Smoky Tomato and Chickpea Stew with Spinach
A hearty, plant-based stew simmered with fire-roasted tomatoes, chickpeas, and fresh spinach for a deeply savory meal. This mediterranean-inspired vegetarian ready in about 30 minutes pairs (15 oz), drained chickpeas, (14 oz) fire-roasted tomatoes, medium, diced onion 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
- 1 can (15 oz), drained chickpeas
- 1 can (14 oz) fire-roasted tomatoes
- 1 medium, diced onion
- 3 cloves, minced garlic
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 2 cups chicken stock
- 4 oz, packed fresh spinach
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat; add 1 diced medium onion and cook for 5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, and 1/2 tsp dried oregano; cook for 1 minute until fragrant.
- Step 3: Add 1 can drained chickpeas, 1 can fire-roasted tomatoes (with juice), and 2 cups chicken stock; bring to a gentle simmer and cook for 15 minutes.
- Step 4: Stir in 4 oz packed fresh spinach and cook for 2 minutes until wilted; season with 1/2 tsp salt.
- Step 5: Serve hot with crusty bread for dipping.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tomato and Chickpea Stew with Spinach take to make?
Total time is about 30 minutes (10 min prep + 20 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 Smoky Tomato and Chickpea Stew with 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 (15 oz), drained chickpeas from drying out.
Can I substitute ingredients in Smoky Tomato and Chickpea Stew with 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 Smoky Tomato and Chickpea Stew with 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.
What goes well with Smoky Tomato and Chickpea Stew with Spinach?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Very good for a 20-minute recipe. Would bump up the spice level though.
