Half-Spiced Chickpea and Spinach Stew
A warming vegetarian stew with half the usual chili heat, featuring tender chickpeas and fresh spinach in a fragrant tomato base. This mediterranean-inspired vegan (vegan) ready in about 30 minutes pairs canned chickpeas, drained and rinsed, fresh spinach, chopped, 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
- 2 cups canned chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp (half the usual 1 tsp) smoked paprika
- 1 can (14 oz) canned diced tomatoes
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 3: Pour in 1 can (14 oz) diced tomatoes with juices and 1 cup vegetable broth, stirring to combine.
- Step 4: Add 2 cups drained chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 10 minutes until slightly thickened.
- Step 5: Stir in 4 cups chopped fresh spinach and cook for 3 minutes until wilted. Adjust seasoning if needed and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Spiced 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-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 fresh spinach, chopped from drying out.
Can I substitute ingredients in Half-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 Half-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 Half-Spiced Chickpea and Spinach Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
