Masala-Spiced Chickpea and Spinach Stew
A hearty vegetarian stew featuring chickpeas and spinach simmered in a robust tomato and masala-spiced sauce. This indian-inspired vegan (vegan) ready in about 35 minutes pairs canned chickpeas, drained and rinsed, roughly chopped fresh spinach, large, diced onion 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 cups canned chickpeas, drained and rinsed
- 4 cups, roughly chopped fresh spinach
- 1 large, diced onion
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1 cup canned diced tomatoes
- 1 cup vegetable broth
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tbsp fresh lemon juice
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp vegetable oil in a large pot over medium heat. Add 1 large diced onion and sauté for 6-7 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, cooking for 1 minute until fragrant. Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garam masala, and 1/2 tsp turmeric powder. Cook spices for another minute to release aromas.
- Step 3: Pour in 1 cup canned diced tomatoes and 1 cup vegetable broth, stirring to combine. Bring the mixture to a gentle simmer.
- Step 4: Add 2 cups drained canned chickpeas and 4 cups roughly chopped fresh spinach. Stir well and cover the pot. Simmer for 10 minutes until the spinach wilts and flavors meld.
- Step 5: Season with 1 tsp salt and 1 tbsp fresh lemon juice. Garnish with 1/4 cup chopped fresh cilantro before serving hot with rice or flatbread.
Equipment for this recipe
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Frequently asked questions
How long does Masala-Spiced Chickpea and Spinach Stew take to make?
Total time is about 35 minutes (10 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 Masala-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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Masala-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 Masala-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 Masala-Spiced Chickpea and Spinach Stew 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.
