When lunch needs to happen between a windy trail return and the next round of camp chores, Skillet Moroccan Chickpea & Spinach Stew brings a warm, savory, hearty, tangy bowl to the table with minimal fuss. It works well cooked in a skillet on the stove or over steady coals and has enough sauce for scooping with flatbread.
Cooking Gear Notes
A cast iron skillet or a sturdy camp pan is the main piece of gear to plan around. Use a camp stove for the most even heat, or set the pan over a calm bed of coals if you are comfortable with campfire cooking. Pack a long spoon or spatula, heat-safe gloves, bowls, and something for scooping, such as pita or another simple bread. If you are cooking in a breezy spot, a windscreen for the stove helps the stew simmer instead of sputter. During cleanup, wipe the pan while it is still warm, then wash with a small amount of hot water so you are not scraping dried sauce later.
Why This Recipe Works for Camping
Skillet Moroccan Chickpea & Spinach Stew works outdoors because the cooking happens in one pan and the ingredients are easy to manage around camp. The chickpeas give the stew enough substance for lunch, while the spinach goes in near the end so it stays bright instead of cooking down into the sauce too early. The saucy texture is useful at the campsite because it can be spooned into bowls, scooped with bread, or served over a quick grain if you packed one. It also gives you a flexible camp stove recipe when weather makes a fire less practical.
Make-Ahead and Camp Prep Tips
Before leaving home, measure the spices into a small jar, wash and dry the spinach, and pack any chopped aromatics in a sealed container. Keep wet ingredients and greens separate so the spinach does not wilt in the cooler before lunch. If you want faster camp prep, group shelf-stable items together in one bag and cooler items in another, then label the bag so you are not digging through bins at the campsite. A small cutting board is still useful, but most of the fiddly work can be handled before the trip.
Leftovers and Storage
Cool leftovers quickly and move them into a shallow sealed container before placing them in the cooler. The spinach will soften as it sits, so plan on eating leftovers the same day or by the next lunch if your cooler is holding steady. Reheat gently over low heat and add a splash of water if the stew has thickened. Pack out any leftover food scraps, and give the container a quick rinse after lunch so the sauce does not dry on during the drive home or before breaking camp.
Before You Make Skillet Moroccan Chickpea & Spinach Stew
How do I keep the spinach from turning dull in Skillet Moroccan Chickpea & Spinach Stew at camp?
Keep the spinach dry and chilled until you are ready to finish the stew. Add it after the chickpeas and sauce are already hot, then stir just until it wilts. If the pan is ripping hot from the fire, slide it to a cooler spot before adding the greens so they soften without getting overcooked.
Can I cook Skillet Moroccan Chickpea & Spinach Stew over coals instead of on a camp stove?
Yes, but steady heat matters. Set the skillet over glowing coals rather than active flames, and rotate the pan if one side is cooking faster. Keep a small clear area nearby where you can move the skillet if the sauce starts sticking or reducing too quickly.
Skillet Moroccan Chickpea & Spinach Stew
Equipment
- 12-inch cast iron skillet
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 3 cloves garlic minced
- 1 tbsp Moroccan spice blend or 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/4 tsp smoked paprika
- 1 can diced tomatoes 14 oz, with juice
- 2 cans chickpeas 15 oz each, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups baby spinach lightly packed
- 1 lemon zest and juice
- 2 tbsp chopped fresh cilantro or parsley to garnish
Instructions
- Heat olive oil in the cast iron skillet over medium campfire heat.
- Add onion and sauté until soft, about 4-5 minutes.
- Stir in garlic and Moroccan spice blend. Cook for 1 minute, until aromatic.
- Add diced tomatoes (with juices), chickpeas, vegetable broth, salt, and black pepper. Stir to combine.
- Bring to a simmer, cover loosely with foil or lid, and cook for 10-12 minutes, stirring occasionally.
- Add spinach and cook, stirring, until wilted, about 2 minutes.
- Remove from heat. Stir in lemon zest and juice.
- Top with chopped cilantro or parsley. Serve hot with crusty camp bread or over cooked couscous.