Half-Baked Mediterranean Chickpea and Spinach Stew
A hearty vegetarian stew combining half a can of chickpeas and fresh spinach simmered in a fragrant tomato sauce with Mediterranean spices. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs (about 7 oz) canned chickpeas, drained, fresh spinach, roughly chopped, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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
- 1/2 can (about 7 oz) canned chickpeas, drained
- 3 cups fresh spinach, roughly chopped
- 2 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic cloves, minced
- 1 cup crushed tomatoes
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Add 1 diced medium onion and sauté for 5 minutes until soft and translucent.
- Step 2: Stir in 2 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until fragrant.
- Step 3: Add 1 cup crushed tomatoes and 1 cup vegetable broth; bring to a simmer and cook for 10 minutes to thicken slightly.
- Step 4: Stir in 1/2 can (7 oz) drained chickpeas and 3 cups roughly chopped fresh spinach. Season with 1 tsp salt and 1/2 tsp black pepper. Simmer for 5 more minutes until spinach wilts and chickpeas are heated through.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice to brighten flavors. Serve warm with crusty bread or over rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Baked Mediterranean Chickpea and Spinach Stew take to make?
Total time is about 30 minutes (10 min prep + 20 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 Half-Baked Mediterranean 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 olive oil from drying out.
Can I substitute ingredients in Half-Baked Mediterranean 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 Half-Baked Mediterranean Chickpea and Spinach Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Half-Baked Mediterranean 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.
