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Sandy's Chickpea and Spinach Stew

Rated as 4.5 out of 5 Stars

"Curry and chickpeas make for a healthy and satisfying dish. Serve this over quinoa for a heartier meal."
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20 m servings 363
Original recipe yields 4 servings


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  1. Heat 2 tablespoons oil in a large skillet over medium-low heat. Cook onion and rosemary, stirring, until fragrant, about 1 minute. Stir in garlic powder, paprika, and tomato paste and cook, stirring, 15 seconds. Add chickpeas, tomatoes, spinach, salt, pepper, and water and bring to a boil. Reduce to a simmer and cook, covered, over low heat, stirring occasionally, until flavors have combined and mixture is piping hot, 5 to 7 minutes.
  2. Meanwhile, heat remaining 2 tablespoons oil in a small skillet over medium heat. Cook panko, stirring, until toasted and lightly browned, about 3 minutes.
  3. Divide stew among serving bowls and top each with 2 tablespoons panko.

Nutrition Facts

Per Serving: 363 calories; 15.5 47.7 13.5 0 640 Full nutrition

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Read all reviews 3
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Good, quick Vegan meal. I made it as written, accept I finely cut up some ends of gluten free bread and sautéed them in vegan butter instead of the panko. I'll be trying this recipe with fresh o...

I stuck all the ingredients in a crock pot with an extra cup of water on high for about 5 hours and my whole family loved it. I didn't drain the spinach either, just thawed it a little in the mi...

Put everything in the crockpot on high along with a few chicken thighs. Shredded the thighs and added a touch of lemon juice at the end. Whole family loved it. Would use chicken broth next ti...