Recipes Using Dried Chickpeas: Tomato Spinach Stew

This tomato-spinach chickpea stew turns dried chickpeas into a hearty one-pot meal, with garlic, warming spices, tomatoes, and greens. Its cumin-and-coriander flavor is loosely North African-inspired; it is served as a stew with bread, rice, or couscous, and the chickpeas are cooked from scratch for a tender, creamy bite.

Ingredients

1 lb (454 g) dried chickpeas, picked over and rinsed
10 cups (2.4 L) cold water for soaking, plus 8 cups (1.9 L) fresh water for cooking
1 bay leaf
1 tsp (6 g) fine salt for the chickpea cooking water, plus more to taste
2 tbsp (30 ml) olive oil
1 large yellow onion, about 8 oz (225 g), diced
2 medium carrots, about 5 oz (140 g), diced
4 garlic cloves, about 20 g, finely chopped
2 tbsp (32 g) tomato paste
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) sweet paprika
¼ tsp (0.5 g) red pepper flakes, or less to taste
1 can crushed tomatoes, 28 oz (794 g)
2 cups (480 ml) vegetable broth or reserved chickpea cooking liquid
1 tsp (1 g) dried thyme
5 oz (142 g) baby spinach
2 tbsp (30 ml) fresh lemon juice, from about 1 lemon
¼ cup (15 g) chopped fresh parsley
¼ tsp (0.5 g) freshly ground black pepper, plus more to taste

Instructions

Soak the chickpeas. Put the rinsed chickpeas in a large bowl and cover them with 10 cups of cold water. The chickpeas will expand as they absorb water, so use a bowl with plenty of room. Cover and refrigerate for 8 hours or overnight. Drain and rinse them before cooking; discard the soaking water. If you spot shriveled or discolored chickpeas, remove them.
Simmer until tender. Transfer the soaked chickpeas to a large pot and add 8 cups of fresh water, the bay leaf, and 1 teaspoon of salt. Bring to a boil, then lower the heat so the water simmers steadily. Partially cover the pot and cook for about 70 minutes, stirring once or twice. Start checking at 60 minutes: a chickpea should crush easily between your fingers and have no chalky center. If it is still firm, continue simmering and check every 10 minutes; older chickpeas can take longer. Drain, reserving 2 cups of the cooking liquid if you plan to use it in the stew. You should have about 6 cups of cooked chickpeas.
Soften the vegetables. Once the chickpeas are cooked, heat the olive oil in a Dutch oven or large, heavy pot over medium heat. Add the onion and carrots and cook for 7 to 9 minutes, stirring occasionally, until the onion is soft and the carrots begin to lose their raw firmness. If the onion starts browning too quickly, lower the heat rather than adding extra oil.
Bloom the seasonings. Stir in the garlic, tomato paste, cumin, coriander, paprika, red pepper flakes, thyme, and black pepper. Cook for about 1 minute, stirring so the garlic does not scorch. The tomato paste should darken slightly and the spices should smell fragrant. This brief step helps distribute the seasonings through the stew; it is not necessary to toast them until browned.
Simmer the stew. Add the crushed tomatoes, broth or reserved chickpea liquid, and drained cooked chickpeas. Stir well, bring the mixture to a gentle bubble, and reduce the heat to low. Simmer uncovered for 25 minutes, stirring every few minutes so the thickening tomato base does not stick. If it becomes thicker than you like, add broth or water a splash at a time. If you prefer a richer, thicker stew, mash a few chickpeas against the side of the pot and stir them back in.
Finish with greens and lemon. Stir in the spinach in two or three batches, letting each addition wilt before adding the next. Cook for 2 to 3 minutes, then turn off the heat. Mix in the lemon juice and parsley. Taste and adjust the salt, pepper, or lemon; the final seasoning may depend on whether you used salted broth or chickpea cooking liquid. Let the stew stand for 5 minutes so the flavors settle, then serve hot.

Tips

Give the chickpeas enough room to hydrate. Dried chickpeas can roughly double in size during soaking, so a large bowl and plenty of water matter. Refrigerating them while they soak is a sensible option, especially in a warm kitchen. If they absorb all the water before the 8 hours are up, add more cold water to keep them covered.
Check tenderness, not just the clock. Soaking time, chickpea age, and storage conditions can change how long dried chickpeas take to cook. The recipe allows about 70 minutes of simmering, but some batches need longer. Do not add the acidic tomatoes until the chickpeas are fully tender; acid can slow softening, and simmering firm chickpeas in the stew may not fix the problem quickly.
Use the cooking liquid thoughtfully. Reserved chickpea liquid adds a rounded, starchy texture to the tomato base. Vegetable broth works just as well and gives a more savory result, though its salt level varies. If using broth, taste before adding extra salt. Avoid replacing all the liquid with a very salty stock.
Keep the texture to your taste. For a brothy stew, add a little more broth or water near the end. For a thicker, spoon-coating result, simmer uncovered for a few extra minutes or mash some chickpeas in the pot. Stir the bottom regularly as the liquid reduces so the tomatoes do not catch.

Serving Suggestions

Serve the stew in warm bowls with crusty bread, pita, or flatbread for scooping up the tomato sauce. For a more substantial plate, spoon it over steamed rice, couscous, or bulgur. These are serving options rather than ingredients required by the recipe, so you can choose based on what is already on hand. A simple green salad or sliced cucumbers alongside provide a cool, crisp contrast to the warm, gently spiced stew.

For a finishing touch, add another squeeze of lemon, a little chopped parsley, or a drizzle of olive oil at the table. Plain yogurt is also a good accompaniment if you eat dairy; its mild tang softens the spices. Put optional toppings on the side when serving a group, so everyone can adjust their bowl without changing the seasoning of the whole pot.

Variations

Make it more substantial with vegetables. Add 1 diced red bell pepper (about 150 g) with the onion and carrots, or stir in 1 small diced zucchini (about 200 g) during the final 15 minutes of simmering. The pepper adds sweetness; zucchini contributes a softer texture and releases some moisture, so let the pot bubble uncovered until the sauce reaches the thickness you prefer.

Adjust the spice profile. For a smoky note, replace the sweet paprika with smoked paprika. For more heat, increase the red pepper flakes gradually or serve harissa at the table. Harissa is a North African chile paste; if it is not available, use a little extra red pepper and a pinch of ground cumin, knowing that the result will be less complex and will not have the paste’s distinctive flavor.

Swap the greens. Chopped kale or Swiss chard can stand in for spinach. Add kale about 10 minutes before the stew is done so it has time to soften; add chopped chard stems with the carrots and the leaves near the end. Frozen spinach also works: thaw it, squeeze out excess water, and stir it in for the last few minutes. The finished stew will be less fresh-tasting than with baby spinach but still satisfying.

Use cooked chickpeas you already have. If you cooked a batch in advance, measure about 6 cups (roughly 1.1 kg) of cooked chickpeas and skip the soaking and simmering steps. Add them with the tomatoes and liquid, then simmer the stew for 25 minutes as directed. Canned chickpeas can work too: drain and rinse three 15-oz (425 g) cans, then start with less added salt because canned beans are often salted.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking in shallow, covered containers. The stew keeps for 3 to 4 days in the refrigerator. It thickens as it chills, so store a little extra broth separately if you want to loosen individual portions later. For longer storage, freeze the cooled stew in airtight, freezer-safe containers for up to 3 months for best quality. Leave a little space at the top because the liquid expands as it freezes, and thaw overnight in the refrigerator.

Reheat a portion in a small saucepan over medium-low heat, stirring occasionally and adding a splash of water or broth if it is too thick. You can also microwave it in a covered, microwave-safe bowl, stirring halfway through so it heats evenly. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Bring refrigerated or thawed stew to a gentle simmer after it reaches temperature, then serve; avoid repeatedly cooling and reheating the same batch.

Frequently Asked Questions

Do I have to soak dried chickpeas before cooking them?

Soaking is recommended for this recipe because it shortens the simmering time and helps the chickpeas cook more evenly. If you forgot, you can cook unsoaked chickpeas in plenty of water, but they will take substantially longer and may cook less evenly; begin checking for tenderness after about 2 hours and continue as needed. Do not use the stew’s tomato liquid as the cooking liquid for hard, unsoaked chickpeas.

Can I soak chickpeas for longer than 8 hours?

Yes. They can soak overnight in the refrigerator, generally for up to about 24 hours. Drain and rinse them before cooking. If they have an unpleasant smell, feel slimy, or show signs of fermentation, discard them rather than using them. Refrigerated soaking is especially useful if your kitchen is warm or you need to delay cooking after the beans have absorbed water.

Why are my chickpeas still hard after simmering?

They may need more cooking time, particularly if the dried chickpeas are old or have been stored for a long time. Keep them at a steady simmer in fresh water and check every 10 minutes until they are creamy inside. Adding tomatoes or another acidic ingredient before they are tender can slow softening. If the water level drops below the chickpeas, add hot water to keep them covered.

Can I make the stew ahead?

Yes. Cooked chickpeas and the finished stew can both be prepared ahead. For the freshest greens, make the tomato-and-chickpea base in advance and stir in the spinach while reheating. Refrigerate it within 2 hours, and use it within 3 to 4 days. If you have cooked chickpeas but have not made the stew, refrigerate them in a covered container with a little cooking liquid and use them within 3 to 4 days.

Can I use canned chickpeas instead of dried?

Yes. Use about 6 cups of cooked chickpeas, which is usually close to three 15-oz cans after draining and rinsing. Skip the soak and chickpea-cooking steps, and add the beans when the tomatoes and broth go into the pot. Since canned chickpeas are already tender, a 20- to 25-minute simmer is enough for the flavors to come together. Taste before adding salt.

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