Half-Hour Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

A hearty vegetarian stew combining chickpeas and fresh spinach with warming spices, ready in 35 minutes. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs canned chickpeas, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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

• 1 can (15 oz), drained and rinsed canned chickpeas
• 4 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 can (14.5 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp, fresh lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
3. Step 3: Add 1 can (15 oz) drained and rinsed canned chickpeas, 1 can (14.5 oz) diced tomatoes with their juice, and 1 cup vegetable broth. Stir well and bring to a simmer.
4. Step 4: Simmer uncovered for 15 minutes until the stew thickens slightly, then stir in 4 cups roughly chopped fresh spinach, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 3 minutes until spinach wilts.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice. Serve warm.