Monthly Spiced Chickpea and Spinach Stew
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, until the stew thickens slightly.
- Step 5: Add 6 cups roughly chopped fresh spinach, stirring until wilted, about 2-3 minutes.
- 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.
Frequently asked questions
How long does Monthly 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 Monthly 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 canned chickpeas from drying out.
Can I substitute ingredients in Monthly 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 Monthly 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.
What goes well with Monthly Spiced Chickpea and Spinach Stew?
Mediterranean meal prep like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
I made this for my husband's birthday and he loved it. The recipe is foolproof.
- ★★★★★
This stew is a weeknight lifesaver! The spices are perfect and the spinach makes it so healthy.
- ★★★★★
My kids actually asked for seconds! The chickpeas are so tender and the flavor is amazing.
