Palestinian Spinach and Chickpea Stew
INGREDIENTS
1/4 cup extra-virgin olive oil, divided
1 medium yellow onion, finely chopped (2 cups)
1 tsp. cumin powder
1 tsp. coriander powder
4 medium garlic cloves, coarsely crushed
1/2 tsp. ground allspice
1/2 tsp. freshly ground black pepper
1/4 tsp. freshly grated nutmeg
1 tsp. kosher salt, plus more as needed
Two 15.5-oz. cans of chickpeas, drained and rinsed
2 1/4 cups vegetable or chicken stock
1 lb. fresh baby spinach, coarsely chopped
1/4 cup fresh lemon juice, plus more as needed
Crusty bread, warm pita or white rice, for serving (optional)
INSTRUCTIONS
In a medium pot over medium heat, add 2 tablespoons of olive oil. Once hot, add the onion and cook, stirring occasionally, until softened and slightly translucent, 10–12 minutes.
Add the garlic and spices and salt to the onions, stir well, and continue cooking until the garlic is fragrant but not yet caramelized, 2–3 minutes. Add the chickpeas and stock, bring to a boil, then lower the heat to maintain a strong simmer. Cover and cook until the chickpeas are plump and very tender, 30–35 minutes. Stir in the spinach. (You may need to add it in batches and wait for each batch to wilt.) Then, add the lemon juice, salt, and the remaining 2 tablespoons of olive oil. Cook for 5–10 minutes, depending on how you like your spinach, then adjust the seasoning, adding more lemon juice or salt as desired.
Serve hot, with crusty bread, warm pita or white rice if desired.
RECIPE NOTES
This recipe for sabanekh bil hummus was adapted from Zaitoun: Recipes from the Palestinian Kitchen . It’s a warm and comforting dish featuring chickpeas spiced with cumin, coriander, garlic and allspice. A squeeze of fresh lemon juice adds a bright finish. Add more broth or water if the liquid evaporates. You’ll want plenty of savory sauce to enjoy with bread, pita or rice. This recipe serves 4 but it can be halved for 2 servings.