If you’re searching for a nutritious and filling lunch, this Lebanese Chickpea Stew is sure to delight. With its vibrant flavors and hearty ingredients, it brings a taste of the Mediterranean right to your table. Perfect for busy weekdays, this dish will warm your heart and satisfy your cravings.

Why I Love This Recipe

I first discovered this chickpea stew during a family gathering in Lebanon, where it was served alongside fluffy rice. The comforting aroma of spices and the rich, savory flavor made it an instant favorite. Now, I love recreating this dish at home, sharing its warmth and deliciousness with my loved ones.

Why You’ll Love It Too

  • Quick to prepare, ready in just 20 minutes.
  • Simple ingredients you likely have on hand.
  • Family-friendly and appealing to all ages.
  • Packed with protein and fiber for a nutritious meal.
  • Perfect for meal prep or a cozy lunch at home.

Ingredient Notes

• 1 cup canned chickpeas, drained (or use dried chickpeas soaked overnight).
• 2 tablespoons tahini (substitute with peanut butter for a twist).
• 1 pound spinach (fresh or frozen).
• 1/2 cup diced tomatoes (canned or fresh, adjust for personal preference).

Step-by-Step Instructions

  1. Step 1: In a pressure cooker, add drained chickpeas, diced tomatoes, and tahini.
  2. Season with salt and pepper to taste.
  3. Step 2: Stir in the spinach and add a splash of water to create steam.
  4. Secure the lid.
  5. Step 3: Cook on high pressure for 10 minutes, then release pressure carefully.
  6. Step 4: Stir well and adjust seasoning if necessary.
  7. Serve hot over rice or with pita bread.

Things I’ve Learned

Be cautious when releasing pressure; follow your pressure cooker’s instructions to prevent splattering. This stew stores well in the fridge for up to 4 days, making it a great make-ahead option. It can also be frozen for up to 3 months. When reheating, add a splash of water to loosen the stew.

FAQs

Q: Can I use dried chickpeas instead of canned?

A: Yes, just soak them overnight, and adjust cooking time accordingly

Q: What can I substitute for tahini?

A: You can use peanut butter or sunflower seed butter as alternatives

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 4 days or freeze for 3 months

Q: Can I add other vegetables?

A: Absolutely

Four-Ingredient Lebanese Chickpea Stew

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4

Ingredients

  • 1 cup canned chickpeas
  • 2 tablespoons tahini
  • 1 pound spinach
  • 1/2 cup diced tomatoes

Instructions

  1. In a pressure cooker, add drained chickpeas, diced tomatoes, and tahini. Season with salt and pepper to taste.
  2. Stir in the spinach and add a splash of water to create steam. Secure the lid.
  3. Cook on high pressure for 10 minutes, then release pressure carefully.
  4. Stir well and adjust seasoning if necessary. Serve hot over rice or with pita bread.

This recipe has become a go-to favorite in my kitchen, and I hope it brings as much joy to your table as it does to mine!