Indian-Spiced Chickpea and Spinach Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting Indian-inspired stew rich with earthy chickpeas and vibrant spinach, simmered in aromatic spices for a hearty vegetarian meal. This indian-inspired vegetarian (vegetarian) ready in about 40 minutes pairs (drained and rinsed) canned chickpeas, roughly chopped fresh spinach leaves, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent.
  2. Step 2: Stir in 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1/4 tsp red chili powder. Cook spices for 30 seconds, stirring constantly.
  4. Step 4: Pour in 1 can (14 oz) diced tomatoes and 1/2 cup water. Simmer for 5 minutes until sauce thickens slightly.
  5. Step 5: Add 2 cups drained chickpeas, 4 cups chopped fresh spinach, and 1 cup coconut milk. Stir well and cook for 10 minutes until spinach wilts and flavors meld.
  6. Step 6: Season with 1 tsp salt and 1/2 tsp black pepper. Garnish with 2 tbsp chopped fresh cilantro before serving hot.

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Frequently asked questions

How long does Indian-Spiced Chickpea and Spinach Stew take to make?

Total time is about 40 minutes (15 min prep + 25 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 Indian-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 medium, finely chopped onion from drying out.

Can I substitute ingredients in Indian-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 Indian-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 Indian-Spiced 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.

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