Name: Lemon-Garlic Chickpea Stew with Spinach and Toasted Cumin
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp Olive oil; 2 tsp Ground cumin; 1 medium Yellow onion (diced (about 150 g)); 4 cloves Garlic (minced); 2 tbsp Tomato paste; 1 can Crushed tomatoes (400 g / 14 oz); 2 cans Cooked chickpeas (drained and rinsed (2 x 400 g / 14 oz) or about 3 cups); 2 cups Vegetable broth (480 ml); 1 tsp Salt (plus more to taste); 0.5 tsp Black pepper; 1 tsp Smoked paprika; 0.25 tsp Red pepper flakes (optional); 4 packed cups Fresh spinach (about 120 g); 1 medium Lemon (zest and juice); 2 tbsp Fresh parsley or cilantro (chopped (optional)); Plain yogurt or tahini for serving (optional; as needed)

Lemon-Garlic Chickpea Stew with Spinach and Toasted Cumin

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A bright, hearty chickpea stew simmered with toasted cumin, garlic, and tomatoes, then finished with spinach and plenty of lemon. Pantry-friendly, fast enough for weeknights, and perfect with rice or crusty bread. Naturally plant-based, filling, and even better the next day for easy meal prep.

Prep time

10 min

Cook time

25 min

Servings

Calories

360 kcal

Bright, cozy, and weeknight-friendly, this lemon-garlic chickpea stew turns pantry staples into a satisfying meal with minimal effort. Toasted cumin blooms in olive oil to build a warm base, while onions and garlic add sweetness and depth. Chickpeas simmer in a lightly spiced tomato broth until the flavors meld, then a generous handful of spinach wilts in for freshness and color. A final squeeze of lemon lifts everything, balancing the stew’s richness and making each spoonful taste lively rather than heavy. The texture is hearty but not dense: chickpeas provide bite, tomatoes give body, and a little broth keeps it spoonable. Serve it as-is for a simple bowl, or pair it with rice, crusty bread, or warm pita to soak up the tangy broth. If you like heat, add red pepper flakes; if you want it extra silky, lightly mash some chickpeas in the pot. This recipe also holds well for meal prep—flavors deepen overnight, and leftovers reheat beautifully for lunches and quick dinners.

Ingredients

Servings

2 tbsp Olive oil
2 tsp Ground cumin
1 medium Yellow onion (diced (about 150 g))
4 cloves Garlic (minced)
2 tbsp Tomato paste
1 can Crushed tomatoes (400 g / 14 oz)
2 cans Cooked chickpeas (drained and rinsed (2 x 400 g / 14 oz) or about 3 cups)
2 cups Vegetable broth (480 ml)
1 tsp Salt (plus more to taste)
0.5 tsp Black pepper
1 tsp Smoked paprika
0.25 tsp Red pepper flakes (optional)
4 packed cups Fresh spinach (about 120 g)
1 medium Lemon (zest and juice)
2 tbsp Fresh parsley or cilantro (chopped (optional))
Plain yogurt or tahini for serving (optional; as needed)

Directions

1. In a medium pot or Dutch oven, heat the olive oil over medium heat. Add the cumin and toast for 30–45 seconds until fragrant, stirring constantly.

2. Add the diced onion and cook 5–7 minutes, stirring occasionally, until softened and lightly golden.

3. Stir in the garlic and cook 30 seconds. Add the tomato paste and cook 1 minute to deepen its flavor.

4. Add crushed tomatoes, chickpeas, vegetable broth, salt, pepper, smoked paprika, and red pepper flakes (if using). Bring to a gentle boil, then reduce to a simmer.

5. Simmer uncovered for 12–15 minutes, stirring occasionally. For a thicker stew, mash about 1 cup of chickpeas against the side of the pot and stir back in.

6. Stir in the spinach and cook 1–2 minutes until wilted.

7. Turn off the heat. Add lemon zest and juice, then taste and adjust salt, pepper, and lemon as needed.

8. Serve hot, topped with herbs. Optional: add a spoon of yogurt or a drizzle of tahini. Great with rice, pita, or crusty bread.