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Tomato Braised Chickpeas with Spinach and Lemon-Cumin Drizzle
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This is one of my favorite vegetarian meals. It's vey quick and easy to make and you can use canned or dried chickpeas that you've cooked yourself. Don't skip the lemon-cumin drizzle and go heavy on the fresh herbs. It's hearty, healthy and delicious too!
Course: Entrées
Cuisine: Middle Eastern
Keyword: Vegetarian, Gluten Free
Servings: 4 people
Calories: 227 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 onion thinly sliced
  • 2 cloves garlic smashed
  • ¾ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • Freshly ground black pepper to taste
  • 1 14-ounce can fire-roasted diced tomatoes (or regular canned diced tomatoes)
  • 2 15-ounce cans chickpeas, drained
  • 1 cup water or vegetable stock
  • 2 cups fresh baby spinach
  • ¼ cup chopped fresh cilantro parsley, mint or a combination
Lemon-Cumin Drizzle
  • ½ cup sour cream or crème frâiche
  • Juice of ½ lemon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • Freshly ground black pepper
Instructions
  1. Pre-heat a large sauté pan over medium-high heat. Add the olive oil and sauté the onion until it starts to soften and gently brown – about 6 to 8 minutes.
  2. Toss in the smashed garlic cloves and spices, and continue to cook for a few minutes. Stir in the tomatoes, scrape up any brown bits on the bottom of the pan, cover with a lid and bring the mixture to a gentle simmer for 10 minutes.
  3. Add the chickpeas and water or stock and simmer for another 20 minutes, covered with a lid.
  4. While the chickpeas braise, combine the sour cream, lemon juice, cumin, salt and pepper in a bowl and whisk well.
  5. Remove the cloves of garlic and discard. Stir the spinach into the chickpeas and simmer for just a minute or two minutes to wilt the spinach. Season to taste with more salt and pepper as needed. Serve over some basmati rice, drizzle or dollop the sour cream mixture on top and sprinkle on a good amount of fresh herbs. A naan bread on the side makes a nice accompaniment to mop up any leftover sauce.