Stovetop Garlicky Chickpea and Spinach Stew
A hearty vegetarian stew combining tender chickpeas, fresh spinach, and bold garlic flavors, perfect for a comforting meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 30 minutes pairs drained and rinsed canned chickpeas, roughly chopped fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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
- 2 cups, drained and rinsed canned chickpeas
- 4 cups, roughly chopped fresh spinach
- 3 tbsp olive oil
- 5 cloves, minced garlic cloves
- 1 medium, finely diced onion
- 1 cup crushed tomatoes
- 1 cup vegetable broth
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp, freshly squeezed 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 skillet over medium heat. Add 1 medium finely diced onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Add 5 minced garlic cloves to the skillet and cook for 1 minute until aromatic, stirring frequently to prevent burning.
- Step 3: Stir in 1 tsp smoked paprika and 1/2 tsp ground cumin, cooking for 30 seconds to toast the spices.
- Step 4: Add 2 cups drained and rinsed canned chickpeas and 1 cup crushed tomatoes, stirring to combine. Pour in 1 cup vegetable broth and bring to a simmer.
- Step 5: Reduce heat to low and simmer uncovered for 10 minutes until the sauce thickens and flavors meld.
- Step 6: Add 4 cups roughly chopped fresh spinach and cook, stirring frequently, for 3-4 minutes until the spinach wilts and becomes tender.
- Step 7: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp freshly squeezed lemon juice. Stir well and serve warm.
Frequently asked questions
How long does Stovetop Garlicky 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 Stovetop Garlicky 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 roughly chopped fresh spinach from drying out.
Can I substitute ingredients in Stovetop Garlicky 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 Stovetop Garlicky Chickpea and Spinach Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Stovetop Garlicky 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.
