One-Pot Lemon-Garlic Chickpea and Spinach Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

A vibrant, protein-packed stew simmered with tomatoes, chickpeas, and fresh spinach, finished with a bright lemon-garlic finish. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 40 minutes pairs olive oil, finely diced yellow onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 tbsp olive oil
• 1 finely diced yellow onion
• 3 cloves minced garlic
• 14 oz canned diced tomatoes
• 15 oz rinsed canned chickpeas
• 1 cup low-sodium vegetable broth
• 4 cups packed fresh spinach
• 1 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely diced yellow onion and cook for 5 minutes until translucent, stirring occasionally.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Stir in 14 oz canned diced tomatoes (with juices), 15 oz rinsed canned chickpeas, 1 cup low-sodium vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle simmer and cook for 15 minutes.
4. Step 4: Add 4 cups packed fresh spinach and stir until wilted, about 2 minutes. Remove from heat and stir in 1 tbsp lemon juice. Taste and adjust salt if needed.