One-Pot Chickpea and Spinach Stew with Garlic and Cumin

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A hearty and easy-to-make stew featuring tender chickpeas and fresh spinach simmered in a fragrant garlic-cumin broth. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 30 minutes, pairs olive oil, garlic cloves, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 medium, diced onion
• 2 cups, drained and rinsed canned chickpeas
• 3 cups vegetable broth
• 4 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 4 minced garlic cloves and 1 tsp ground cumin, sautéing for 1 minute until fragrant but not browned.
2. Step 2: Add 1 medium diced onion to the pot and cook for 5 minutes until translucent and soft.
3. Step 3: Stir in 2 cups drained and rinsed canned chickpeas and 3 cups vegetable broth, bringing the mixture to a gentle simmer.
4. Step 4: Simmer uncovered for 10 minutes to allow flavors to meld and the broth to reduce slightly.
5. Step 5: Add 4 cups roughly chopped fresh spinach, stirring until wilted, about 2 minutes.
6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and finish by stirring in 1 tbsp fresh lemon juice for brightness. Serve warm.