Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika
A hearty vegan stew simmered with tender chickpeas, fresh spinach, and smoky paprika for a nutritious Greek-inspired comfort meal. This greek-inspired vegan (vegan) ready in about 375 minutes pairs soaked overnight dried chickpeas, extra virgin olive oil, medium, diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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
- 1 cup, soaked overnight dried chickpeas
- 2 tbsp extra virgin olive oil
- 1 medium, diced onion
- 1 large, diced carrot
- 3, minced garlic cloves
- 1 tbsp smoked paprika
- 1 cup canned diced tomatoes
- 4 cups vegetable broth
- 4 cups fresh spinach leaves
- 1 tbsp lemon juice
- to taste salt
- to taste black pepper
Instructions
- Step 1: Drain 1 cup soaked dried chickpeas and transfer to a slow cooker. Add 4 cups vegetable broth, 1 medium diced onion, 1 large diced carrot, 3 minced garlic cloves, 1 tbsp smoked paprika, and 1 cup canned diced tomatoes.
- Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chickpeas are tender.
- Step 3: About 15 minutes before serving, stir in 4 cups fresh spinach leaves and 2 tbsp extra virgin olive oil. Cook uncovered until the spinach wilts.
- Step 4: Stir in 1 tbsp fresh lemon juice, then season the stew with salt and black pepper to taste. Serve warm with crusty bread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika take to make?
Total time is about 375 minutes (15 min prep + 360 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 Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika?
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 Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika?
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 Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika 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 Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika 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.
