Quick chickpea and spinach stew with ginger from The Food Lab: Better Home Cooking Through Science (page 449) by J. Kenji López-Alt

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Notes about this recipe

  • jessicaclaire_s3takh on March 05, 2026

    Olive oil & sherry vinegar drizzle is NOT optional. Serve with good crusty bread.

  • AndieEats on February 23, 2026

    Used dried chickpeas so played it loose with the amount of chickpeas. Used the instant pot to cook since it was already used for the chickpeas, adjusting the simmer time down as it's almost a boil. Upped the amount of spinach and tomatoes to compensate. Very easy to throw together.

  • nlehrer on December 02, 2025

    Simple and simply delicious

  • lils74 on August 07, 2022

    Made this on Friday, surprisingly easy and the results were delicious and comforting, especially for how little active prep time there was. I played a little fast and loose with the chickpea/spinach quantities based on what I had, and subbed a few curry leaves for the bay, which I didn't have. I second joanhuguet that the leftovers are equally delicious. Would make again for sure.

  • joanhuguet on October 24, 2015

    Luscious, elegant, and easy. I've made this twice since the book came out, once with spinach and once with rainbow chard. Reheats very well, but also very good at room temperature. Don't skip the drizzle of olive oil at the end.

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