Slow-Simmered Spanish Chickpea and Spinach Stew
A hearty vegetarian stew with tender chickpeas, fresh spinach, and smoky paprika, slowly simmered to meld deep Spanish-inspired flavors. This spanish-inspired vegetarian (vegetarian) ready in about 50 minutes pairs olive oil, large, diced yellow onion, medium, diced carrot 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.
Ingredients
- 2 tbsp olive oil
- 1 large, diced yellow onion
- 1 medium, diced carrot
- 4, minced garlic cloves
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 14 oz (1 can) canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 5 cups, roughly chopped fresh spinach
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and 1 diced medium carrot, sautéing for 7-8 minutes until softened and translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tbsp smoked paprika, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes with their juices, 2 cups drained canned chickpeas, and 3 cups vegetable broth. Stir well and bring to a gentle simmer.
- Step 4: Reduce heat to low and simmer uncovered for 25 minutes, allowing flavors to meld and stew to thicken slightly.
- Step 5: Stir in 5 cups roughly chopped fresh spinach and cook for another 3-4 minutes until spinach wilts.
- Step 6: Finish with 2 tbsp fresh lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste and serve warm with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Spanish Chickpea and Spinach Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 Spanish 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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Spanish 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 Slow-Simmered Spanish 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 Slow-Simmered Spanish Chickpea and Spinach Stew 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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