Chickpea and Spinach Chili with Smoked Paprika

Why You’ll Love This Recipe

• Light yet satisfying: silky tomatoes and hearty chickpeas with ribbons of spinach.
• Earthy-smoky warmth from cumin and smoked paprika, with a gentle green chile kick.
• Weeknight-easy: one pot, pantry-friendly, and on the table in 45 minutes.
• Mediterranean-leaning finish: lemon brightness, good olive oil, and fresh herbs.

Grocery List

• Produce: 1 yellow onion, 4 garlic cloves, 1 lemon, 5 oz baby spinach, fresh parsley
• Dairy (optional): Plain Greek yogurt or crumbled feta
• Pantry: Olive oil, ground cumin, smoked paprika, dried oregano, ground coriander, tomato paste, fire-roasted diced tomatoes (28 oz), diced green chiles (4 oz), low-sodium vegetable broth, chickpeas (2 x 15 oz cans), bay leaf, sea salt, black pepper

Full Ingredients

Aromatics

• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, diced (about 1 1/2 cups / 200 g)
• 4 garlic cloves, minced

Spices

• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground coriander
• 1/8–1/4 tsp cayenne pepper (optional, to taste)
• 1 bay leaf

Tomatoes & Liquids

• 2 tbsp tomato paste
• 1 can (28 oz / 796 g) fire-roasted diced tomatoes (with juices)
• 1 can (4 oz / 113 g) diced green chiles, mild or hot
• 2 cups (480 ml) low-sodium vegetable broth

Beans & Greens

• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed (about 3 cups / 480 g cooked chickpeas)
• 5 oz (142 g) baby spinach (about 6 lightly packed cups)

Finishing & Garnish

• 1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice, plus 1/2 tsp finely grated lemon zest
• 2 tbsp chopped fresh parsley
• Extra olive oil for drizzling (optional)

Optional Toppings

• Plain Greek yogurt or dairy-free yogurt
• Crumbled feta cheese
• Crusty bread or warm pita to serve

Step-by-Step Instructions

Step 1: Prep your aromatics and spices

Dice the onion, mince the garlic, and measure out the cumin, smoked paprika, oregano, coriander, and cayenne (if using). Having everything ready makes the cooking smooth and quick.

Step 2: Sauté to build the base

Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, 6–7 minutes. Add the garlic and cook until fragrant, 30 seconds.

Step 3: Bloom spices and tomato paste

Stir in the cumin, smoked paprika, oregano, coriander, and cayenne. Cook 30 seconds, then add the tomato paste and cook another 60 seconds, stirring, until the paste darkens slightly and smells sweet and toasty. This blooming adds depth to the chili.

Step 4: Add tomatoes, chiles, and broth

Pour in the fire-roasted tomatoes (with their juices), green chiles, and vegetable broth. Add the bay leaf, salt, and pepper. Increase heat to medium-high and bring to a boil, then reduce to maintain a gentle simmer.

Step 5: Chickpeas and a steady simmer

Stir in the chickpeas. Simmer uncovered over medium-low heat for 20 minutes, stirring occasionally, until the flavors meld and the liquid reduces slightly. For a thicker texture, lightly mash about 1 cup of the chili against the side of the pot and stir back in. Remove and discard the bay leaf.

Step 6: Wilt the spinach and brighten

Add the spinach in handfuls, stirring until just wilted, 1–2 minutes. Stir in the lemon juice and zest. Taste and adjust seasoning with more salt or pepper as needed.

Step 7: Finish and serve

Off the heat, fold in the chopped parsley and an optional drizzle of olive oil. Ladle into bowls and top with a spoonful of yogurt or a sprinkle of feta, if desired. Serve hot with crusty bread or warm pita.

Pro Tips

• Blooming the spices with tomato paste intensifies smoky, earthy flavors—do not skip this quick step.
• For extra body, mash a portion of the chickpeas in the pot; it naturally thickens the chili without flour or cornstarch.
• Use fire-roasted tomatoes for subtle char and sweetness; if using regular diced tomatoes, add a pinch of sugar to balance acidity.
• Finish with lemon at the end to keep flavors bright and the spinach vibrant green.
• Control the heat with the green chiles: choose mild for gentle warmth or hot for a bigger kick.

Variations

• Harissa-Lemon Twist: Add 1–2 tsp harissa paste with the spices and finish with extra lemon zest and chopped mint.
• Hearty Turkey Version: Brown 3/4 lb (340 g) ground turkey before the onion; continue as written and simmer 5 minutes longer.
• Kale & Olive: Swap spinach for 4 cups chopped lacinato kale (simmer 8–10 minutes to tender) and stir in 1/3 cup sliced pitted Kalamata olives at the end.

Storage & Make-Ahead

Refrigerate cooled chili in an airtight container for up to 4 days. It tastes even better on day two. Freeze up to 3 months; thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low, adding a splash of broth or water if it thickens too much. For the freshest color, you can add an extra handful of spinach and a squeeze of lemon while reheating.

Nutrition (per serving)

Approximate values (without optional toppings): 300 calories; 11 g protein; 45 g carbohydrates; 11 g fiber; 7 g fat; 740 mg sodium.