Chickpea Spinach Stew from Vegan Richa's Indian Kitchen by Richa Hingle

A one-pot meal with all the protein for the day, this stew from Vegan Richa’s Indian Kitchen came about one weekend when Richa wanted some­thing warm and filling that was not dal or tofu or salad. She found a bunch of greens in the refrigerator and then picked up red lentils, quinoa, and canned chickpeas from the pantry and went from there.  Serve with flatbread or crackers. Omit the cashews to make it nut-free.

Chickpea Spinach Stew with Lentils and Quinoa

Prep: 20 minutes | Active: 15 minutes | Inactive: 30 minutes | Serves 3 to 4


  • 1 teaspoon safflower or coconut oil
  • 1/2 cup red onion, finely chopped or thinly sliced
  • 1 hot green chile, finely chopped (remove seeds to reduce heat)
  • 1 1/2 teaspoons Garam Masala
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon ground cumin
  • 2 large tomatoes, chopped (2 cups)
  • 3 packed cups spinach or other greens
  • 4 cloves garlic
  • 1 (1-inch) knob of ginger
  • 1/4 teaspoon black peppercorns (or ground black pepper to taste)
  • 2 teaspoons apple cider vinegar
  • 2 cups water, divided (2 1/2 cups for soupier stew)
  • 1 to 1 1/4 teaspoons salt, or to taste
  • 1/2 teaspoon raw sugar or maple syrup
  • 1/3 cup red lentils, washed and drained
  • 1/3 cup quinoa, washed and drained
  • 1 (15.5-ounce) can chickpeas, drained or 1 1/2 cups cooked chickpeas
  • 2 tablespoons cashews, chopped (omit to make nut-free)
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon lemon juice
  • Cashew cream (optional)
  • Vegan cheese shreds (optional)


  1. Heat the oil in a skillet over medium heat. Add the onion and green chile, and cook until the onion is translucent, 5 to 6 minutes. Add the garam masala, cinnamon, cardamom, and cumin. Mix well, and cook for 1 minute.
  2. In a blender, combine the tomato, spinach, garlic, ginger, peppercorns, and vinegar with 1 cup of wa­ter and blend into a smooth puree. Add the puree to the skillet and mix well. Add the lentils, quinoa, and chickpeas, and mix well. Add the salt, sugar, and 1 to 1 1/2 cups water. Cover and cook for 30 minutes over medium heat, or until the lentils and quinoa are cooked and the sauce does not taste of raw garlic. Stir once about halfway through. Mash a few of the chickpeas, then stir in the cashews. Taste and adjust salt and spices, if needed. Cook a few minutes longer for desired consistency. Serve hot, garnished with red pepper flakes, lemon juice, and/or cashew cream or shredded vegan cheese, if using.


Vegan Richas Indian Kitchen

Recipe from Vegan Richa’s Indian Kitchen Copyright © 2015 by Richa Hingle. Used by permission from Vegan Heritage Press, LLC.