Hidden-Spice Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

A warming Mediterranean-inspired stew featuring chickpeas simmered with spinach and a subtle blend of hidden spices for depth. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs 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

• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 2 cups, drained and rinsed canned chickpeas
• 1 can (14 oz) diced tomatoes
• 2 cups vegetable broth
• 4 cups, packed fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, 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 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1/2 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
3. Step 3: Add 2 cups drained and rinsed canned chickpeas, 1 can (14 oz) diced tomatoes with their juices, and 2 cups vegetable broth. Bring to a boil.
4. Step 4: Reduce heat to low, cover, and simmer for 15 minutes to allow flavors to meld.
5. Step 5: Stir in 4 cups packed fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook uncovered for 5 minutes until spinach wilts.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Serve warm with crusty bread or over rice.