One-Pot Chickpea Stew with Lemon and Spinach

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

A comforting, nutrient-rich stew made with chickpeas, tomatoes, and fresh spinach, finished with zesty lemon. This Mediterranean-inspired one-pot recipe (vegetarian), ready in about 35 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, 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.

Prep: 10 min Cook: 25 min Serves 2 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat, add 1 diced medium onion, and cook for 5 minutes until softened.
  2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1 can (15 oz) drained chickpeas, 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1/2 cup lemon juice (from 2 lemons), and 1/2 tsp dried oregano. Bring to a simmer and cook for 10 minutes.
  4. Step 4: Stir in 4 cups fresh spinach and cook for 2 minutes until wilted.
  5. Step 5: Season with salt and black pepper to taste, then serve hot.

Frequently asked questions

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

Can I substitute ingredients in One-Pot Chickpea Stew with Lemon and 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 Stew with Lemon and Spinach for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Stew with Lemon and Spinach vegetarian?

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

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