One-Pot Tomato and Chickpea Stew with Spinach

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A hearty vegetarian stew combining tender chickpeas, fresh spinach, and a rich tomato base simmered to perfection in one pot. This Mediterranean-inspired one-pot recipe (vegetarian, 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 220 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
• 14 oz canned diced tomatoes
• 1 can (15 oz), drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 4 cups, roughly chopped fresh spinach
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with their juices, 1 can (15 oz) drained and rinsed chickpeas, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes until the sauce thickens slightly.
4. Step 4: Stir in 4 cups roughly chopped fresh spinach and cook for 3 more minutes until the spinach wilts.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Serve warm.