Spiced Chickpea and Spinach Stew
A warming vegetarian stew made with half the usual amount of chickpeas, simmered in fragrant spices and fresh spinach. This mediterranean-inspired vegetarian ready in about 30 minutes pairs olive oil, small (about 4 oz), diced onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, 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 and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 small (about 4 oz), diced onion
- 3 cloves, minced garlic cloves
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 4 cups, roughly chopped fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 2 wedges lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 small diced onion and sauté for 5 minutes until translucent.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp turmeric powder to the pan. Cook for 1 minute until spices are fragrant.
- Step 3: Stir in 1 can (15 oz) drained chickpeas, 1 cup crushed tomatoes, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 10 minutes until slightly thickened.
- Step 4: Add 4 cups roughly chopped fresh spinach, 1 tsp salt, and 1/2 tsp black pepper. Stir and cook for 2 more minutes until spinach wilts.
- Step 5: Serve stew hot with 2 lemon wedges on the side to squeeze over just before eating.
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 olive oil 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 3 servings. Multiply each ingredient by (your serving target / 3). 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 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.
