Braised Chickpeas and Spinach with Smoked Paprika

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

A warming vegetarian stew of tender chickpeas and fresh spinach, infused with smoky paprika and garlic flavors. This Mediterranean-inspired Easter recipe (vegetarian), ready in about 30 minutes, pairs canned chickpeas, drained and rinsed, fresh spinach leaves, onion, finely chopped 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 canned chickpeas, drained and rinsed
• 5 cups fresh spinach leaves
• 1 medium onion, finely chopped
• 4 garlic cloves, minced
• 2 teaspoons smoked paprika
• 3 tablespoons olive oil
• 1 cup vegetable broth
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper

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Instructions

1. Step 1: Heat 3 tablespoons olive oil over medium heat in a large skillet. Add 1 medium finely chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
2. Step 2: Stir in 2 teaspoons smoked paprika and cook for 30 seconds until aromatic.
3. Step 3: Add 2 cups drained and rinsed canned chickpeas and 1 cup vegetable broth. Simmer for 10 minutes until broth reduces slightly.
4. Step 4: Add 5 cups fresh spinach leaves in batches, stirring until wilted. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon lemon juice.
5. Step 5: Cook for another 3 minutes until flavors meld. Serve warm with crusty bread or rice.