A hearty and flavorful Chickpea and Spinach Stew that is perfect for a cozy meal.
Chickpea and spinach stew is one of those dishes that feels as good as it tastes. It’s cozy, nourishing, and packed with flavor, proof that healthy meals can still be deeply satisfying. Whether you’re cooking for a busy weeknight or looking to make something warm and wholesome, this stew is a reliable go-to.
At the heart of this dish are two humble ingredients: chickpeas and spinach. Chickpeas bring a hearty texture and a mild, nutty flavor that soaks up spices beautifully. They also pack in plenty of plant-based protein and fiber, making this stew filling without feeling heavy. Spinach adds a pop of color and freshness, wilting perfectly into the mix and balancing the richness of the stew.
The flavor base usually starts with onions, garlic, and a good drizzle of olive oil—simple, classic, and deeply aromatic. Add in some diced tomatoes or a spoonful of tomato paste for depth, then layer in spices like cumin, paprika, turmeric, or even a hint of cinnamon for warmth. The result is a broth that’s both comforting and complex, without being overly fussy.
This stew is versatile, too. You can simmer it slowly for deeper flavor or make a quick version in under 30 minutes. Want to bulk it up even more? Add potatoes, carrots, or cooked grains like quinoa or farro. It also pairs beautifully with warm bread or rice for soaking up all that delicious broth.
Chickpea and spinach stew is a great example of how plant-based cooking doesn’t have to be bland or boring. It’s satisfying, deeply flavorful, and full of ingredients you probably already have in your kitchen. Plus, it gets even better the next day, making it perfect for meal prep.
Ingredients
- 2 cups chickpeas cooked or canned, drained and rinsed
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 tsp cumin ground
- 1 tsp paprika smoked, or regular
- 4 cups spinach fresh, chopped
- 1 cup vegetable broth
- 1 cup Tomatoes diced, canned or fresh
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, and sauté until soft and translucent.
- Stir in cumin and paprika, cooking for 1 minute until fragrant.
- Add the chickpeas, spinach, vegetable broth, and diced tomatoes to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes.
- Season with salt and black pepper to taste. Serve hot.
Nutrition
Good idea but my chickpeas were a bit mushy even though I rinsed them. Next time I’ll simmer less—otherwise it was still pretty tasty.
I followed the recipe mostly, but I forgot to drain the chickpeas fully and it got salty fast. Still edible, just needed more broth/less salt next time.
I think you did the right thing saying ‘still edible.’ I always forget tiny steps too 😅 If it got salty, maybe just add more tomatoes or spinach to balance, not only broth.
Ahh that makes sense—undrained chickpeas can hold extra liquid/sodium, so it can tip salty quickly. Next time try rinsing/draining longer (or add more broth near the end).
It was good, but I think it needs meat. Chickpeas just don’t fill me up enough.
You could add some sausage or chicken if you want it heartier! Just a thought.
Uhm… where’s the meat? Not a real meal without it if you ask me. Who eats stew without protein?
Too much spinach. 4 cups? That’s a lot for anyone. I’d go with 2 cups next time.
Absolutely delicious! I’ve made this stew twice now, and it’s a hit with my family. Thanks for sharing!
I’m glad to hear that! This stew is so easy and tasty!
Pretty good, but I think it needs a little more liquid or simmer time. Mine got thick and the tomatoes felt a bit sharp, so next time I’ll add extra broth and maybe a pinch of sugar.
Hmm I didn’t have that issue, but I do add sugar sometimes—like a tiny pinch—if the tomatoes taste sharp. More liquid also helps if it thickens fast.
Totally agree—20-25 min might not be enough if your tomatoes are more acidic. I usually simmer longer and add a splash more broth at the end so it’s not paste-y.
I tried this recipe but it was a bit bland. I added some chili flakes and it turned out better.
Not enough ingredients for my taste. Would be better with carrots and celery. Just sayin’.
Really good, but I think it needs a little more salt than “to taste” suggests. Also I simmered mine closer to 30 minutes and it got thicker and richer.