One-Pot Curried Chickpea and Spinach Stew
A hearty, warming stew featuring tender chickpeas simmered in a fragrant curry sauce with fresh spinach and tomatoes. This indian-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 280 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp cayenne pepper
- 14 oz canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 2 cups vegetable broth
- 4 cups, roughly chopped fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and cook for 5 minutes until soft and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground turmeric, 1 tsp ground cumin, 1 tsp ground coriander, and 1/4 tsp cayenne pepper. Cook for 1 minute until the spices are fragrant.
- Step 3: Add 14 oz canned diced tomatoes, 2 cups drained chickpeas, and 2 cups vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until slightly thickened.
- Step 4: Stir in 4 cups chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3-4 minutes until spinach wilts.
- Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice for brightness. Serve hot with rice or flatbread.
Frequently asked questions
How long does One-Pot Curried Chickpea and Spinach Stew 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 Curried Chickpea and Spinach Stew?
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 Curried Chickpea and Spinach Stew?
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 Curried Chickpea and Spinach Stew 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 Curried Chickpea and Spinach Stew vegan?
Yes — this recipe is tagged vegan, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My vegan friends raved about this stew! The curry depth was perfect without overpowering the spinach.
- ★★★★★
Made it for my family dinner—no one guessed it was vegan. So satisfying with rice!
- ★★★★☆
Loved it! Easy one-pot meal that impressed my non-vegan partner.
