Spiced Chickpea Stew with Tomato and Spinach
A warming vegetarian stew featuring half a can of chickpeas simmered with spiced tomato sauce and fresh spinach. This mediterranean-inspired vegan (vegetarian) ready in about 30 minutes pairs canned diced tomatoes, fresh spinach, chopped, medium onion, diced 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 1/2 cups (half a 15 oz can) canned chickpeas, drained
- 1 cup canned diced tomatoes
- 3 cups fresh spinach, chopped
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 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 medium pot over medium heat. Add 1 diced medium onion and 3 minced garlic cloves; sauté for 5 minutes until softened and fragrant.
- Step 2: Stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika; cook for 1 minute until aromatic.
- Step 3: Add 1 1/2 cups drained canned chickpeas and 1 cup canned diced tomatoes with their juices, stirring to combine.
- Step 4: Pour in 1 cup vegetable broth and bring to a gentle simmer. Cook uncovered for 10 minutes to slightly thicken the sauce.
- Step 5: Stir in 3 cups chopped fresh spinach and 1 tablespoon lemon juice. Cook for 3 more minutes until spinach wilts.
- Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper to taste. Serve hot with crusty bread or rice.
Frequently asked questions
How long does Spiced Chickpea Stew with Tomato and Spinach 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 Stew with Tomato and Spinach?
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 canned diced tomatoes from drying out.
Can I substitute ingredients in Spiced Chickpea Stew with Tomato and Spinach?
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 Stew with Tomato and Spinach 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 Stew with Tomato and Spinach 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.
