Vegetarian Mediterranean Chickpea Stew with Turmeric and Greens

Total time50 min

Prep time15 min

Cook time35 min

Vegetarian Mediterranean Chickpea Stew with Turmeric and Greens

This golden, spiced stew is built entirely on plant-based staples, making it a natural fit for a vegetarian table. Turmeric, cumin, smoked paprika, and coriander bloom in olive oil before crushed tomatoes and vegetable broth create a rich, warmly spiced base. Two cans of chickpeas turn this into a hearty, protein-packed main, while a big handful of spinach or kale wilts right in for color and nutrients. A finishing squeeze of lemon juice and a scatter of fresh parsley brighten the whole pot before it hits the bowl. It's the kind of one-pot dinner that tastes even better the next day, and it fits seamlessly into a vegetarian rotation without any fuss.

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Ingredients

4 servings

3 tbsp extra-virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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