Slow-Simmered Chickpea Stew with Tomato and Spinach

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty vegetarian stew of chickpeas simmered in a rich tomato sauce with garlic and fresh spinach. This Greek-inspired vegetarian recipe, ready in about 40 minutes, pairs canned chickpeas, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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 cups drained (1 can) canned chickpeas
• 3 tbsp olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 1 can (14.5 oz) canned diced tomatoes
• 4 cups fresh spinach
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 5 minutes until softened and fragrant.
2. Step 2: Stir in 1 tsp ground cumin and 1/2 tsp paprika and cook for 1 minute to release their aroma.
3. Step 3: Add 2 cups drained canned chickpeas, 1 can (14.5 oz) diced tomatoes with their juice, 1 cup water, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer, cover, and cook gently for 20 minutes.
4. Step 4: Add 4 cups fresh spinach leaves and cook for another 5 minutes until spinach wilts and the stew thickens slightly. Adjust seasoning to taste and serve warm.