Stovetop Lemon-Garlic Chickpea Stew with Spinach
A hearty vegetarian stew blending tender chickpeas with bright lemon and garlic flavors, enriched by fresh spinach. This mediterranean-inspired vegan (vegetarian, gluten-free) ready in about 30 minutes pairs olive oil, minced garlic, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 tbsp olive oil
- 4 cloves minced garlic
- 1 medium (about 1 cup) yellow onion, diced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 cups (1 can) canned chickpeas, drained and rinsed
- 2 cups vegetable broth
- 2 tbsp fresh lemon juice
- 3 cups baby spinach leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat until shimmering, about 1 minute.
- Step 2: Add 1 cup diced yellow onion and 4 cloves minced garlic, sautéing for 5 minutes until onions are translucent and garlic is fragrant.
- Step 3: Stir in 1 tsp ground cumin and 1/2 tsp ground coriander, cooking for 1 minute until spices are aromatic.
- Step 4: Add 2 cups drained and rinsed canned chickpeas and 2 cups vegetable broth, bringing the mixture to a gentle simmer.
- Step 5: Simmer uncovered for 10 minutes to allow flavors to meld and liquid to reduce slightly.
- Step 6: Stir in 3 cups baby spinach leaves and 2 tbsp fresh lemon juice, cooking for 2 more minutes until spinach wilts.
- Step 7: Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust seasonings before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Stovetop Lemon-Garlic Chickpea Stew with 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 Stovetop Lemon-Garlic Chickpea Stew with 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 olive oil from drying out.
Can I substitute ingredients in Stovetop Lemon-Garlic Chickpea Stew with 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 Stovetop Lemon-Garlic Chickpea Stew with Spinach 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 Lemon-Garlic Chickpea Stew with Spinach vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
