Masala-Spiced Chickpea Stew with Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, aromatic stew featuring tender chickpeas in a rich tomato-based sauce, finished with fresh spinach and warming spices. This indian-inspired vegetarian ready in about 45 minutes pairs chickpeas, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 1 can (15 oz), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tbsp, grated fresh ginger
• 1/2 cup coconut milk
• 2 cups, packed spinach
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until translucent.
2. Step 2: Add 3 minced garlic cloves and 1 tbsp grated ginger, stirring for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric, cooking for 30 seconds to toast the spices.
4. Step 4: Add 1 can diced tomatoes (14 oz) and 1 can drained chickpeas (15 oz), breaking the tomatoes with a spoon. Bring to a gentle simmer.
5. Step 5: Reduce heat to low, add 1/2 cup coconut milk, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 20 minutes.
6. Step 6: Stir in 2 cups packed spinach and cook for 2 more minutes until wilted. Adjust seasoning if needed.