MapQuest-Inspired Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A vibrant one-pot chickpea stew enriched with warm spices and fresh spinach, perfect for a nutritious meal that guides you through comforting flavors. This Mediterranean-inspired vegan recipe, ready in about 35 minutes, pairs olive oil, yellow onion, diced, garlic, 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

• 3 tbsp olive oil
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp crushed red pepper flakes
• 14 oz canned diced tomatoes
• 2 cups canned chickpeas, drained and rinsed
• 2 cups vegetable broth
• 4 cups fresh spinach, chopped
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 3 cloves minced garlic, 1 tsp ground cumin, 1 tsp ground paprika, 1/2 tsp ground turmeric, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 2 cups drained chickpeas, and 2 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes to blend flavors.
4. Step 4: Add 4 cups chopped fresh spinach, 1 1/2 tsp salt, and 1/2 tsp black pepper. Stir until spinach wilts, cooking for another 3 minutes.
5. Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the stew. Serve warm with crusty bread or rice.