Spiced Chickpea and Spinach Stir Fry
A quick, protein-packed chickpea stir fry with cumin, smoked paprika and fresh spinach, finished with lemon. This mediterranean-inspired vegan ready in about 22 minutes pairs rinsed and chopped fresh spinach, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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
- 4 cups, rinsed and chopped fresh spinach
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp red chili flakes
- 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 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add 3 minced garlic cloves and sauté for 30 seconds until fragrant but not browned.
- Step 2: Stir in 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1/4 teaspoon red chili flakes; cook for 1 minute until the spices release their aroma.
- Step 3: Add 1 can (15 oz) drained and rinsed chickpeas to the skillet, stirring to coat them in the spiced oil. Cook for 5 minutes, stirring occasionally, until chickpeas start to brown slightly.
- Step 4: Add 4 cups chopped fresh spinach and 1/2 teaspoon salt plus 1/4 teaspoon black pepper. Stir-fry for 3-4 minutes until spinach wilts and reduces in volume.
- Step 5: Remove from heat and drizzle 1 tablespoon fresh lemon juice over the stir fry, tossing to combine and brighten the flavors before serving.
Frequently asked questions
How long does Spiced Chickpea and Spinach Stir Fry take to make?
Total time is about 22 minutes (10 min prep + 12 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 Stir Fry?
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 Stir Fry?
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 Stir Fry 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 Stir Fry 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.
