This skillet spinach and chickpea stew is my go-to when I want something cozy, fast, and genuinely satisfying—without a sink full of dishes. It’s packed with tender chickpeas, loads of spinach, and a richly spiced tomato broth that tastes like it simmered all day (but it’s on the table in about 30 minutes).
Why you’ll love this stew
- One pan: Everything cooks in a single skillet or sauté pan.
- Weeknight-fast: Pantry staples + a quick simmer.
- Nutritious and filling: Plant-based protein, fiber, and greens.
- Flexible: Easy to make mild or spicy, brothy or thicker.
Ingredients you’ll need
- Olive oil (or any neutral oil)
- Yellow onion, diced
- Garlic, minced
- Tomato paste (adds deep flavor fast)
- Spices: ground cumin, smoked paprika, and a pinch of red pepper flakes (optional)
- Canned diced tomatoes (fire-roasted if you have them)
- Chickpeas (2 cans), drained and rinsed
- Vegetable broth (or chicken broth)
- Baby spinach (or chopped regular spinach)
- Lemon juice (brightens everything)
- Salt and black pepper
Optional add-ins and swaps
- Make it creamier: Stir in 2–3 tablespoons tahini or a splash of coconut milk at the end.
- Add more veggies: Diced bell pepper with the onion, or zucchini during the simmer.
- Boost the protein: Add cooked chicken, turkey, or shrimp near the end to warm through.
- More heat: Increase red pepper flakes or add a spoonful of harissa.
- No tomato paste? Use 1 extra teaspoon smoked paprika and simmer a few minutes longer.
How to make skillet spinach and chickpea stew
1) Sauté the aromatics. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic for 30 seconds.
2) Bloom the spices. Add tomato paste, cumin, smoked paprika, and red pepper flakes (if using). Stir constantly for 1 minute to deepen the flavor.
3) Build the stew. Add diced tomatoes, chickpeas, and broth. Scrape up any browned bits, then bring to a gentle simmer.
4) Simmer. Cook 10–12 minutes, uncovered, until slightly thickened. (For a thicker stew, simmer a few minutes longer.)
5) Add spinach and finish. Stir in spinach in handfuls until wilted. Remove from heat, add lemon juice, and season with salt and pepper to taste.
Serving ideas
- Spoon over rice, quinoa, or couscous.
- Serve with warm pita, naan, or crusty bread for dipping.
- Top with chopped cilantro or parsley, a dollop of yogurt, or crumbled feta (if not vegan).
Tips for best flavor
- Don’t skip blooming the spices: That 1 minute with tomato paste makes the stew taste richer.
- Use good broth: Since the ingredient list is simple, broth quality matters.
- Finish with lemon: Add it off-heat so it stays bright and fresh.
Storage and reheating
- Refrigerate: Store in an airtight container up to 4 days.
- Freeze: Freeze up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm on the stove over medium-low with a splash of broth or water to loosen.
Skillet Spinach and Chickpea Stew (Printable Recipe)
Yield: 4 servings
Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 1/2 teaspoons smoked paprika
- 1/4 teaspoon red pepper flakes (optional)
- 1 (14.5-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 1/2 cups vegetable broth (plus more as needed)
- 6–8 ounces baby spinach (about 6 packed cups)
- 1–2 tablespoons lemon juice (to taste)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and cook 30 seconds, stirring.
- Stir in tomato paste, cumin, smoked paprika, and red pepper flakes (if using). Cook 1 minute, stirring constantly.
- Add diced tomatoes, chickpeas, and broth. Bring to a simmer and cook uncovered 10–12 minutes, stirring occasionally.
- Stir in spinach in batches until wilted, 1–2 minutes.
- Remove from heat. Stir in lemon juice, salt, and pepper. Adjust seasoning and add a splash more broth if you want it soupier.
Notes
- Thicker stew: Simmer an extra 3–5 minutes, or mash a scoop of chickpeas against the side of the skillet.
- Make it creamy: Stir in 2–3 tablespoons tahini at the end.
- Salt tip: If your broth is salty, start with 1/2 teaspoon salt and adjust after simmering.
Need a quick dinner idea? Take a look at our 30-minute meals — simple recipes you can make fast, even on busy nights.
