Hearty Chickpea & Spinach Stew

YUM! Definitely needed quite a bit of salt in my opinion but very comforting and easy to make.

This was a delicious stew recipe, that I'll be making several times in the coming colder months. I didn't use fennel or oregano, but it still turned out great! I'm all for healthy meals that have plenty of flavor and this dinner was an easy win. It's also nice to know that it's healthy.

This was very easy to make. I made the recipe as is, however, next time I will double the spices as so many reviewers suggested for added flavor. Hubby had two bowl fills. This is a very hearty stew.

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I love this recipe and it’s a go to in our house now! I like more flavor so I do add more of the spices and I like to add a few extra things, like a little curry powder and coriander. It’s good without as well, just another option. I eat it like a soup but my husband (who is Indian) needs his rice, so he eats it like a curry over rice and it works that way as well.

This was absolutely delicious!! The only changes I made were fresh spinach instead of frozen and I added extra fennel and oregano! So good!!!

We just finished eating this stew and everyone really enjoyed it. I heaped the measuring spoon for both the fennel and oregano. I underscooped for the red pepper. I think I would double the fennel and the oregano next time. The heat from the red pepper was just right for my family. A few people had to add salt but I had used water and bouillon cubes because I didn't have chicken broth on hand so it may have been saltier than the original recipe. I served with with a fresh baked whole wheat quick bread. It rounded out the stew for a warm winter meal. This is definitely going in the rotation.

I really enjoyed having this for dinner this evening! I read the reviews and I agreed that the recipe was way too light on the spices, so I tripled the amount. I used 454 grams of ground turkey and 19 ounces of chick peas because that’s what I had. I didn’t mash the chickpeas. I used kale instead of spinach and added it sooner so that it would soften up. Delicious!

This is delicious! Just made it… I didn’t have fennel seeds so I substituted with caraway seeds. I also added in celery because I love it soups/stews. Also, added fresh spinach instead of frozen. Put some Manchego cheese on top-Delicious and nutritious!! Definitely a keeper!

Overall, delicious. Needs a bunch of cheats though, but overall the calorie per serving is super low and it is very hearty. The mashed chickpeas blend in with the texture of the turkey so it feels much more hearty than it appears. It is as filling and yummy as a chili. I think corn would be another yummy addition to this, could easily transform into a brothy pasta as well. Here's how I made this recipe work: I doubled the spices including garlic and tomato paste. I also didn't love the order of cooking the ingredients based on my knowledge of operations so I cooked the onions first until translucent, followed by garlic and carrots until fragrant, and then added the spices to bloom and then the tomato paste to deepen the flavor. I find cooking this way with the tomato paste kind of fakes a slow-cooking taste without spending a ton of extra time. At this stage I also added gochujang to the mixture for more spiciness, the final result reminds me of spicy italian sausage but much healthier! And then after all of that I added the ground turkey and occasionally stirred until cooked and then proceeded as written. *I've found better success with EatingWell recipes if I season at least double of what is written. I believe they're written for people with a low sodium diet in mind, but my personal goal with these are overall nutrition and lower calorie satisfaction!*

This is really good. Based on prior reviews, I doubled spices. Great flavor, not overpowering. I also used fresh spinach leaves. Would definitely make again.

I have made this two times now and both times felt I needed to spice it up a bit. The only thing I did was use less broth so it was more stew than soup, I added extra tomate paste and took the spice to a more Indian flavor adding curry, turmeric. Overall I feel healthy eating this dish. It makes a lot so when I have a busy week ahead I make this. Leftovers are even better.

This is a good recipe that freezes well. As with most recipes, leftovers taste more flavorful. For years I have been making a similar recipe that appeared in February, 1998 issue of Southern Living magazine. That one has additional seasonings that really perk up the stews.

There is a depth of good flavor in this stew. At first I thought it wouldn't be thick enough to be called a stew but in the end, when you add the spinach, the consistency thickens and is just lovely. My husband also really like it and that's coming from someone who doesn't want soup for dinner!

There is a depth of good flavor in this stew. At first I thought it wouldn't be thick enough to be called a stew but in the end, when you add the spinach, the consistency thickens and is just lovely. My husband also really like it and that's coming from someone who doesn't want soup for dinner!

This soup was so good. Light and tasty. I added a bit more tomato paste for more flavor and I served with avocado slices and added croutons. Delicious.

I made this stew without the fennel and without mashing half of the chickpeas as I don’t care for fennel and I like my stews more brothy. I also could not find IQF spinach so followed the tip and got a 10 oz block of chopped spinach. Overall my first reaction was that it needed salt! I added another 1/2 tsp of salt but the flavor still was still lacking. It’s very filling though and would be good for people on low or no sodium diets. Probably won’t be making this one again.

I found this recipe rather bland until I added a can of plain pumpkin. Also I used chopped kale in place of spinach

Healthy, yes. Tasty, not really. I'm glad I halved this recipe - half makes 4 servings and I wouldn't have wanted too many leftovers (we are only 2 people). There are absolutely not enough spices in this recipe, I doubled most of the spices except for the fennel, which has a pretty strong flavor. I also added some thyme, but it still wasn't enough. The parmesan cheese is essential - I added about 2 tablespoons to each serving and that really helped with the flavor. I won't be making this again, but I think this is a start to a good recipe - just needs a better mix of spices.

I think this dish is exceptional! I made minor changes due to what I had. I left out the red pepper and fennel, I only had a small amount of ground beef instead of turkey, I mixed the Parmesan cheese in the whole pot, and I added a sprinkle of nutritional yeast and some cooked whole grain bulger. I loved it, thanks!

This was flavorful and nutritious. I will definitely make it again.