Cumin-Spiced Chickpea Stew with Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty, plant-based stew featuring earthy cumin-spiced chickpeas simmered with spinach for a nutrient-packed, comforting meal. This mediterranean-inspired vegetarian ready in about 30 minutes pairs (15 oz cans) chickpeas, chicken broth, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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.

Prep: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Drain and rinse 2 cans (15 oz each) chickpeas, then set aside. Heat 1 tbsp olive oil in a medium pot over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  2. Step 2: Stir in 1 tsp cumin and 1 cup diced tomatoes, cooking for 2 minutes to blend flavors. Add chickpeas, 1.5 cups chicken broth, and 1/4 tsp salt, bringing to a gentle simmer.
  3. Step 3: Simmer uncovered for 10 minutes, stirring occasionally, until broth thickens slightly. Add 2 cups fresh spinach and cook for 2 more minutes until wilted and heated through.
  4. Step 4: Taste and adjust seasoning, then serve hot with crusty bread for dipping.

Frequently asked questions

How long does Cumin-Spiced Chickpea Stew with Spinach take to make?

Total time is about 30 minutes (15 min prep + 15 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 Cumin-Spiced Chickpea Stew with 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 (15 oz cans) chickpeas from drying out.

Can I substitute ingredients in Cumin-Spiced Chickpea Stew with 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 Cumin-Spiced Chickpea Stew with 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 Cumin-Spiced Chickpea Stew with Spinach vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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