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Vegetarian, Meal soups and plant based

Chickpea and spinach stew with couscous

This chickpea and spinach stew with couscous is a vegetarian dish for 4 people, ready in 35 minutes, very easy to make, for €1.60 per person. The key is toasting the spices dry before the onion, which builds flavor into the whole dish, and fluffing the couscous with a fork so it stays light.

I've got something warm and fragrant for you, a chickpea and spinach stew over couscous, sound good?

Chickpea and spinach stew with couscous
Total time
35 min
Difficulty
Very easy
Cost per person
€1.60
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

This stew brings together soft chickpeas, mildly tangy tomato, and spinach that wilts right into the sauce. Cumin, paprika, and a pinch of cinnamon give it a warm scent without any heat, which makes it friendly even for sensitive palates. The couscous, plumped with boiling water and fluffed with a fork, soaks up the sauce without turning mushy.

This is the kind of dish you make on a weeknight when you want something hot and comforting without spending hours at the stove. It works well for kids thanks to its mild flavor, and for a full table since it all comes together in one pot. Leftovers reheated the next day often taste even better.

The ingredients

4 people

Pantry

  • Canned chickpeasoften in the pantry 800 g
  • Crushed tomatoesoften in the pantry 400 g
  • Cuminoften in the pantry 1 tsp
  • Sweet paprikaoften in the pantry 1 tsp
  • Cinnamonoften in the pantry 1 pinch
  • Medium couscousoften in the pantry 280 g
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Fresh spinach 300 g
  • Onion 2
  • Garlic 2 cloves

Allergens Gluten

The step by step recipe

  1. Slice the onions and garlic thin, cook them in the oil with the cumin, paprika, and cinnamon.

    Stir constantly during that first minute, the spices burn fast and turn bitter.

  2. Add the tomatoes and the drained chickpeas, season with salt and pepper, and let it simmer. 15 min

    Add half a glass of water if it sticks, the stew should stay nice and saucy.

  3. Wash the spinach, add it in handfuls, and let it wilt into the stew. 5 min

    Squeeze each handful in your palm before adding it, it will release less water.

  4. Pour the couscous into a bowl with a pinch of salt, cover it with boiling water up to the level of the grains, cover, and let it sit. 5 min

    The water should just reach the top of the couscous, too much makes it gluey.

  5. Fluff the couscous with a fork and a drizzle of olive oil, then serve the stew on top.

    Fluff with a fork, never a spoon, to keep every grain separate.

Our tips to get it right

  • Drain the chickpeas well before adding them, otherwise the canning liquid waters down the sauce.
  • If you don't have fresh spinach, chopped frozen spinach works too, just thaw it and squeeze out the water before adding it.
  • Taste the sauce before serving and adjust the salt, canned tomatoes are sometimes already salted.

The variations

  • Swap the chickpeas for red lentils, they cook faster and naturally thicken the sauce.
  • For a spicier version, add a pinch of cayenne pepper along with the cumin.
  • For kids in a hurry, serve the couscous separately with just the tomato and chickpea sauce, leaving out the spinach.

What to serve it with

  • Plain yogurt to cool the spices
  • Warm flatbread
  • A squeeze of lemon before serving

Storage

This stew keeps for 3 days in the fridge in a sealed container. It freezes well without the couscous, for up to 2 months. Reheat gently over low heat, adding a splash of water if the sauce has thickened.

Questions about this dish

Can I use dried chickpeas instead of canned?

Yes, soak 250g of dried chickpeas overnight, then cook them for about 1 hour before adding them to the stew. It takes longer but the result is the same.

Can this stew be made ahead of time?

Yes, make the stew the day before without the couscous, it actually tastes better reheated. Cook the couscous just before serving so it stays light.

Can I use frozen spinach instead of fresh?

Yes, use the same amount of frozen spinach, thawed and squeezed well to remove excess water. Add it directly to the stew near the end of cooking.

How do I adjust this dish for young kids?

Just cut back on the cumin and paprika in the kids' portion, the spices are mild but can still surprise little ones. A pinch of cinnamon is usually well received.

How long does it take to make a chickpea and spinach stew with couscous?

Count 35 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a chickpea and spinach stew with couscous?

About 610 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chickpea and spinach stew with couscous cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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