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.
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.