Spiced Chickpea and Spinach Stew
A hearty vegetarian stew with spiced chickpeas and fresh spinach simmered in a tomato base, perfect for a comforting meal. This mediterranean-inspired vegan ready in about 30 minutes pairs canned chickpeas, drained and rinsed, fresh spinach leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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 cup canned chickpeas, drained and rinsed
- 2 cups fresh spinach leaves
- 2 tbsp olive oil
- 1/2 medium onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp smoked paprika
- 1/2 cup canned diced tomatoes
- 1 cup vegetable broth
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 finely chopped onion and sauté for 4 minutes until translucent. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 1 tsp ground cumin, 1/2 tsp ground coriander, and 1/2 tsp smoked paprika, cooking for 30 seconds to release the spices' aroma.
- Step 3: Add 1 cup drained canned chickpeas, 1/2 cup canned diced tomatoes, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 10 minutes until slightly thickened.
- Step 4: Add 2 cups fresh spinach leaves and cook for 2-3 minutes until wilted. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp lemon juice for brightness. Stir well and serve warm with crusty bread or rice.
Frequently asked questions
How long does Spiced Chickpea and Spinach Stew 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 Spiced 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 fresh spinach leaves from drying out.
Can I substitute ingredients in Spiced 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 Spiced Chickpea and Spinach Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Spiced Chickpea and Spinach Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
