Spicy Tomato Chickpea Stew

Nutriscore Rating: 80/100

Cozy up with a bowl of Spicy Tomato Chickpea Stew, a hearty, plant-based recipe packed with bold flavors and nourishing ingredients. This one-pot wonder combines tender chickpeas with a robust tomato base, enhanced by warming spices like cumin, smoked paprika, and coriander. Fresh ginger, garlic, and a hint of crushed red pepper flakes add depth and a subtle kick, while baby spinach, zesty lemon juice, and fresh cilantro bring vibrant freshness to every bite. Ready in just 45 minutes, this easy-to-make stew is perfect for weeknight dinners or meal prep, and it pairs beautifully with crusty bread or fluffy rice. Healthy, comforting, and bursting with flavor, this stew is a must-try for lovers of vegan and vegetarian meals.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

16 items

• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 0.5 teaspoons crushed red pepper flakes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoons ground coriander
• 28 ounces canned crushed tomatoes
• 2 cups vegetable broth
• 15 ounces canned chickpeas, drained and rinsed
• 4 cups baby spinach
• 1 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 0.25 cup fresh cilantro, chopped
• 1 lemon, juiced

📝 Instructions

11 steps

1. Heat the olive oil in a large pot or Dutch oven over medium heat.

2. Add the diced onion and sauté for 4-5 minutes, until softened and translucent.

3. Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.

4. Add the crushed red pepper flakes, ground cumin, smoked paprika, and ground coriander. Stir well to toast the spices for 30 seconds.

5. Pour in the canned crushed tomatoes and vegetable broth. Stir to combine.

6. Bring the mixture to a simmer, then add the drained and rinsed chickpeas.

7. Reduce heat to maintain a gentle simmer, cover, and cook for 15 minutes to allow the flavors to meld.

8. Stir in the baby spinach and cook for 2-3 minutes until wilted.

9. Season with salt and freshly ground black pepper. Taste and adjust seasoning if necessary.

10. Remove the pot from the heat, and stir in the fresh cilantro and lemon juice for a bright, fresh finish.

11. Serve the stew hot with crusty bread, rice, or as is for a wholesome and satisfying meal.

Nutrition Facts

1 serving (509.6g)

Calories		287
% Daily Value*
Total Fat		9.7 g	12%
	Saturated Fat	1.5 g	8%
	Polyunsaturated Fat	0.5 g
Cholesterol		0 mg	0%
Sodium		1237 mg	54%
Total Carbohydrate		41.8 g	15%
	Dietary Fiber	10.2 g	36%
	Total Sugars	12.7 g
Protein		10.2 g	20%
Vitamin D		0.0 mcg	0%
Calcium		136 mg	10%
Iron		5.1 mg	28%
Potassium		941 mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 356 cal (29.9%%)

Protein: 165 cal (13.9%%)

Carbs: 668 cal (56.1%%)