Spinach, Tomato & Chickpea Stew

This post may contain affiliate links. See my privacy policy for details.

I wanted a really fast soup this past week, something that was super healthy and really fast. I looked at the content of the fridge and had a bag os spinach that had to be used up. Like, it might have been one day past expiry. Sigh. That’s me and my bagged salads. I also wanted to try a stew. Thus, Spinach, Tomato & Chickpea Stew.

I absolutely love a fast, healthy soup for lunch when Fall hits. I don’t mind fussing around with a more complex soup for supper when I have time but when it comes to lunch, it has to be very fast and easy. I’m now busy homeschooling the kids during the day and wow, has my kitchen time gone down! I know that we only have the first month under our belt and that it’s going to get better and better, but for now, my kitchen time is spent running back and forth between helping them at the kitchen table and the stove.

I wanted thick, chunky spoonfuls of beans and veggies more than I wanted a thin broth.

This is it, folks.

Three out of four family members ate this (while of course, my daughter ate plain chickpeas that I set aside for her. Sigh.) and it was met with rave reviews. Even Mike who doesn’t like greens in his soup admitted that this was a pretty darn good lunch.

So fast doesn’t have to mean unhealthy or junky, fast can mean a very quick 20 minutes in the kitchen. If you like your chickpeas to be softer than they are out of the can, cook it longer. If not, this puppy is ready ASAP!

Happy Friday everyone! What are you up to this weekend?

Love you more than chocolate,

Karlynn

Don’t forget to PIN THIS RECIPE to your SOUPS  board and remember to FOLLOW ME ON PINTEREST!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

A Very Prairie Christmas Bakebook

Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!

Learn More

Flapper Pie and a Blue Prairie Sky

A Modern Baker’s Guide to Old-Fashioned Desserts

Learn More

The Prairie Table

Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together

Learn More

Subscribe to The Kitchen Magpie on YouTube

One click and you'll get notified of new videos added to our YouTube account!

Subscribe on YouTube

Spinach, Tomato and Chickpea Stew

Quick, fast and seriously healthy spinach, tomato and chickpea stew, perfect for those times when you are in a rush!

5 from 5 votes

Review Save Saved!Print

Prep Time

5 minutes

Cook Time

20 minutes

Course

Soup

Cuisine

American

Servings

4

Calories

50

Author

Karlynn Johnston

Ingredients

 

• ▢ 1 tablespoon olive oil
• ▢ 1/2 red onion chopped
• ▢ 3 cloves garlic
• ▢ one 796 millilitres can stewed tomatoes
• ▢ one 540 millilitres can chickpeas
• ▢ 1-2 teaspoons vegetable boullion
• ▢ 6 cups baby spinach

Instructions

 

• Fry the onions in the olive oil in the bottom of a large soup pot until the onions are soft and translucent.
• Add in the garlic; fry until browned.
• Add in the tomatoes, chickpeas and vegetable seasoning. (use seasoning to taste)
• Heat the stew until the chickpeas are warmed all the way through. Let simmer for 5-10 minutes.
• When the chickpeas are done to your liking, stir in the spinach and cook until it's wilted.
• Remove from the stove and serve.

Nutrition Information

Calories: 50kcal, Carbohydrates: 3g, Protein: 1g, Fat: 3g, Sodium: 37mg, Potassium: 280mg, Fiber: 1g, Vitamin A: 4220IU, Vitamin C: 14.4mg, Calcium: 52mg, Iron: 1.2mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!