Easy Spinach Stew (One-Pot, 20 Minutes)

What makes this one-pot dinner special?

Since we started this blog, Louise and I have cooked over 50 chickpea recipes, many of them on repeat—but this spinach stew stands out as one of the easiest, healthiest one-pot dinners we’ve ever made.

Inspired by the bold, comforting flavors of Eastern Mediterranean cooking, this dish is built on simple pantry staples like chickpeas, garlic, onion, and cumin, simmered in a lemony vegetable broth with tender spinach. 🌿

You’ll love this recipe because it’s quick and nourishing, perfect for an easy weeknight dinner or a satisfying heart-healthy meal. In just 20 minutes, you can have a cozy pot of stew on the table that’s naturally vegan, gluten-free, and loaded with plant-based protein and fiber. 🍲

Even better? It’s a perfect spinach stew for meal prep—the flavors get even richer the next day, making it a great option for lunch or dinner throughout the week. Serve it with basmati rice, warm pita bread, or a drizzle of tahini yogurt for a complete, delicious meal. This is the kind of recipe we keep coming back to—and we think you will too. 💚

Ingredients

Find complete ingredient list, quantities, and substitutions in the recipe box at the bottom of the page.

Olive oil: Extra virgin or regular olive oil works well to sauté the base. You can also use avocado oil or another neutral oil.
Onion: Yellow or white, roughly chopped. Adds depth and sweetness. Sub with shallots or leeks for a slightly different flavor.
Garlic: Fresh garlic is key here. Grate, mince, or crush it. Garlic powder works in a pinch but won’t deliver the same richness.
Ground cumin + coriander: These earthy spices pair beautifully with chickpeas and spinach. Sub with a pinch of curry powder or ras el hanout for a warm twist.
Chickpeas: Canned for convenience or cooked from dry if you plan ahead. White beans or lentils also make great alternatives in this high fiber dinner.
Spinach: Fresh or frozen both work. Sub with kale or Swiss chard if needed. Great base for any vegetarian comfort food.
Tomato paste: Adds umami and depth. Crushed tomatoes or even sun-dried tomato pesto can be used as substitutes.
Paprika: Smoked or sweet—either adds warmth. Sub with Aleppo pepper or chili flakes for a little heat.
Vegetable broth: Use a low-sodium version if preferred. Water with a bouillon cube also works in a pinch.
Lemon juice: A squeeze at the end lifts and brightens the whole dish. Red wine vinegar or apple cider vinegar can do the trick too.
(Optional) Toasted pine nuts: Add a nutty crunch. Try chopped walnuts, almonds, or sunflower seeds for a budget-friendly spinach recipe.

How to make One-pot Spinach Stew

How to make spinach stew with chickpeas in four steps in one pot.

Step 1: Sauté the Onion and Spices

Heat some olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until soft and slightly golden. Stir in the garlic, cumin, and coriander. Cook for 1 more minute, just until everything smells fragrant.

Step 2: Add Chickpeas, Broth, and Spinach

Pour in the drained chickpeas and vegetable broth. Season with salt and pepper. Add the spinach a handful at a time, stirring as it wilts. Keep going until all the spinach is in the pot. This is the heart of your one pot spinach stew—easy, filling, and nourishing.

Step 3: Simmer Until Flavorful

Cover the pot loosely and bring everything to a gentle boil. Reduce the heat and let it simmer for 10 to 15 minutes. Stir once or twice while it cooks to keep the flavors moving. This step helps the stew become rich and hearty, perfect for an anti-inflammatory stew that soothes and satisfies.

Step 4: Brighten and Serve

Once the stew is done, taste and adjust the salt if needed. Squeeze in some fresh lemon juice to brighten the flavors. Top with toasted pine nuts, a dollop of yogurt, or enjoy it as is. Serve warm with crusty bread, pita, or cooked grains.

Spinach stew with chickpeas and yogurt sauce.

Variations

Spicy Spinach Stew: Add red pepper flakes or a spoonful of harissa along with the garlic and spices for a warming kick. Great for fans of bold, comforting flavors.

Tomato & Chickpea Spinach Stew: Stir in a heaping spoonful of tomato paste or add 1 cup of canned chopped tomatoes with the broth. This gives the stew a richer, slightly tangy base—perfect for a cozy vegetarian comfort food twist.

Hearty Spinach Stew with Potatoes or Lentils: Make it more filling by adding diced potatoes or 1 cup of cooked lentils before simmering. This variation transforms it into a satisfying high fiber dinner ideal for meal prep.

Tips

Sauté the spices well: Let the cumin and coriander bloom in the oil with the garlic for a minute. This step builds deep flavor from the start—essential for a rich Mediterranean spinach dish.
Use baby spinach for speed: If using fresh baby spinach, you don’t need to chop it. It wilts quickly and is perfect for a fast, easy weeknight dinner.
Don’t skip the lemon juice: That final squeeze of lemon brings brightness and balances the earthy flavors—especially important in a simple stew with few ingredients.
Add broth gradually if needed: Start with less broth and add more if you prefer a thicker consistency. You want a hearty texture, not a soup.
Taste and season at the end: Spinach can mellow out flavor, so adjust the salt, pepper, and lemon juice once everything has simmered.
Serve with whole grains: Brown rice, bulgur, or farro turn this into a complete low calorie stew while keeping it nourishing and filling.
Chickpeas = texture and protein: For best results, rinse and drain canned chickpeas well. They hold their shape and add substance to every bite.

Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes! Frozen spinach works great and is often more convenient. Just thaw it first and squeeze out excess water so the stew doesn’t get watery.

What’s the best way to store leftovers?

Let the stew cool completely, then store it in an airtight container in the fridge for up to 4 days. It actually tastes better the next day—perfect as a spinach stew for meal prep.

Can I make this stew oil-free?

Absolutely. Just sauté the onion and spices in a splash of vegetable broth or water. It still turns out flavorful and fits well into heart-healthy dinner recipes.

What protein can I add to make it more filling?

Chickpeas already offer a good base, but you can also add cooked lentils, white beans, or even cubed tofu for extra plant-based protein.

Can I freeze spinach stew?

Yes, this stew freezes well. Let it cool completely, portion it into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or in the microwave.

More Easy Chickpea Recipes

If you tried this Spinach Stew or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!

Use olive oil or swap for avocado or neutral oil.
Yellow or white onion adds sweetness; shallots or leeks work too.
Fresh garlic = best flavor. Powder works in a pinch.
Cumin + coriander = earthy warmth. Try curry powder or ras el hanout for variety.
Canned chickpeas are easy; white beans or lentils also work great.
Fresh or frozen spinach is fine. Sub kale or chard if needed.
Tomato paste adds depth; crushed tomatoes or sun-dried pesto are tasty swaps.
Use smoked or sweet paprika. Add chili flakes for heat.
Low-sodium broth preferred. Water + bouillon cube is a good backup.
Lemon juice brightens it all. Vinegar works if you’re out.
Top with pine nuts—or try walnuts, almonds, or sunflower seeds to keep it budget-friendly.

Spinach Stew

What makes this one-pot dinner special?

Ingredients