Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach
A warming vegetarian stew featuring chickpeas simmered with fragrant cinnamon, tomatoes, and fresh spinach for a comforting meal. This middle eastern-inspired vegan (vegetarian, gluten free) ready in about 35 minutes pairs olive oil, medium, diced yellow onion, minced garlic cloves 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 cans (15 oz each), drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1/4 tsp crushed red pepper flakes
- 1 can (14.5 oz) canned diced tomatoes
- 2 cups vegetable broth
- 4 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cinnamon, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
- Step 3: Add 2 drained and rinsed cans of chickpeas, 1 can (14.5 oz) diced tomatoes with juice, and 2 cups vegetable broth. Stir well, bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes to thicken.
- Step 4: Add 4 cups fresh baby spinach, 1 tsp salt, and 1/2 tsp black pepper. Stir until the spinach wilts, about 2 minutes. Remove from heat and stir in 2 tbsp fresh lemon juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach?
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 olive oil from drying out.
Can I substitute ingredients in Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach?
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 Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach 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 Cinnamon-Spiced Chickpea Stew with Tomatoes and Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
