One-Pot Chickpea and Tomato Stew with Spinach

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

A hearty, nourishing stew combining tender chickpeas with fresh spinach and rich tomatoes, perfect for a wholesome vegetarian meal. This mediterranean-inspired vegetarian (gluten free) ready in about 35 minutes pairs canned chickpeas, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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.

★ 4.6 (15 ratings) Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and fragrant.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika, cooking for 1 minute until the spices bloom and smell aromatic.
  3. Step 3: Pour in 14 oz canned diced tomatoes with their juice and 1 1/2 cups vegetable broth; bring the mixture to a simmer.
  4. Step 4: Add 2 cups drained and rinsed canned chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 10 minutes until the stew thickens slightly.
  5. Step 5: Fold in 4 cups roughly chopped fresh spinach and cook for 3 more minutes until the spinach wilts and brightens.
  6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice to brighten the flavors before serving.

Frequently asked questions

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

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 canned chickpeas from drying out.

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

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 Tomato Stew with Spinach 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 Tomato Stew with Spinach 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.

What others are saying

Related recipes