Cumin-Crisped Chickpea and Spinach Stew
A hearty, aromatic stew with crispy chickpeas and wilted spinach, simmered in a warming cumin-infused tomato broth. This Mediterranean-inspired soup recipe (vegetarian), ready in about 35 minutes, pairs chickpeas, tomato paste, chicken broth 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 chickpeas
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1.5 tsp cumin
- 3 cloves, minced garlic
- 5 oz, fresh spinach
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp red pepper flakes
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a large pot over medium heat. Add cumin and red pepper flakes, stirring for 30 seconds until fragrant.
- Step 2: Stir in tomato paste and garlic, cooking for 1 minute until darkened. Add broth and chickpeas, bringing to a gentle simmer.
- Step 3: Simmer uncovered for 15 minutes, stirring occasionally, until broth thickens slightly. Add lemon juice and 1/4 cup water if too thick.
- Step 4: Stir in spinach until wilted (about 1 minute), then adjust seasoning with salt and extra lemon juice. Serve immediately.
