Moroccan Chickpea and Spinach Stew
A vibrant, plant-based stew combining smoky paprika, earthy chickpeas, and fresh spinach, seasoned with warm spices. This Moroccan-inspired soup recipe, ready in about 60 minutes, pairs chickpeas, spinach, onions for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 chickpeas
- 8 oz, fresh, chopped spinach
- 1, diced onions
- 2 cloves, minced garlic
- 1 tbsp, sweet paprika
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp olive oil
- 4 cups water
- 1 tsp salt
The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat olive oil in a pot over medium heat. Add onions and garlic, sautéing for 5 minutes until softened.
- Step 2: Stir in paprika, cumin, and cinnamon, cooking for 30 seconds until fragrant. Add chickpeas and water, then bring to a simmer.
- Step 3: Cook for 20 minutes, stirring occasionally, until the liquid is absorbed. Add spinach and cook for 5 minutes until wilted.
- Step 4: Season with salt and serve with a sprinkle of chopped parsley.
