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Ghanaian Spinach Stew with Chickpeas

  • Author: Maša Ofei
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4


A budget-friendly, super easy spinach stew that utilises staple ingredients in your pantry. A tasty addition to your weekly rotation.


  • ¼ cup / 60ml rice bran oil, (or any other neutral cooking oil)
  • 1 medium onion, diced
  • 3 cloves of garlic, minced
  • 23 tablespoons fresh ginger, minced
  • ½ teaspoon chilli powder, or to taste
  • 1 teaspoon turmeric powder
  • 2 tablespoons tomato paste
  • 1 can / 400g / 14.10 ounces diced tomato
  • 500g / 1.1 pounds frozen chopped spinach
  • 1 can / 425g / 14.99 ounces chickpeas, drained and rinsed
  • Salt, to taste


  1. In a large pot on medium heat, add the oil, onion, garlic and ginger. Saute for around 8 minutes until the onions start to brown a little and it has released a nice aroma. Stirring occasionally.
  2. Add in the chilli and turmeric powders and stir in well, cooking for a further couple of minutes.
  3. Followed by tomato paste and cook for a minute or so, stirring and combining well.
  4. Now add in the diced tomatoes and simmer for a few minutes, with the lid slightly askew.
  5. Add in the spinach and put the lid back on. This will help for the spinach to nicely defrost and dissolve into the tomato sauce. Give it a stir after a few minutes. Letting it cook all together for around 5 minutes.
  6. Lastly, add in the drained chickpeas and season to taste, stir and let it simmer for 10-15 minutes.
  7. Serve with rice or any other suggestions that I’ve listed above.
  • Diet: Vegan

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