Saffron-Infused Chickpea and Spinach Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming, aromatic vegetarian stew combining tender chickpeas and fresh spinach with fragrant saffron and warming spices. This middle eastern-inspired vegan (vegan) ready in about 35 minutes pairs roughly chopped fresh spinach leaves, medium, diced 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.

Prep: 10 min Cook: 25 min Serves 4 Middle Eastern cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 4 minced garlic cloves, sautéing for 5-6 minutes until softened and translucent.
  2. Step 2: Stir in 1 tsp ground cumin and 1 tsp ground coriander, cooking for 1 minute until fragrant. Add 2 cans drained chickpeas and 2 cups vegetable broth, then pour in 1/4 tsp saffron threads soaked in 2 tbsp warm water with the liquid.
  3. Step 3: Bring the mixture to a gentle simmer and cook uncovered for 10 minutes until slightly thickened.
  4. Step 4: Add 6 cups roughly chopped fresh spinach leaves, 1 tsp salt, and 1/2 tsp black pepper. Stir and cook for 3-4 minutes until spinach is wilted and tender.
  5. Step 5: Remove from heat and stir in 1 tbsp freshly squeezed lemon juice before serving warm with crusty bread or rice.

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Frequently asked questions

How long does Saffron-Infused Chickpea and Spinach Stew 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 Saffron-Infused 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 medium, diced onion from drying out.

Can I substitute ingredients in Saffron-Infused 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 Saffron-Infused 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 Saffron-Infused Chickpea and Spinach Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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