One-Pot Garlic Butter Chickpea and Spinach Stew

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

A simple, nourishing stew combining tender chickpeas and fresh spinach in a rich garlic butter sauce, perfect for an easy weekday meal. This mediterranean-inspired vegan ready in about 20 minutes pairs olive oil, unsalted butter, minced 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 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: 5 min Cook: 15 min Serves 4 Mediterranean cuisine 220 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 Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large pot over medium heat until butter melts and starts to foam, about 2 minutes.
  2. Step 2: Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant and softened but not browned.
  3. Step 3: Stir in 2 cups drained, rinsed canned chickpeas and 1 tsp smoked paprika, cooking for 3 minutes to toast the spices and warm the chickpeas.
  4. Step 4: Pour in 1 cup vegetable broth and bring to a simmer, then add 4 cups fresh spinach, stirring until wilted, about 2-3 minutes.
  5. Step 5: Season with 1/2 tsp salt and 1/4 tsp black pepper, then remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.

Frequently asked questions

How long does One-Pot Garlic Butter Chickpea and Spinach Stew take to make?

Total time is about 20 minutes (5 min prep + 15 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 Garlic Butter 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 Garlic Butter 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 Garlic Butter 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.

What goes well with One-Pot Garlic Butter Chickpea and Spinach Stew?

Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes