Slow-Cooked Chickpea and Spinach Stew with Smoked Paprika

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A hearty vegan stew simmered with tender chickpeas, fresh spinach, and smoky paprika for a nutritious Greek-inspired comfort meal. This Greek-inspired vegan recipe, ready in about 375 minutes, pairs dried chickpeas, extra virgin olive oil, 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

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Instructions

1. 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.
2. Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours until chickpeas are tender.
3. 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.
4. 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.