One-Pot Spanish Chickpea and Spinach Stew

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

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 (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.

Prep: 10 min Cook: 20 min Serves 4 Spanish cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 30 minutes (10 min prep + 20 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 Spanish 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 extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pot Spanish 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 Spanish 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 Spanish Chickpea and Spinach Stew 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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