Ethiopian-Inspired Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant vegetarian stew featuring tender chickpeas simmered with berbere and fresh spinach, offering a comforting and nutritious meal. This Ethiopian-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs canned chickpeas, fresh spinach, yellow onion 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 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 cups, drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 1/2 tbsp berbere spice
• 1 tbsp tomato paste
• 2 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until soft. Add 3 minced garlic cloves and 1 1/2 tbsp berbere spice, cooking for 1 minute until fragrant.
2. Step 2: Stir in 1 tbsp tomato paste and cook for 2 minutes to deepen the flavor. Add 2 cups drained chickpeas and 2 cups vegetable broth, bring to a simmer.
3. Step 3: Let the stew simmer uncovered for 15 minutes until slightly thickened. Add 4 cups chopped fresh spinach and 1 tsp salt, cooking for 3-4 minutes until spinach wilts.
4. Step 4: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving with warm flatbread or rice.