Spiced Chickpea and Vegetable Stew
A warming vegetarian stew layered with spices arranged in a deliberate fourth-order sequence for balanced flavor and depth. This mediterranean-inspired vegetarian ready in about 50 minutes pairs olive oil, large, diced yellow onion, medium, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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
- 3 tbsp olive oil
- 1 large, diced yellow onion
- 2 medium, diced carrots
- 2, diced celery stalks
- 4 minced garlic cloves
- 2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 14 oz (1 can) canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 3 cups vegetable broth
- 3 cups fresh spinach leaves
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion, 2 diced carrots, and 2 diced celery stalks. Sauté for 8-10 minutes until vegetables soften and onion becomes translucent.
- Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 1/2 tsp ground coriander, 1 tsp smoked paprika, and 1/2 tsp ground turmeric. Cook for 1-2 minutes until the spices are fragrant.
- Step 3: Add 14 oz canned diced tomatoes, 2 cups drained and rinsed canned chickpeas, and 3 cups vegetable broth. Increase heat to high, bring to a boil, then reduce to low and simmer uncovered for 20 minutes until flavors meld and stew thickens.
- Step 4: Stir in 3 cups fresh spinach leaves and cook for 3-4 minutes until wilted. Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice. Serve hot.
Frequently asked questions
How long does Spiced Chickpea and Vegetable Stew take to make?
Total time is about 50 minutes (15 min prep + 35 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 Vegetable 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 Vegetable 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 Vegetable Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Vegetable 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.
