Lemon-Infused Chickpea and Spinach Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

A warming vegetarian stew with tender chickpeas and fresh spinach brightened by a splash of lemon juice, perfect for a wholesome meal. This mediterranean-inspired vegan (vegan, gluten free) ready in about 30 minutes pairs fresh spinach leaves, medium yellow onion, diced, garlic cloves, minced 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 cans (30 oz total) canned chickpeas, drained and rinsed
• 6 cups fresh spinach leaves
• 1 medium yellow onion, diced
• 4 cloves garlic cloves, minced
• 3 cups vegetable broth
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1 tsp ground cumin
• 2 tbsp fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1/2 tsp ground turmeric, and 1 tsp ground cumin; cook for 1 minute until spices are aromatic.
3. Step 3: Add 2 cans (30 oz total) drained and rinsed chickpeas and 3 cups vegetable broth to the pot. Bring to a simmer and cook uncovered for 10 minutes to let flavors meld.
4. Step 4: Stir in 6 cups fresh spinach leaves, 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Cook for another 3-4 minutes until spinach wilts and the stew is heated through. Serve warm with crusty bread or rice.