One-Pot Spanish Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty, comforting stew of chickpeas, fresh spinach, and smoky paprika simmered together in a single pot for an easy Mediterranean meal. This Spanish-inspired vegetarian recipe (mediterranean), ready in about 30 minutes, pairs extra virgin 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 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 extra virgin olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 5 cups fresh baby spinach
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tbsp lemon juice
• 1/4 cup, chopped fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves, 2 tsp smoked paprika, and 1 tsp ground cumin. Stir and cook for 1 minute until fragrant.
3. Step 3: Add 2 cans drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes with juices, and 2 cups vegetable broth. Stir well, bring to a simmer, and cook uncovered for 10 minutes to meld flavors.
4. Step 4: Stir in 5 cups fresh baby spinach, 1 1/2 tsp salt, and 3/4 tsp black pepper. Cook for another 3 minutes until spinach wilts.
5. Step 5: Remove from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Serve hot with crusty bread or over rice if desired.