Chickpea and Spinach Stew

Name: Chickpea and Spinach Stew
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 cans Chickpeas (15 oz each, drained and rinsed); 6 oz Baby spinach (about 6 cups); 4 tbsp Extra virgin olive oil; 1 medium Yellow onion (diced); 5 cloves Garlic (sliced); 2 cups Vegetable broth; 3 tbsp Lemon juice; 1 tsp Lemon zest; 1 tsp Ground cumin; 0.5 tsp Smoked paprika; 1 tsp Salt; 0.5 tsp Black pepper; 4 slices Crusty bread (for serving)

Tender chickpeas in a lemon-garlic broth with wilted spinach. A 30-minute weeknight dinner packed with protein and fiber.

vegetarian vegan gluten free dairy free

More Recipes

Prep 10 min

Cook 25 min

Total 35 min

Servings 4

Difficulty Easy

Ingredients

Instructions

Heat olive oil in a large skillet or shallow pot over medium heat. Add onion and cook 5-6 minutes until softened.
Add sliced garlic, cumin, and smoked paprika. Cook 1 minute until fragrant.
Add chickpeas, vegetable broth, salt, and pepper. Bring to a simmer.
Cook 10-12 minutes, mashing some chickpeas against the side of the pot to thicken the broth.

Tip: Mashing a few chickpeas creates a creamy texture without any cream.
Add spinach in handfuls, stirring until each batch wilts before adding more.
Remove from heat. Stir in lemon juice and zest.
Taste and adjust seasoning. Serve in shallow bowls with crusty bread for dipping.

Storage & Meal Prep

Keeps for up to 4 days in the refrigerator and freezes well for up to 3 months. The flavors deepen overnight. Reheat on the stovetop with a splash of broth. Add fresh lemon juice after reheating to brighten the flavor.

Variations

Chickpea Spinach Stew with Eggs: Create wells in the stew and crack eggs into them. Cover and cook 5-7 minutes for a shakshuka-style variation.
Chickpea Spinach Stew with Coconut: Replace the broth with coconut milk for a creamier, richer stew with North African influences.
Chickpea Stew with Kale: Swap spinach for chopped kale—it holds up better and adds more texture. Add it a few minutes earlier since kale takes longer to wilt.

FAQ

Is chickpea and spinach stew healthy?

Very healthy—chickpeas provide plant protein and fiber, spinach supplies iron and vitamins K and A, and olive oil adds heart-healthy fats. The lemon juice enhances iron absorption from both the chickpeas and spinach.

Can you use dried chickpeas instead of canned?

Yes—soak dried chickpeas overnight, then boil for 1-1.5 hours until tender before using in this recipe. One cup of dried chickpeas yields about 2.5 cups cooked, equivalent to roughly one 15 oz can.

What to serve with chickpea stew?

Crusty bread is essential for soaking up the lemon-garlic broth. You can also serve it over rice, bulgur, or couscous. A dollop of yogurt on top adds creaminess.

The Story Behind This Dish

This is what I make when I want dinner in 30 minutes that’s actually nutritious.

Canned chickpeas, fresh spinach, a generous amount of garlic, and enough lemon to make everything bright. It’s the kind of simple, ingredient-forward cooking that defines Mediterranean home kitchens.