This Spanish chickpea spinach stew has delicious smoky flavor, and uses mostly pantry staples. It’s super easy to make, vegan, and gluten free!
A comforting vegan stew recipe
In this unprecedented time, I’m craving all the warm and comforting foods. Even better if the meals are easy and inexpensive to make! This hearty Spanish chickpea spinach stew is the perfect vegan recipe to make for dinner tonight.
Inspired by one of my favorite Spanish tapas dish, the base of this stew is canned chickpeas. We cook them with onion, garlic, and lots of spices, then simmer in canned diced tomatoes. Mix in chopped spinach (frozen!) and you have a pantry friendly dinner ready in under 30 minutes. Serve it as is, or with brown rice.
What’s in this Spanish chickpea spinach stew?
As mentioned, this recipe uses mostly pantry ingredients! Here’s what you need:
Canned diced tomatoes
Spices: cumin, smoked paprika, cayenne
How to make Spanish chickpea spinach stew
Start by cooking onion and garlic in a saute pan.
Add spices and cook until fragrant.
Drain and rinse canned chickpeas. Cook them with the onion, garlic, and spices.
Add canned diced tomatoes and simmer.
Stir in frozen chopped spinach and lemon juice, and cook until heated through.
Why you’ll love this recipe
Uses inexpensive pantry ingredients. You likely have most of the ingredients at home already, and they are all quite inexpensive.
Reheats well as leftovers. If you have leftovers, this dish is easy to reheat, and keeps well in the fridge.
Comforting and hearty, yet healthy and nutritious. This stew is warm and cozy, while being good for you at the same time! It’s full of fiber and plant-based protein from chickpeas, plus vitamins, minerals, and antioxidants.