Baked Spanish-Style Chickpea and Spinach Stew
A hearty and warming Spanish-inspired stew baked to develop rich, deep flavors combining tender chickpeas and fresh spinach in a smoky tomato base. This spanish-inspired vegetarian (vegetarian) ready in about 45 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, 14 oz canned crushed tomatoes 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 can, 14 oz canned crushed tomatoes
- 1 medium, diced onion
- 4 cloves, minced garlic
- 2 tsp smoked paprika
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp sherry vinegar
- 2 tbsp, chopped for garnish fresh parsley
Instructions
- Step 1: Preheat oven to 375°F and heat 3 tbsp olive oil in a large ovenproof skillet over medium heat.
- Step 2: Add 1 diced medium onion and 4 minced garlic cloves to the skillet and sauté for 5 minutes until softened and fragrant.
- Step 3: Stir in 2 tsp smoked paprika and cook for 1 minute until aromatic.
- Step 4: Add 2 cups drained and rinsed canned chickpeas, 1 can (14 oz) crushed tomatoes, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 5: Bring the mixture to a gentle simmer, then add 4 cups roughly chopped fresh spinach, folding it into the stew until wilted.
- Step 6: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes to thicken and deepen flavors.
- Step 7: Remove from oven and stir in 1 tbsp sherry vinegar. Garnish with 2 tbsp chopped fresh parsley before serving warm with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Spanish-Style Chickpea and Spinach Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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 Spanish-Style 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 Spanish-Style 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 Spanish-Style 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 Spanish-Style 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.
