Herbed Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-26 · Updated 2026-05-26

A warming, vibrant vegetarian stew combining chickpeas, spinach, and aromatic spices. This Mediterranean-inspired vegetarian recipe, ready in about 35 minutes, pairs extra virgin olive oil, yellow onion, 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

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

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

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat for 2 minutes until shimmering. Add 1 large diced yellow onion and sauté for 5-7 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp ground coriander, and 1/4 tsp crushed red pepper flakes, cooking for 1 minute until spices are aromatic.
3. Step 3: Add 1 can (14.5 oz) diced tomatoes with juices, 2 cans (15 oz each) drained chickpeas, and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until the stew thickens slightly.
4. Step 4: Stir in 6 cups fresh baby spinach and cook for 3-4 minutes until wilted and tender.
5. Step 5: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 2 tbsp fresh lemon juice for brightness.
6. Step 6: Remove from heat and garnish with 1/4 cup chopped fresh parsley. Serve warm with crusty bread or rice.