Cumin-Scented Chickpea and Spinach Stew with Lemon Zest

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant, one-pot stew simmering tender chickpeas and fresh spinach in a fragrant tomato base, brightened by zested lemon and toasted cumin. Perfect for chilly evenings with crusty bread. This Indian recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs Chickpeas, Spinach, Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 1 can (15 oz), drained and rinsed Chickpeas
• 2 cups, packed Spinach
• 1 cup, diced Tomatoes
• 1 medium, finely chopped Onion
• 3 cloves, minced Garlic
• 1 tsp, grated Ginger
• 1 tsp Cumin seeds
• 1/2 tsp Turmeric powder
• 2 tbsp Tomato paste
• 1 cup Vegetable broth
• 1 tsp Lemon zest
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until golden and translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant without browning.
3. Step 3: Stir in 1 tsp cumin seeds and cook for 30 seconds until they pop and release aroma.
4. Step 4: Add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
5. Step 5: Stir in 1 cup diced tomatoes and 1/2 tsp turmeric powder, cooking for 3 minutes until tomatoes break down.
6. Step 6: Add 1 can (15 oz) drained chickpeas, 1 cup vegetable broth, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer.
7. Step 7: Cover and cook for 15 minutes, then stir in 2 cups packed spinach and 1 tsp lemon zest. Cook uncovered for 2 minutes until spinach wilts.