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Persian lime balsamic spinach and chickpeas stew

Recipe by: Susan V. , Featured on Chef AJ’s channel on 2-20-24


  • 2 cans chickpeas, drained and rinsed
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz) diced tomatoes
  • 4 cups fresh spinach
  • 1 cup vegetable broth
  • 3 tablespoons Persian lime balsamic
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste (optional)
  • Fresh cilantro for garnish 
  • Red Pepper flakes for heat (optional) 


  1. In a large pot, sauté chopped onion and minced garlic in a splash of vegetable broth until softened.
  2. Add chickpeas, diced tomatoes (with juice), ground cumin, smoked paprika, salt, and pepper to the pot.
  3. Add in red pepper flakes if you are using. Stir well.
  4. Pour in vegetable broth and Persian lime balsamic. Bring the mixture to a simmer and let it cook for about 15-20 minutes.
  5. Add fresh spinach to the pot and stir until wilted.
  6. Taste and adjust seasoning if needed.
  7. Once the spinach is cooked, remove the pot from heat.
  8. Serve the Lime Balsamic Chickpea and Spinach Stew hot, garnished with fresh cilantro if desired. 


  • I actually like to eat it over cooked basmati rice.
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