Lemon Irvine-Inspired Zesty Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A vibrant chickpea and spinach stew with zesty lemon and warming spices, inspired by Lemon Irvine's bright and lively character. This Middle Eastern-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs canned chickpeas, fresh spinach, olive oil 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 rice, quinoa, or a quick salad. 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
• 4 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 4 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric powder
• 3 tbsp lemon juice
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red chili flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp ground coriander, and 1/2 tsp turmeric powder; cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cups drained chickpeas, 2 cups vegetable broth, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red chili flakes if using. Bring to a simmer and cook for 10 minutes to blend flavors.
4. Step 4: Add 4 cups roughly chopped fresh spinach and cook for 3-4 minutes until wilted.
5. Step 5: Remove from heat and stir in 3 tbsp lemon juice for brightness. Serve hot with warm flatbread or rice.