Updated on December 30, 2025
Cozy, smoky, and pantry-friendly, this 30-minute chickpea and spinach stew brings big flavor with minimal effort. Sweet smoked paprika, cumin, garlic, and crushed tomatoes create a gently thick, aromatic base, while tender chickpeas add plant protein and fiber. Finish with lemon and parsley for brightness and serve with crusty bread or over couscous. It’s budget-friendly, weeknight fast, and naturally vegan, perfect for meal prep and satisfying, nourishing dinners.
Smoky Chickpea & Spinach Stew (30-Minute, Vegan)
Ingredients
- 2 tbsp olive oil
- 1 medium medium onion, diced yellow or white
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp smoked paprika (sweet)
- ¼ tsp chili flakes (optional)
- 2 cans (15 oz/425 g each) chickpeas, drained & rinsed
- 1 can (14.5 oz/410 g) crushed tomatoes 400 g OK
- 1 ¼ cups (300 ml) vegetable broth low-sodium
- 2 cups (60 g) baby spinach, packed
- ½ tsp kosher salt plus more to taste
- 1 tbsp lemon juice fresh
- 2 tbsp chopped parsley (or cilantro)
- Black pepper to taste
- Toasted pine nuts or olive oil optional garnish
Equipment
- 1 Dutch oven or deep skillet with lid, 24–26 cm preferred
- 1 Wooden spoon
- 1 Can strainer for rinsing chickpeas
- 1 Measuring cups & spoons
Instructions
- Warm olive oil over medium heat in a Dutch oven. Sauté onion with a pinch of salt 4–5 minutes until translucent.2 tbsp olive oil, 1 medium medium onion, diced
- Add garlic, cumin, smoked paprika, and chili flakes; stir 30 seconds until fragrant.3 cloves garlic, minced, 1 tsp ground cumin, 1 tsp smoked paprika (sweet), ¼ tsp chili flakes (optional)
- Stir in chickpeas, crushed tomatoes, and vegetable broth. Bring to a simmer and cook 10–12 minutes to thicken slightly.2 cans (15 oz/425 g each) chickpeas, drained & rinsed, 1 can (14.5 oz/410 g) crushed tomatoes, 1 ¼ cups (300 ml) vegetable broth
- Fold in spinach to wilt (1–2 minutes). Season with salt and black pepper.2 cups (60 g) baby spinach, packed, ½ tsp kosher salt, Black pepper to taste
- Finish with lemon juice and parsley. Taste and adjust seasoning. Serve hot with crusty bread; garnish with toasted pine nuts or a swirl of olive oil if desired.1 tbsp lemon juice, 2 tbsp chopped parsley (or cilantro), Toasted pine nuts or olive oil
Nutrition per serving (estimated)
Notes
- Thicker texture: lightly mash 1/2 cup chickpeas in the pot and simmer 2 minutes.
- Heat control: skip chili flakes for mild; smoked paprika alone adds depth.
- Gluten-free: naturally GF when using certified GF vegetable broth.
- Make-ahead: keeps 3 days chilled; reheat gently with a splash of broth.
Private Notes
Tried this recipe?
Let us know how it was!FAQ: Smoky Chickpea & Spinach Stew
Is smoked paprika vegan?
Yes, smoked paprika is simply dried, smoked peppers ground into a spice, and is naturally vegan. Occasionally, blends may include anti-caking agents or be processed on shared equipment; if you’re strict, choose a certified-vegan brand and check the label.
Can I freeze this stew?
Absolutely. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of broth. Spinach may soften and darken, stir in a handful of fresh spinach at reheat for a brighter look.
If you enjoy hearty vegan bowls like this, try our Creamy Lemon Broccoli Orzo for a brighter one-pot pasta, or One-Pot Creamy Tomato Basil Pasta (Vegan) when you’re craving a tomato-based dish with the same cozy feel.
If you’re looking for cozy meals that still feel balanced, explore our healthy comfort food ideas guide for simple, satisfying ideas you can enjoy any day of the week.
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