chickpeas and spinach stew in a bowl

Chickpea Spinach Stew

This savory stew hits all the right notes, warm, slightly spicy, filling, and vegan. 
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Course: Main Course, Soup
Cuisine: American, Mediterranean
Keyword: Chick Peas, Spinach
Dietary Focus: Vegan
Main Ingredient: Vegetable
Servings: 4


  • 4 tablespoons F. Oliver’s Heady Garlic EVOO divided
  • 1 medium onion chopped
  • 2 teaspoon ground cumin
  • 2 teaspoon ground coriander
  • 5 cups veggie stock
  • 2 large potatoes peeled and chopped into 1/4 inch pieces
  • 1 can chickpeas rinsed and drained
  • 1 tablespoon cornstarch
  • 2 tablespoons tahini
  • 1 10 ounce bag spinach washed and chopped
  • salt and pepper
  • cayenne pepper for garnish


  • Heat 2 tablespoons F. Oliver's Heady Garlic EVOO in a large saucepan or Dutch oven. Add the onion and cook until they begin to brown.
  • Stir in the cumin, coriander, veggie stock, and potatoes. Bring to a low boil for about 10 minutes. Add in the chickpeas and simmer until potatoes are tender, about 5 minutes.
  • Blend together cornstarch and tahini and add to the pot. Stir in spinach and cook until limp, add salt and pepper to taste.  
  • Serve in soup bowls, finishing each serving with a drizzle of Heady Garlic EVOO and a sprinkle of cayenne pepper, if desired.