Skillet Moroccan Chickpea & Spinach Stew

Skillet Moroccan Chickpea & Spinach Stew is made for that hour when the fire has settled and everyone’s hungry. Bowls get passed down the table while the pan still crackles, sending up warm spice aromas as tomatoes reduce and deepen. A quick squeeze of citrus at the end wakes everything up and keeps the flavors bright even on a cool night.

You’ll build the whole meal in a single cast iron skillet, which gives you steady heat over coals or a camp stove and keeps cleanup simple. Chickpeas make it filling without fuss, and spinach folds in at the last minute so it stays fresh and green against the rich, glossy sauce. Let it simmer until slightly thick, then scoop it up with pita or flatbread, or spoon it over couscous if you’ve got it packed.

For camp planning, it’s an easy win: pantry-friendly staples, one pan, and leftovers that reheat well for a quick lunch at the trailhead. If you pre-mix the spices at home, dinner comes together fast, leaving you more time to tend the fire and enjoy the evening.

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Skillet Moroccan Chickpea & Spinach Stew

A plant-forward North African-inspired dinner featuring chickpeas, spinach, tomatoes, warming spices, and a hint of citrus. Cooked in a cast iron skillet, this vegetarian stew is hearty and deeply aromatic—perfect for a cool evening at camp.

Servings 4 servings

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

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.

Notes

If using a camp stove, keep the heat medium-low to avoid scorching. This stew reheats well and packs essential plant-based protein for multi-day trips.

Course: Dinner

Cuisine: Mediterranean

Keyword: beans, campfire, cast iron, easy cleanup, one-pot, vegan, vegetarian