Turkish Chickpea and Spinach Stew (Ispanaklı Nohut)
A cozy, one-pot Turkish stew of tender chickpeas and wilted spinach in a silky tomato-pepper broth, warmed with Aleppo pepper and finished with lemon. It's vegan, budget-friendly, and tastes even better the next day.
- Prep
- 15 min
- Cook
- 40 min
- Wait
- 5 min
- Total
- 1 hr
- Makes
- About 6 cups (4 generous servings)
Steps
Before you start
- Drain and rinse the canned chickpeas well in a colander until no foam remains.
- Wash the fresh spinach in a bowl of cold water and drain; do not worry about drying it fully.
- Aleppo pepper (pul biber) is mild to medium in heat; start with the lower amount if you are heat-shy.
- Use a wide, heavy-bottomed pot (4–5 quart / 4–5 L) so the spinach has room and the stew reduces evenly. This recipe is made entirely on the stovetop; no oven is needed.
Sauté the onion
- Heat the olive oil in a large wide pot over medium heat for 1 minute.
- Add the diced onion, green pepper (if using), and the salt.
- Cook, stirring every minute or so, for 8–10 minutes.
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Ready when: Onion is soft, translucent, and just starting to turn pale golden at the edges.
Tip: Salt early draws out moisture so the onion softens without browning too fast.
Bloom the aromatics
- Add the sliced garlic and stir for 30 seconds until fragrant.
- Push the vegetables aside, add the tomato paste to the cleared spot, and cook for 2 minutes, stirring and smearing it against the pot, then mix into the onions.
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Ready when: Tomato paste darkens from bright red to brick red and smells sweet and roasted.
Tip: If anything sticks or darkens too quickly, lower the heat to medium-low and add a splash of water.
Add the spices
- Stir in the Aleppo pepper and cumin and cook for 30 seconds, stirring constantly, so the spices toast in the oil.
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Ready when: The oil turns red-orange and the spices smell warm and toasty.
Tip: Don't walk away; ground spices can scorch within a minute.
Build the stew base
- Pour in the crushed tomatoes, scraping up any browned bits from the bottom of the pot.
- Add the drained chickpeas and the broth, and stir well.
- Raise the heat to medium-high and bring to a boil, about 3 minutes.
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Ready when: The liquid comes to a steady bubble around the edges.
Simmer until tender
- Reduce the heat to low so the stew bubbles gently.
- Cover with the lid slightly ajar and simmer for 20 minutes, stirring once or twice.
- Lightly mash about ¼ cup of the chickpeas against the side of the pot with the back of your spoon to thicken the broth.
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Ready when: Chickpeas are very tender and creamy inside, and the broth coats the back of a spoon.
Tip: If the stew looks dry before 20 minutes, add ¼ cup (60 ml) water.
Wilt the spinach
- Raise the heat to medium-low.
- Add the spinach in 3 handfuls, stirring each batch into the stew until it collapses before adding the next.
- Cover and cook 3–4 minutes more.
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Ready when: Spinach is completely wilted, dark green, and tender, with no raw bright leaves.
Tip: Don't overcook the spinach or it turns drab and olive-colored.
Finish and season
- Remove the pot from the heat.
- Stir in the lemon juice and several grinds of black pepper.
- Taste and add salt, a pinch at a time, until the flavors taste bright and balanced.
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Ready when: The stew tastes savory, tangy, and gently spicy, with no flat or dull notes.
Tip: Add lemon off the heat to keep its flavor fresh and bright.
Rest and serve
- Let the stew rest, covered, for 5 minutes so the flavors meld.
- Ladle into bowls, sprinkle with extra Aleppo pepper, and serve with lemon wedges.
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Ready when: The stew is hot but no longer bubbling, and thick enough to mound slightly on a spoon.
Tip: Serve with crusty bread, rice, or bulgur pilaf.
Good to know
Tips
- Mashing a few chickpeas thickens the stew naturally without flour or cream.
- Toast the tomato paste until brick red; this adds depth that raw paste can't.
- Finish with lemon off the heat, and taste for salt after the lemon goes in, since acid changes how salty it tastes.
- For a richer finish, drizzle each bowl with a teaspoon of good olive oil or serve with a spoonful of plain yogurt (not vegan).
Make ahead
The stew can be made up to 3 days ahead through step 5 (before adding the spinach). Reheat gently, then add the spinach and lemon just before serving for the best color and flavor.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: airtight container for up to 4 days. Freezer: up to 3 months (spinach will be softer). Reheat in a pot over medium-low heat with a splash of water or broth, stirring until steaming hot, 5–8 minutes.
Substitutions
- Aleppo pepper (pul biber) → ½ teaspoon crushed red pepper flakes plus ½ teaspoon sweet paprika. Approximates the mild, fruity heat of Aleppo pepper; use per 1 teaspoon of Aleppo.
- fresh spinach → 10 oz (285 g) Swiss chard leaves, or 8 oz (225 g) frozen spinach, thawed and squeezed dry. Chard needs 5–6 minutes to turn tender; frozen spinach can be added in one go.
- canned chickpeas → 3 cups (about 500 g) home-cooked chickpeas from 1½ cups dried. Use the same amount and add ½ cup (120 ml) of cooking liquid in place of some broth.
- canned crushed tomatoes → 1 tablespoon more tomato paste plus ¾ cup (180 ml) additional broth, or 2 grated ripe tomatoes. Gives a slightly less sweet but still tasty base.
