One-Pot Chickpea and Spinach Stew with Toasted Cumin

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

A warming Mediterranean-inspired stew featuring tender chickpeas simmered with fresh spinach and aromatic toasted cumin seeds. This mediterranean-inspired vegan (mediterranean) ready in about 30 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 280 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.

★ 4.1 (8 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 280 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. Add 1 tsp cumin seeds and toast them for 1 minute until fragrant and slightly crackling.
  2. Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves, sauté for 5 minutes until the onion is translucent and edges start to caramelize.
  3. Step 3: Stir in 1/2 tsp ground coriander and 1/4 tsp ground turmeric, cooking for 30 seconds to bloom the spices.
  4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 1 cup vegetable broth, bring to a simmer for 5 minutes to reduce slightly.
  5. Step 5: Add 2 cups cooked chickpeas and 5 cups fresh spinach, stirring until the spinach is wilted, about 3 minutes.
  6. Step 6: Season with 1 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp fresh lemon juice stirred through. Serve hot.

Frequently asked questions

How long does One-Pot Chickpea and Spinach Stew with Toasted 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 Toasted 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 olive oil from drying out.

Can I substitute ingredients in One-Pot Chickpea and Spinach Stew with Toasted 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 Toasted 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 Toasted Cumin vegan?

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

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