Spiced Bean and Spinach Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Hearty kidney and chickpeas simmered with tomatoes, ginger, and spices, finished with a handful of fresh spinach for a nutrient-packed meal. This general-inspired one pot ready in about 35 minutes pairs medium, diced onion, minced garlic, medium, diced tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Prep: 15 min Cook: 20 min Serves 4 310 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, and cook for 3 minutes until onion is translucent and fragrant.
  2. Step 2: Stir in 2 diced medium tomatoes, 1 teaspoon cumin, 1 teaspoon coriander, and 1/2 teaspoon turmeric. Cook for 2 minutes, stirring constantly to prevent burning.
  3. Step 3: Add 425g drained kidney beans, 425g drained chickpeas, 500ml vegetable broth, and 1 teaspoon salt. Bring to a gentle simmer, cover, and cook for 15 minutes.
  4. Step 4: Stir in 2 cups fresh spinach and cook for 3 minutes until wilted. Season with 1/2 teaspoon black pepper.

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Frequently asked questions

How long does Spiced Bean and Spinach Stew take to make?

Total time is about 35 minutes (15 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 Spiced Bean 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 medium, diced onion from drying out.

Can I substitute ingredients in Spiced Bean 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 Spiced Bean 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.

What goes well with Spiced Bean and Spinach Stew?

General one pot 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.

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