ras el hanout chickpea and spinach stew

Name: Ras el Hanout Chickpea and Spinach Stew
Prep time: 10 min
Cook time: 35 min
Yield: 4
Cuisine: Moroccan
Ingredients: 5 tablespoon(s) olive oil, divided; 4 clove(s) garlic, sliced thin; 1 tablespoon(s) Ras el Hanout; 3 tablespoon(s) tomato paste; 2 tablespoon(s) sofrito paste (optional); 1 tablespoon(s) garlic paste (optional); 3 cup(s) vegetable broth; 3 tablespoon(s) soy sauce; 1 teaspoon(s) Kosher salt; 3 can(s) chickpeas, drain and rinse 1 can; 5 ounce(s) fresh spinach; 1 teaspoon(s) ground turmeric; plain Greek yogurt; optional rice, bulgar, quinoa, barley or crusty bread

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Jennifer R

Portland, OR

Updated on Nov 10, 2025

I'm always looking for delicious dinners that don't take long to prepare after work. This certainly seems to be one of them! The Moroccan spice blend is one of my favorites. I served it with rice, but per New York Times Cooking, it could also be served with bulgar, barley, or quinoa. A dollop of plain yogurt and a drizzle of turmeric oil finished this off beautifully! On the original recipe, the fluid amount seemed way too small, so adjustments have been made, as well as to the spices. Ras el Hanout can be found at well-stocked grocery stores or online.

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Ras el Hanout chickpea and spinach stew with plain yogurt and turmeric oil

prep time 10 Min

cook time 35 Min

method Stove Top

yield 4 serving(s)

Ingredients

5 tablespoons olive oil, divided
4 cloves garlic, sliced thin
1 tablespoon Ras el Hanout
3 tablespoons tomato paste
2 tablespoons sofrito paste (optional)
1 tablespoon garlic paste (optional)
3 cups vegetable broth
3 tablespoons soy sauce
1 teaspoon Kosher salt
3 cans chickpeas, drain and rinse 1 can
5 ounces fresh spinach
1 teaspoon ground turmeric
plain Greek yogurt
optional rice, bulgar, quinoa, barley or crusty bread

How To Make ras el hanout chickpea and spinach stew

Step 1

Heat 2 Tbsp olive oil in a large pot over medium heat. Add Ras el Hanout and garlic. Stir for 1 minute.

Step 2

Add the tomato paste, sofrito, and garlic pastes (if using) in the middle of the pot and stir until the tomato paste has deepened in color, 2 minutes.
Step 3

Add the stock, soy sauce, and salt, and bring to a boil. Reduce the heat to medium-low, cover, and cook for 10 minutes.
Step 4

Add the chickpeas and simmer until they are warm, 10 minutes. Add the spinach, a handful or two at a time, stirring to incorporate and wilt. Taste and adjust seasonings if needed.
Step 5

In a small bowl, combine 3 Tbsp olive oil and 1 Tbsp turmeric, stirring to incorporate. Stir again before use.
Step 6

Ladle the stew into bowls with rice or grains, if using. Put a big dollop of yogurt in each bowl and drizzle with turmeric oil.
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