One-Pot Tomato Chickpea Stew with Spinach
A hearty vegetarian stew combining tender chickpeas, fresh spinach, and vibrant tomatoes simmered with aromatic spices for a comforting meal. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 35 minutes pairs extra virgin olive oil, medium, diced yellow onion, minced 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
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 14 oz (1 can) canned diced tomatoes
- 15 oz (1 can), drained and rinsed canned chickpeas
- 2 cups vegetable broth
- 4 cups fresh baby spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, freshly squeezed lemon juice
Instructions
- 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 and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until spices release their aroma.
- Step 3: Add 14 oz canned diced tomatoes with their juice, 15 oz drained and rinsed canned chickpeas, and 2 cups vegetable broth. Bring to a gentle boil, then reduce heat to low and simmer uncovered for 15 minutes to thicken.
- Step 4: Stir in 4 cups fresh baby spinach and cook for 3 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and finish with 1 tbsp freshly squeezed lemon juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Tomato Chickpea Stew with Spinach take to make?
Total time is about 35 minutes (10 min prep + 25 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 Tomato Chickpea Stew with Spinach?
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 Tomato Chickpea Stew with Spinach?
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 Tomato Chickpea Stew with Spinach 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 Tomato Chickpea Stew with Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
