Pan-Roasted Mediterranean Chickpea and Spinach Stew
A hearty vegetarian stew combining tender chickpeas, fresh spinach, and sun-dried tomatoes simmered in a fragrant blend of garlic and herbs. This mediterranean-inspired vegan (vegetarian) ready in about 25 minutes pairs drained and rinsed canned chickpeas, packed fresh spinach, chopped sun-dried tomatoes 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.
Ingredients
- 2 cups drained and rinsed canned chickpeas
- 4 cups packed fresh spinach
- 1/2 cup chopped sun-dried tomatoes
- 4 minced garlic cloves
- 3 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp lemon juice
Instructions
- Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 4 minced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
- Step 2: Add 2 cups drained and rinsed canned chickpeas and 1/2 cup chopped sun-dried tomatoes to the skillet, stirring to combine and cook for 3 minutes.
- Step 3: Pour in 1 cup vegetable broth, then sprinkle 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Simmer uncovered for 8 minutes until liquid reduces slightly.
- Step 4: Add 4 cups packed fresh spinach and stir until wilted, about 2 minutes.
- Step 5: Remove from heat and stir in 1 tbsp lemon juice for brightness. Serve warm with crusty bread or over rice.
Frequently asked questions
How long does Pan-Roasted Mediterranean Chickpea and Spinach Stew take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pan-Roasted Mediterranean 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 packed fresh spinach from drying out.
Can I substitute ingredients in Pan-Roasted Mediterranean 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 Pan-Roasted Mediterranean 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 Pan-Roasted Mediterranean 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.
