Lebanese Chickpea and Spinach Stew with Garlic and Lemon
A hearty and fragrant chickpea stew simmered with fresh spinach, garlic, and a bright lemon finish, perfect for a comforting Middle Eastern meal. This middle eastern-inspired vegan (vegan) ready in about 30 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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, drained and rinsed canned chickpeas
- 5 cups, roughly chopped fresh spinach
- 3 tbsp olive oil
- 1 medium, finely diced onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 cups vegetable broth
- 3 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped, for garnish fresh cilantro
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp ground coriander, cooking for 1 minute until the spices bloom and become aromatic.
- Step 3: Add 2 cups drained and rinsed canned chickpeas and 2 cups vegetable broth to the pot. Bring to a gentle simmer and cook uncovered for 10 minutes to allow flavors to meld.
- Step 4: Add 5 cups roughly chopped fresh spinach to the pot, stirring until wilted into the stew, about 3-4 minutes.
- Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and stir in 3 tbsp fresh lemon juice to brighten the dish.
- Step 6: Remove from heat and garnish with 1/4 cup chopped fresh cilantro before serving warm with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Lebanese Chickpea and Spinach Stew with Garlic and Lemon 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 Lebanese Chickpea and Spinach Stew with Garlic and Lemon?
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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Lebanese Chickpea and Spinach Stew with Garlic and Lemon?
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 Lebanese Chickpea and Spinach Stew with Garlic and Lemon 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 Lebanese Chickpea and Spinach Stew with Garlic and Lemon 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.
