One-Pot Chickpea and Quinoa Stew with Spinach
A hearty, nourishing stew combining nutty quinoa, tender chickpeas, and fresh spinach simmered in a savory tomato broth. This mediterranean-inspired one pot (vegetarian, gluten free) ready in about 35 minutes pairs quinoa, fresh spinach, chopped, (14.5 oz) diced tomatoes (canned) 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 cup quinoa
- 1 can (15 oz) canned chickpeas, drained and rinsed
- 4 cups fresh spinach, chopped
- 1 can (14.5 oz) diced tomatoes (canned)
- 3 cups vegetable broth
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika, cooking for 1 minute until spices release aroma.
- Step 3: Add 1 cup quinoa, 1 can (14.5 oz) diced tomatoes with their juice, 3 cups vegetable broth, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil.
- Step 4: Reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender.
- Step 5: Stir in 1 can (15 oz) drained and rinsed chickpeas and 4 cups chopped fresh spinach. Cook uncovered for 5 more minutes until spinach wilts and stew thickens slightly. Serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chickpea and Quinoa Stew with Spinach 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 One-Pot Chickpea and Quinoa Stew with Spinach?
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 quinoa from drying out.
Can I substitute ingredients in One-Pot Chickpea and Quinoa Stew with Spinach?
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 One-Pot Chickpea and Quinoa Stew with Spinach 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 One-Pot Chickpea and Quinoa Stew with Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
