Baked Regional-Spiced Chickpea and Spinach Stew
A warming vegetarian stew featuring chickpeas simmered with spinach and a robust mix of regional spices, finished with a tangy lemon touch. This middle eastern-inspired vegan (vegetarian) ready in about 50 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 4 cups, roughly chopped fresh spinach
- 1 medium, diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 cup crushed tomatoes
- 2 cups vegetable broth
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tbsp olive oil in an oven-safe pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until soft and translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground turmeric, 1 tsp ground cumin, and 1/2 tsp ground cinnamon. Cook for 1 minute until fragrant.
- Step 3: Stir in 2 cups drained chickpeas, 1 cup crushed tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer.
- Step 4: Add 4 cups chopped fresh spinach and cook for 3 minutes until wilted.
- Step 5: Transfer the pot to the preheated oven and bake uncovered for 25 minutes until the stew thickens and flavors meld.
- Step 6: Remove from oven and stir in 2 tbsp fresh lemon juice before serving with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Regional-Spiced Chickpea and Spinach Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Regional-Spiced Chickpea and Spinach Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Baked Regional-Spiced Chickpea and Spinach Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Regional-Spiced Chickpea and Spinach Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Regional-Spiced Chickpea and Spinach Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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