Chickpea and Spinach Stew is a hearty, comforting, and nourishing dish that balances plant-based protein with fresh greens and aromatic spices. The chickpeas bring substance, while the spinach adds freshness, making it a wholesome and satisfying vegan meal that works beautifully for both weeknights and cozy weekends.

Why You’ll Love This Recipe

I love how this stew is rich in flavor yet simple to prepare. The chickpeas soak up the seasonings as they simmer, while the spinach melts into the broth, giving the dish a wholesome depth. I find that the spices, along with the touch of lemon juice at the end, create a warming and vibrant taste that never feels heavy. It’s also versatile—I can enjoy it as a main dish, pair it with bread, or serve it over rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Canned chickpeas, 15 oz.

• Frozen spinach, 1 pound (or fresh if preferred)

• Tomatoes, 1 cup

• Salt, to taste

• Garlic, 4 cloves

• Yellow onion, 1 medium

• Olive oil, 1 tbsp.

• Lemon juice, 2 tbsp.

• Vermicelli noodles, 1/2 cup

• Black pepper, to taste

• Red pepper flakes, 1/2 cup

• Paprika, 1 tsp.

• Coriander, 1 tsp.

• Allspice, 1 tsp.

• Chopped parsley, 1 cup

Directions

1. I heat olive oil in a large pot over medium heat.

2. I add the chopped onion and garlic, cooking until soft and fragrant.

3. I stir in the spinach, tomatoes, vegetable broth, and chickpeas. I season with parsley, salt, and pepper.

4. I mix in the spices and bring everything to a boil.

5. I let the stew simmer gently for about 20 minutes.

6. In a separate pan, I fry the vermicelli noodles until light golden (making sure not to burn them).

7. I add the noodles to the stew and cook until they become tender.

8. I finish by sprinkling lemon juice before serving.

Servings and timing

This recipe makes about 4 servings. It usually takes around 15 minutes to prepare and 30–35 minutes to cook, so I can have it on the table in under an hour.

Variations

• I sometimes use fresh spinach instead of frozen for a slightly different texture and flavor.

• I swap vermicelli noodles with rice, couscous, or quinoa for a heartier version.

• If I want extra richness, I drizzle a bit more olive oil or add coconut milk for creaminess.

• For a spicier kick, I increase the red pepper flakes or add fresh chili.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the stew gently on the stovetop or in the microwave, adding a splash of water or broth if it thickens too much. I avoid freezing because the spinach and noodles may lose their texture.

FAQs

Can I make this stew ahead of time?

Yes, I often prepare it a day in advance since the flavors deepen overnight.

Can I skip the vermicelli noodles?

Absolutely. I sometimes leave them out and serve the stew with bread or rice instead.

What can I use instead of canned chickpeas?

I cook dried chickpeas ahead of time and use about 1.5 cups to replace the canned ones.

Can I make this stew oil-free?

Yes, I sauté the onion and garlic in a splash of vegetable broth instead of olive oil.

How do I make this stew more filling?

I like adding diced potatoes, carrots, or lentils for extra heartiness.

Conclusion

Chickpea and Spinach Stew is one of my go-to vegan comfort foods. I love how it combines pantry staples with fresh flavors, making it both practical and delicious. With its rich spices, tender chickpeas, and vibrant spinach, this dish is a wholesome option I can enjoy again and again. It’s versatile, nourishing, and the perfect balance of cozy and nutritious.