Mediterranean Spinach Chickpea Gnocchi Stew

This spinach chickpea stew turns a bag of frozen spinach and some chickpeas into a wholesome one-pot dinner to feed a crowd! There are variations of this spinach stew recipe with tomatoes throughout the Mediterranean and the Middle East.  I opted for a vegan option, which is just as hearty and satisfying, thanks to the chickpeas and gnocchi!  We enjoyed it with some sourdough fresh bread.  


  • EVOO
  • 1 medium yellow onion (finely chopped)
  • 4 garlic cloves (minced)
  • kosher salt
  • 1 cup San Marzano tomatoes (with juice)
  • 2 cups chicken broth
  • 1 lb. frozen spinach (chopped)
  • 15 ounces canned chickpeas, drained and rinsed
  • 1 cup fresh chopped parsley
  • 1 teaspoon allspice
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • ½ teaspoon red pepper flakes
  • 2 Cups cooked gnocchi
  • black pepper
  • 1 lemon (juice of)


  1. In a large pot, heat ¼ cup extra virgin olive oil over medium heat until shimmering. Add the onions and garlic and cook, tossing regularly, for 3 to 5 minutes or until softened.
  2. Add the tomatoes, spinach, chickpeas, and chicken broth. Add the parsley and season with a good dash of kosher salt and black pepper. Stir in the spices.
  3. Bring to a boil of medium-high, then turn the heat down to low and cover partway, leaving part of the top open. Allow the spinach to simmer for 25 minutes over low heat, stirring occasionally.
  4. Bring water to boil to prepare the gnocchi per package instructions.
  5. Plate the gnocchi in a deep bowl and pour soup over it to serve. Finish with lemon juice and a good drizzle of extra virgin olive oil.


Calories: 245.3kcal | Carbohydrates: 42.2g | Protein: 15.4g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 0.7g | Sodium: 536.8mg | Potassium: 990.9mg | Fiber: 13.5g | Sugar: 7.9g | Vitamin A: 14923IU | Vitamin C: 53.4mg | Calcium: 250.5mg | Iron: 6.8mg

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