Monthly Spiced Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A warming, hearty stew of chickpeas and fresh spinach simmered with aromatic spices, perfect for a monthly ritual of soul-satisfying meals. This Mediterranean-inspired meal-prep recipe, ready in about 35 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 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

• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 6 cups, roughly chopped fresh spinach
• 2 tbsp olive oil
• 1 medium, finely chopped yellow onion
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 tsp smoked paprika
• 1 can (14 oz) crushed tomatoes
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium finely chopped yellow onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Add 3 minced garlic cloves, 1 tbsp ground cumin, 1 tbsp ground coriander, and 1 tsp smoked paprika. Cook for 1 minute until spices are fragrant.
3. Step 3: Stir in 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14 oz) crushed tomatoes, and 1 1/2 cups vegetable broth. Bring to a gentle simmer.
4. Step 4: Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the stew thickens slightly.
5. Step 5: Add 6 cups roughly chopped fresh spinach, stirring until wilted, about 2-3 minutes.
6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Stir well and serve hot with crusty bread or over rice.