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Chickpea and spinach stew

Chickpea, Lentil and Spinach Stew

Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Course: Main Course
Keyword: chickpea, lentil, plant-based, spinach, vegan
Servings: 4
Author: Caroline


  • 1 large onion finely chopped
  • 3 garlic cloves crushed
  • 3 cm fresh ginger finely Grated
  • 3 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon chilli powder choose your favourite strength
  • 400 g tin chopped tomatoes
  • 850 ml bouillon
  • 250 g red lentils washed until the water runs clear
  • 400 g tin chickpeas in water drained
  • 250 g fresh spinach finely sliced into 1cm ribbons
  • 250 g fresh kale finely sliced into 1cm ribbons
  • 1 cup brown rice per person


  • Put the chopped onions in a pan with about 3cm of water and soften over a low eat for 5-7 minutes then add the crushed garlic and cook gently for another minute.
  • Add all the spices and cook for a further minute. If it looks as though it's going to catch on add a little water to free it up.
  • Add the lentils, tomatoes, stock and simmer uncovered for about 20 minutes. Check to ensure the lentils are cooked, if they're still a bit hard cook for a further 5 minutes. Add more stock if you need to.
  • Rinse the brown rice and cook in boiling water as per the packet instructions, usually for about 20-25 minutes.
  • Add the chickpeas and cook for a further 7 minutes then add the kale for a further two minutes and finally the spinach for two more minutes.
  • Drain the brown rice and refresh under boiling water until the water runs clear. Plate up the chickpea and spinach stew with the brown rice.
  • Squeeze a little lemon juice over the stew for added zing. Enjoy!
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