Garlic and Paprika-Spiced Chickpea and Spinach Stew
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 (vegetarian) ready in about 35 minutes pairs Extra virgin olive oil, medium (6 oz), finely chopped Onion, minced Garlic cloves 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.
Ingredients
- 2 cups (about 1 15-oz can), drained and rinsed Canned chickpeas
- 3 tbsp Extra virgin olive oil
- 1 medium (6 oz), finely chopped Onion
- 4, minced Garlic cloves
- 14 oz Canned diced tomatoes
- 2 tsp Smoked paprika
- 5 oz (about 5 cups), roughly chopped Baby spinach
- 1 cup Vegetable broth
- 1 tsp Sea salt
- 1/2 tsp Black pepper
- 1 tbsp Fresh lemon juice
Instructions
- 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.
- 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.
- Step 3: Pour in 14 oz canned diced tomatoes and 1 cup vegetable broth, stirring to combine.
- 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.
- Step 5: Stir in 5 oz roughly chopped baby spinach and cook for 3-4 minutes until the spinach wilts.
- 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.
Equipment for this recipe
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Frequently asked questions
How long does Garlic and Paprika-Spiced Chickpea and Spinach Stew take to make?
Total time is about 35 minutes (10 min prep + 25 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 Garlic and Paprika-Spiced Chickpea and Spinach Stew?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Garlic and Paprika-Spiced Chickpea and Spinach Stew?
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 Garlic and Paprika-Spiced Chickpea and Spinach Stew 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 Garlic and Paprika-Spiced Chickpea and Spinach Stew 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.
