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
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.
Equipment for this recipe
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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.
