Chickpea and Spinach Stew with Turkey Meatballs

This chickpea and spinach stew is deeply savory and warming, with a rich tomato base, fragrant ras el hanout spices, tender chickpeas, and juicy turkey meatballs finished with salty feta and a squeeze of lemon.

This recipe came together in December, right in the middle of what felt like full hibernation mode. The days were short, the weather was relentless, and even the basics took more energy than usual. This chickpea and spinach stew was something I kept coming back to, partly because it was warm and deeply comforting, and partly because it gave me something to tinker with when I didn't have the bandwidth for much else.

It started as a New York Times recipe for a ras el hanout chickpea and spinach stew, and then slowly became its own thing. Around the same time, I was working on a turkey meatball recipe, and at some point those two ideas collided. What came out of that collision was a mashup that leaned into everything I want from winter food: cozy, flexible, and genuinely good as leftovers.

I think a lot of people assume that because I'm really into beans, I must be a vegetarian. While we do eat a lot of plant-forward, plant-centric meals, we're are flexitarian around here. We do eat meat, and one of my favorite things to do in the kitchen is create mashups that let both shine. The chickpeas bring texture and heartiness, while the turkey meatballs soak up that warm, spiced, tomato-rich broth. It's balanced, satisfying, and the kind of dinner that carries you through a cold stretch.

Ingredient Notes

Chickpeas - Two cans of chickpeas form the backbone of this stew. They hold their shape during the simmer and give the broth body without making it heavy.

Ras el hanout - This North African spice blend is warm, aromatic, and layered. It usually includes spices like cumin, coriander, ginger, and cardamom, and the exact blend varies by brand. It adds depth without overwhelming the stew. If you can't find ras el hanout, you can easily make a simple version at home using the New York Times blend (see notes below).

Turkey meatballs - These oven-roasted meatballs are juicy, flavorful, and sturdy enough to hold up in broth. They're seasoned with Parmesan, garlic, and a spoonful of harissa for gentle heat.

Spinach - Added at the very end, the spinach wilts down quickly and brings freshness and color without losing its texture.

Feta - Crumbled feta melts slightly into the hot stew, adding a salty, creamy contrast that ties everything together. You can you goat cheese for alternative.

Jump to:

• Ingredient Notes
• Instructions
• How to Serve
• Tips, Tricks, and Alterations
• Recipe

Instructions

Oven-Roasted Turkey Meatballs

Preheat the oven to 400F (205C). Line a large rimmed baking sheet with parchment paper and drizzle lightly with olive oil.

In a large mixing bowl, combine 1½ pounds ground turkey, 1 finely chopped onion, 2½ teaspoons chopped garlic, ¾ cup breadcrumbs, ½ cup grated Parmesan cheese, 3 tablespoons olive oil, 1 teaspoon kosher salt, ½ teaspoon crushed red pepper flakes, ½ teaspoon freshly ground black pepper, and 2 tablespoons harissa. Mix gently just until combined.

Lightly oil your hands and roll the mixture into evenly sized meatballs, about 1 to 1½ inches in diameter. Arrange them on the prepared baking sheet, spacing them slightly apart.

Bake for 20 minutes, then carefully flip the meatballs. Return them to the oven and bake for another 5 minutes, until lightly browned and cooked through. Set aside while you make the stew.

Chickpea and Spinach Stew

Heat 4 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add 1 chopped onion, 8 minced garlic cloves, and 2 teaspoons ras el hanout. Cook, stirring frequently, for 1 to 2 minutes, until fragrant.

Add 6 tablespoons tomato paste and cook, stirring occasionally, until the paste darkens slightly and begins to stick to the bottom of the pot, about 2 minutes.

Pour in 5 cups water, add 1 bouillon cube, 1 tablespoon soy sauce, and 1 teaspoon sea salt. Stir well, scraping up any browned bits from the bottom of the pot.

Stir in 2 cans of chickpeas, bring the stew to a boil, then reduce the heat to medium-low. Simmer uncovered for 20 to 30 minutes, until the broth thickens slightly.

In the last 5 minutes of cooking, add the spinach by the handful, stirring until fully wilted, about 3 to 5 minutes. Stir in 2 tablespoons lemon juice.

Ladle the stew into bowls and top with the turkey meatballs, crumbled feta, chopped parsley, and a drizzle of olive oil. Serve with crusty bread, couscous, bulgur, or rice.

How to Serve

• With crusty bread for dipping into the broth
• Over couscous, bulgur, or rice for a heartier meal
• As a make-ahead dinner that reheats well during the week
• Finished with extra feta and herbs for a more generous bowl

Tips, Tricks, and Alterations

• For a vegetarian version, skip the meatballs and add an extra can of chickpeas.
• If the stew thickens too much, add a splash of water or broth when reheating.
• Preserved lemon can be used in place of lemon juice for a deeper citrus note.
• Ras el hanout blends vary, so taste and adjust seasoning as needed.

This chickpea and spinach stew is one of those recipes that carried me through the darkest part of winter. It's comforting, nourishing, and flexible enough to keep making again and again. If you try it, I'd love to hear how it turns out for you.

Recipe