Slow-Simmered Chickpea Stew with Tomato and Spinach
A hearty vegetarian stew of chickpeas simmered in a rich tomato sauce with garlic and fresh spinach. This greek-inspired vegetarian (vegetarian) ready in about 40 minutes pairs drained (1 can) canned chickpeas, olive oil, medium, diced 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
Instructions
- 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.
- Step 2: Stir in 1 tsp ground cumin and 1/2 tsp paprika and cook for 1 minute to release their aroma.
- 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.
- 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.
Frequently asked questions
How long does Slow-Simmered Chickpea Stew with Tomato and Spinach take to make?
Total time is about 40 minutes (10 min prep + 30 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-Simmered Chickpea Stew with Tomato and Spinach?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Chickpea Stew with Tomato and Spinach?
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-Simmered Chickpea Stew with Tomato and Spinach 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-Simmered Chickpea Stew with Tomato and Spinach vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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