One-Pot Tomato Chickpea Stew with Spinach

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A hearty vegetarian stew combining tender chickpeas, fresh spinach, and vibrant tomatoes simmered with aromatic spices for a comforting meal. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 35 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 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 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

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 and fragrant.
2. 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.
3. 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.
4. 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.