Baked Spanish-Style Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

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 recipe, ready in about 45 minutes, pairs canned chickpeas, fresh spinach, 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

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Instructions

1. Step 1: Preheat oven to 375°F and heat 3 tbsp olive oil in a large ovenproof skillet over medium heat.
2. Step 2: Add 1 diced medium onion and 4 minced garlic cloves to the skillet and sauté for 5 minutes until softened and fragrant.
3. Step 3: Stir in 2 tsp smoked paprika and cook for 1 minute until aromatic.
4. 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.
5. Step 5: Bring the mixture to a gentle simmer, then add 4 cups roughly chopped fresh spinach, folding it into the stew until wilted.
6. Step 6: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes to thicken and deepen flavors.
7. 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.