Cumin-Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

A warmly spiced stew with tender chickpeas and fresh spinach, simmered in a fragrant broth for a nourishing weeknight meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs chickpeas, vegetable broth, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 1 can (15 oz), drained and rinsed chickpeas
• 2 cups vegetable broth
• 1 large, diced onion
• 2 cloves, minced garlic
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 cups, fresh spinach
• 2 tablespoons olive oil
• 1/4 cup, chopped cilantro

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced onion and cook until translucent (about 5 minutes), stirring occasionally.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper, cooking for 30 seconds until aromatic.
4. Step 4: Add 1 can (15 oz) drained chickpeas and 2 cups vegetable broth, then season with salt and pepper to taste. Bring to a simmer and cook for 15 minutes.
5. Step 5: Stir in 4 cups fresh spinach and cook until wilted (about 2 minutes).
6. Step 6: Remove from heat and stir in 1/4 cup chopped cilantro before serving.