Garlic and Paprika-Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant Spanish-inspired vegetarian stew where tender chickpeas simmer with garlic, smoked paprika, and fresh spinach in a tomato base. This Spanish-inspired vegetarian recipe, ready in about 35 minutes, pairs Canned chickpeas, Extra virgin olive oil, Onion 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.

Prep: 10 min Cook: 25 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 medium finely chopped onion (6 oz) and sauté for 6-8 minutes until soft and translucent.
  2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant. Stir in 2 tsp smoked paprika and cook for 30 seconds to release aroma.
  3. Step 3: Pour in 14 oz canned diced tomatoes and 1 cup vegetable broth, stirring to combine.
  4. Step 4: Add 2 cups drained and rinsed canned chickpeas and bring the mixture to a simmer. Cook uncovered for 10 minutes to thicken the sauce.
  5. Step 5: Stir in 5 oz roughly chopped baby spinach and cook for 3-4 minutes until the spinach wilts.
  6. Step 6: Season with 1 tsp sea salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lemon juice. Serve warm with crusty bread or rice.

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