Popular-Spiced Chickpea Stew with Tomatoes and Spinach

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

Hearty chickpeas simmered in a fragrant tomato base with warm spices and fresh spinach, creating a comforting, healthy stew. This mediterranean-inspired vegan (gluten free) ready in about 35 minutes pairs 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 olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 14 oz (1 can) canned diced tomatoes
• 2 cups (drained and rinsed) canned chickpeas
• 2 cups vegetable broth
• 3 cups, roughly chopped fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped (optional) fresh cilantro

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp ground coriander. Cook for 1 minute until the spices are fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with their juices, 2 cups drained and rinsed canned chickpeas, and 2 cups vegetable broth. Stir to combine and bring to a simmer.
4. Step 4: Reduce heat to low and simmer uncovered for 15 minutes until the stew thickens slightly.
5. Step 5: Stir in 3 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Cook for 3 minutes until the spinach wilts.
6. Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh cilantro if using. Serve warm.