Best Spicy Spinach Stew Recipes

Spicy Chickpea and Spinach Stew | Oh My Veggies image

Provided by @MakeItYours

Number Of Ingredients 11

1 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
1/2 tsp ground cumin
2 (14.5 oz) cans chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
1 (14.5 oz) can crushed tomatoes
1/2 cup vegetable broth
1 tbsp harissa (I used Spicy Mina Harissa)
1 (6 oz) bag baby spinach
salt and pepper, to taste
lemon wedges and couscous or rice, for serving

Steps:

Heat the oil in a Dutch oven over medium heat.
Add the onion and cook until softened, 5-7 minutes.
Stir in the garlic and cumin and cook for a minute, until fragrant.
Add the chickpeas, tomatoes, and broth.
Bring the stew to a boil, then reduce heat to low and simmer, partially covered, for 10 minutes.
Add the harissa and spinach to the pot and stir until the spinach has wilted.
Remove from heat and season with salt and pepper to taste.
Serve over couscous or rice with lemon wedges.

Spicy Spinach Stew image

Provided by Sandra Lee

Categories appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 9

1 tablespoon canola oil
1 medium onion, chopped
Salt and freshly ground black pepper
1 teaspoon paprika
1/2 teaspoon red pepper flakes
2 teaspoons minced garlic
1 (15-ounce) can diced tomatoes
3 (15-ounce) cans white beans, drained and rinsed
1 (10-ounce) box frozen chopped spinach, thawed

Steps:

Heat the canola oil in a large saute pan over medium heat. Add the onion and saute until slightly tender about 3 minutes. Season with salt and pepper, to taste. Add the paprika, red pepper flakes and garlic. Saute for 1 minute, then stir in the tomatoes, white beans and spinach. (Reserve 1 1/2 cups of beans and 1/4 cup spinach for Round 2 Spanish Dip recipe.) Cook stirring every couple of minutes, until heated through, about 6 minutes. Transfer to a serving bowl and serve warm or at room temperature.