Middle Eastern Chickpea & Spinach Miso-Tahini Stew with Garlic Flatbread Dunk
Creamy tahini-spinach chickpea stew with a gentle miso umami boost, finished with lemon and herbs.
- 320 g chickpeas (cooked)
- 220 g fresh spinach
- 120 g onion
- 2½ cloves garlic
- 45 g tahini
- 1 tsp miso paste
- 1 pc lemon
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 450 ml vegetable stock
- 1 tbsp olive oil
- 80 g Greek yogurt
- 15 g fresh parsley
- 120 g flour
- 1 tsp baking powder
- 1 tsp salt
- 60 ml water
Shop these in one order
Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Thinly slice onion. Heat olive oil in a pan over medium heat and sauté onion for 6–7 minutes until soft. Add garlic and ground cumin for 30 seconds.
- Step 2
Add smoked paprika, chickpeas and vegetable stock. Simmer 10 minutes to slightly reduce.
- Step 3
Stir tahini into a bowl with miso paste, yogurt, and the juice of half the lemon plus 4–5 tbsp hot cooking liquid until smooth; pour back into the pan and simmer 2–3 minutes.
- Step 4
Add spinach a handful at a time, stirring until wilted (about 3 minutes). Season with salt and add remaining lemon juice to taste.
- Step 5
For quick flatbread: mix flour, baking powder and a pinch of salt. Add water and knead briefly into a soft dough. Divide into 2 and roll thin.
- Step 6
Dry-fry flatbreads in a hot pan 1–2 minutes per side until lightly blistered. Roughly tear and use to scoop the stew.
- Step 7
Serve sprinkled with chopped parsley and extra lemon zest if you like.
Cook it with Mello
Cook mode reads each step aloud and keeps your screen awake, so you can cook with your hands full.
Cook it with MelloProtein, carbs and fat for this dish
Mello works the macros out from each ingredient, per serving. Make a free account to see them.
See the macrosHow Mello works out macros →
