One-Pot Chickpea and Spinach Stew with Cumin
A hearty, nourishing stew simmered with chickpeas, fresh spinach, and aromatic cumin for a comforting vegetarian dish. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 30 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cups, drained and rinsed canned chickpeas
- 4 cups, roughly chopped fresh spinach
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 cups vegetable broth
- 1 cup diced tomatoes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until the spices release their aroma.
- Step 3: Add 2 cups drained and rinsed canned chickpeas, 1 cup diced tomatoes, and 2 cups vegetable broth. Stir to combine, then bring to a gentle simmer and cook uncovered for 10 minutes.
- Step 4: Add 4 cups roughly chopped fresh spinach, stirring until wilted, about 2-3 minutes. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Chickpea and Spinach Stew with Cumin take to make?
Total time is about 30 minutes (10 min prep + 20 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 Spinach Stew with Cumin?
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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in One-Pot Chickpea and Spinach Stew with Cumin?
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 Spinach Stew with Cumin 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 Spinach Stew with Cumin 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.
