Anti Inflammatory Mediterranean Chickpea Stew with Turmeric and Greens
Warm, deeply spiced, and built from a pantry that practically does the work for you, this chickpea stew is the kind of one-pot dinner that earns a permanent spot in your weekly rotation. Turmeric and extra-virgin olive oil are two of the most celebrated ingredients in the anti-inflammatory world, and here they anchor a rich tomato broth alongside cumin, smoked paprika, and coriander — a spice lineup that smells incredible from the moment it hits the pan. Hearty chickpeas soak up all of that flavor as the stew simmers down for about 20 to 25 minutes, turning thick and deeply satisfying. A few handfuls of baby spinach wilt right into the pot at the end, adding color and nutrients without any extra effort. A squeeze of fresh lemon juice just before serving brightens the whole bowl and keeps the flavors from feeling heavy. This recipe serves four, making it an easy weeknight win or a meal-prep hero that tastes even better the next day. It's the rare dish that checks every box — comforting, nourishing, and genuinely delicious.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground coriander
- ¼ tsp cayenne pepper (optional)
- 1 can (28 oz) crushed tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 ½ cups low-sodium vegetable broth
- 1 tsp salt, plus more to taste
- ½ tsp black pepper
- 4 cups baby spinach or chopped kale, loosely packed
- 2 tbsp fresh lemon juice
- ¼ cup fresh parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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