One-Pot Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A vibrant stew simmered with tender chickpeas, sun-ripened tomatoes, and fresh spinach, enriched with cumin and smoked paprika for a comforting weeknight meal. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 40 minutes, pairs olive oil, onion, garlic 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 tbsp olive oil
• 1 medium, diced onion
• 2 cloves, minced garlic
• 1 (15 oz) can, drained and rinsed chickpeas
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp red pepper flakes
• 4 cups spinach
• to taste salt
• to taste black pepper

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and cook for 5 minutes until softened and translucent, stirring occasionally.
2. Step 2: Add 2 cloves minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 1 (15 oz) can drained and rinsed chickpeas, 1 (14.5 oz) can diced tomatoes, 4 cups vegetable broth, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Bring to a gentle simmer and cook for 10 minutes to meld flavors.
4. Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted and tender.
5. Step 5: Season with salt and black pepper to taste. Serve hot.