diced tomatoes in juice, sun-dried tomatoes and tomato paste. Add fresh ingredients you have on hand– potatoes carrots, onions, spinach and cupboard Mediterranean spices.

Mediterranean Chickpea Stew [Vegan]



For the Stew Ingredients:

  • 4 ounces fresh spinach leaves (about 3 1/2 cups) cleaned and dried
  • 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon fresh garlic, peeled and minced
  • 2 teaspoons extra virgin olive oil
  • 1 1/2 cups carrots, any colors, 1/2” dice
  • 1/2 large onion, peeled 3/4” dice (about 1 1/4 cups)
  • 2 cups fresh potatoes, 3/4” dice, peeled optional (I’ve used multi colored heirlooms)
  • 2 teaspoons fresh garlic, peeled and minced
  • 2 teaspoons fresh ginger*, peeled and minced
  • 14 ounces chopped tomatoes in juice
  • 15.5 ounce can garbanzo beans, drained and rinsed
  • 1/4 cup sun-dried tomatoes, coarsely chopped
  • 1  1/2 cups vegetable broth** (have an extra 1/2 cup ready)
  • 1 tablespoon tomato paste
  • 2 tablespoons fresh parsley, washed, cleaned and coarsely chopped

For the Dry Seasonings:

  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon red chile flakes, or to taste
  • 1/2 teaspoon dried herbs, such as thyme (I used 1 teaspoon fresh thyme, because I had some)
  • 1/4 teaspoon sea salt, or to taste


To Prepare the Spinach:

  1. Preheat broiler.
  2. Add spinach leaves to a large rimmed baking sheet. Add 2 teaspoons of Extra Virgin Olive Oil and 1/2 teaspoon minced garlic. Mix well with your hands – spread to a single layer.
  3. Sprinkle with sea salt.
  4. Broil 4 – 5 inches from your heat source with the door open– WATCHING CAREFULLY until bright green and just starting to get golden and crisped around the edges.
  5. Remove from oven, set aside.

For the Stew:

  1. In a large skillet (I’m using a vintage enamel coated paella pan) – add 2 teaspoons evoo, heat over moderate heat, then add carrots, onions and potatoes. Sir well and cook until edges are lightly browned, stirring from time to time for 5 minutes.
  2. Turn heat down to low –
  3. Add ALL the SEASONINGS from the list and stir to blend and toast the seasonings. Use what seasonings you have… or 1  1/2 teaspoons of ras el hanout seasoning blend.
  4. Add the garlic and ginger, stir one minute.
  5. Add the chopped tomatoes in juice, garbanzo beans, sun-dried tomatoes, 1  1/2 cups vegetable broth and tomato paste.
  6. Stir well bring to a boil, then cover and simmer for 25 – 30 minutes. Test a piece of potato, stew is done when tender.
  7. Add additional 1/2 cup vegetable broth if you like a brothier stew. Will absorb liquids as it stands!

To Serve:

  1. Portion into individual bowls and garnish all over with parsley.
  2. Serve the stew over cooked grains, such as rice or quinoa.


Use vegetables you have on hand. Carrots and Spinach could be substituted for zucchini, peppers, green beans or cauliflower. If fresh spinach is unavailable, stir 1 cup of frozen spinach into the stew at the last 15 minutes. *fresh ginger: use 1 teaspoon dried ginger powder if unavailable **vegetable broth: You can make a quick vegetable broth using a vegetable broth base!