One-Pot Chickpea and Spinach Stew with Smoked Paprika

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and warming stew combining tender chickpeas and fresh spinach in a smoky, spiced tomato base. This mediterranean-inspired vegan (gluten-free) ready in about 35 minutes pairs olive oil, yellow onion, garlic cloves 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 rice, quinoa, or a quick salad. 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.

★ 4.4 (12 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 medium diced yellow onion and sauté for 5 minutes until soft and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 2 tsp smoked paprika, 1 tsp ground cumin, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until fragrant.
  3. Step 3: Pour in 14 oz canned diced tomatoes with juices and 2 cups vegetable broth, stirring to combine. Bring to a simmer and cook for 5 minutes to meld flavors.
  4. Step 4: Add 15 oz drained and rinsed canned chickpeas and simmer uncovered for 10 minutes to thicken the stew.
  5. Step 5: Stir in 4 cups roughly chopped fresh spinach and cook for 2-3 minutes until wilted.
  6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Taste and adjust seasoning before serving warm.

Frequently asked questions

How long does One-Pot Chickpea and Spinach Stew with Smoked Paprika 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 Spinach Stew with Smoked Paprika?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Chickpea and Spinach Stew with Smoked Paprika?

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 Smoked Paprika 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 Smoked Paprika vegan?

Yes — this recipe is tagged vegan, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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