25+ Flavorful Sunday Gluten-Free One-Pot Recipes to Enjoy Today

Sundays are meant for relaxation, good food, and a chance to recharge before the week begins.

The last thing anyone wants is a long, complicated cooking process that eats up precious weekend time.

That’s why one-pot recipes are the perfect solution: they minimize cleanup, simplify cooking, and create dishes packed with flavors that come together beautifully in one pot or pan.

And when you add the gluten-free twist, you’re opening up a whole new world of delicious possibilities for everyone, whether you’re gluten-sensitive or simply looking for more nutritious meal options.

In this article, we’ve curated a list of 25+ Sunday gluten-free one-pot recipes that will make your weekend cooking stress-free and your table vibrant.

From hearty stews and comforting pastas to refreshing salads and satisfying rice bowls, these recipes will inspire you to embrace the simplicity of one-pot cooking, all while maintaining that gluten-free lifestyle.

25+ Flavorful Sunday Gluten-Free One-Pot Recipes to Enjoy Today

With these 25+ Sunday gluten-free one-pot recipes, you’ll find that a delicious, stress-free meal is never out of reach.

One-pot cooking lets you spend less time in the kitchen and more time enjoying the company of family and friends.

Each dish is designed to be full of flavor, nutritious, and easy to make, making your Sundays both restful and flavorful.

So the next time you’re planning your weekend menu, give one of these recipes a try and discover how simple and rewarding gluten-free cooking can be.

One-Pot Gluten-Free Mexican Quinoa

This vibrant one-pot meal combines the zesty flavors of Mexican cuisine with the wholesome, gluten-free goodness of quinoa. Packed with black beans, corn, tomatoes, and a hint of spice, it’s a healthy and satisfying dish perfect for a Sunday dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 can (14 oz) diced tomatoes with their juice
• 2 cups vegetable broth
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until fragrant.
2. Stir in the diced bell pepper and cook for another 2 minutes.
3. Add the quinoa, black beans, corn, diced tomatoes, and vegetable broth. Stir in the chili powder, cumin, smoked paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the quinoa is tender and the liquid is absorbed.
5. Remove from heat, squeeze lime juice over the top, and fluff with a fork.
6. Garnish with fresh cilantro before serving.

This one-pot quinoa is a delightful mix of textures and flavors, offering a hearty meal with minimal cleanup. It’s perfect for meal prep or a quick, nutritious dinner.

One-Pot Gluten-Free Chicken and Rice Casserole

A comforting and nourishing meal, this one-pot chicken and rice casserole is creamy, satisfying, and entirely gluten-free. With tender chicken, fluffy rice, and a medley of vegetables, it’s a wholesome Sunday favorite.

Ingredients:

• 2 tablespoons butter or olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 1 celery stalk, diced
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 cup white or brown rice
• 2 cups chicken broth
• ½ cup dairy-free or regular milk
• ½ teaspoon thyme
• ½ teaspoon oregano
• Salt and pepper to taste
• ½ cup shredded cheese (optional, for topping)
• Fresh parsley, chopped, for garnish

Instructions:

1. In a large pot, heat butter or olive oil over medium heat. Add onion, garlic, carrots, and celery, cooking until softened, about 5 minutes.
2. Add the chicken pieces and cook until lightly browned.
3. Stir in the rice, chicken broth, milk, thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally, until the rice is tender and the chicken is cooked through.
4. If using cheese, sprinkle it on top, cover, and allow it to melt.
5. Garnish with parsley and serve hot.

This casserole delivers rich, creamy flavors while remaining gluten-free and simple to prepare. It’s a family-friendly dish that feels like a warm hug on a chilly Sunday.

One-Pot Gluten-Free Vegetable Curry

A fragrant and hearty gluten-free vegetable curry, this dish is packed with vibrant spices and creamy coconut milk. It’s the perfect way to enjoy a plant-based, one-pot meal bursting with flavor.

Ingredients:

• 1 tablespoon coconut oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 2 tablespoons curry powder
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 cups sweet potatoes, peeled and diced
• 1 cup cauliflower florets
• 1 cup green beans, trimmed
• 1 can (15 oz) chickpeas, drained and rinsed
• Salt and pepper to taste
• Fresh cilantro and lime wedges for serving

Instructions:

1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, cooking until softened and aromatic, about 3-4 minutes.
2. Stir in the curry powder, turmeric, coriander, and cumin, cooking for 1 minute until fragrant.
3. Add the coconut milk, vegetable broth, sweet potatoes, and cauliflower. Bring to a boil, then reduce heat to simmer. Cover and cook for 15 minutes.
4. Stir in the green beans and chickpeas. Simmer uncovered for an additional 10 minutes, or until all vegetables are tender.
5. Season with salt and pepper to taste. Serve garnished with fresh cilantro and lime wedges.

This vegetable curry is a symphony of spices and creaminess, creating a filling and aromatic dish that’s ideal for a cozy Sunday meal.

One-Pot Gluten-Free Lentil and Spinach Stew

This hearty lentil and spinach stew is a wholesome, gluten-free one-pot recipe perfect for a nourishing Sunday dinner. Packed with protein, fiber, and earthy flavors, it’s as healthy as it is satisfying.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 3 cups fresh spinach
• Juice of 1 lemon
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5 minutes, until softened.
2. Add the lentils, diced tomatoes, vegetable broth, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Bring to a boil, then reduce heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender.
4. Stir in the fresh spinach and cook for an additional 2-3 minutes until wilted.
5. Add lemon juice and adjust seasoning as needed. Garnish with parsley before serving.

This stew is rich in nutrients and flavors, making it a comforting and complete meal. Its balance of earthy lentils and fresh greens is perfect for a relaxed Sunday.

One-Pot Gluten-Free Beef and Sweet Potato Chili

A robust and hearty chili made with tender ground beef, sweet potatoes, and bold spices, this gluten-free one-pot recipe is a Sunday night crowd-pleaser. It’s packed with nutrients and just the right amount of spice.

Ingredients:

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 medium sweet potatoes, diced
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 1 cup beef or vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Add the onion and garlic, cooking for 3-4 minutes until softened.
3. Stir in the diced sweet potatoes, black beans, diced tomatoes, and broth. Add chili powder, cumin, smoked paprika, oregano, salt, and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
5. Adjust seasoning if necessary, and garnish with fresh cilantro before serving.

This chili combines the sweetness of potatoes with savory spices and tender beef for a dish that’s both comforting and flavorful. Ideal for cozy Sundays with minimal cleanup.

One-Pot Gluten-Free Shrimp and Zucchini Risotto

This creamy, gluten-free risotto combines tender shrimp, zucchini, and a hint of lemon for a light yet indulgent Sunday dinner. Its delicate flavors and creamy texture make it feel special, all while being made in a single pot.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup Arborio rice
• ½ cup dry white wine (optional)
• 4 cups chicken or vegetable broth, warmed
• 1 medium zucchini, diced
• ½ pound shrimp, peeled and deveined
• Juice and zest of 1 lemon
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3 minutes.
2. Stir in the Arborio rice and cook for 2 minutes, coating it in the oil. If using wine, add it and cook until absorbed.
3. Add the broth, one ladleful at a time, stirring continuously until each addition is absorbed before adding the next.
4. When the rice is halfway cooked (about 10 minutes), stir in the zucchini and thyme.
5. Add the shrimp during the last 5 minutes of cooking, stirring until pink and cooked through.
6. Remove from heat and stir in lemon juice, zest, salt, and pepper. Garnish with parsley before serving.

This risotto is a creamy and elegant dish that brings together the subtle flavors of shrimp and zucchini. Its simplicity makes it a perfect Sunday treat with a gourmet twist.

One-Pot Gluten-Free Vegetable Paella

This gluten-free vegetable paella is a vibrant and colorful dish that brings the classic Spanish recipe to life with hearty vegetables, saffron, and a medley of seasonings. It’s an ideal dish for a Sunday dinner when you want something comforting yet light and full of flavor.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup uncooked short-grain rice (such as bomba or Arborio)
• 2 cups vegetable broth
• 1 can (14 oz) diced tomatoes, drained
• 1 teaspoon paprika
• ½ teaspoon turmeric or saffron threads
• 1 cup frozen peas
• 1 cup artichoke hearts, quartered
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste
• Lemon wedges, for serving
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large, deep skillet or paella pan over medium heat. Add the onion and garlic and sauté until translucent, about 3-4 minutes.
2. Add the bell peppers and cook for an additional 2 minutes. Stir in the rice and cook for 1-2 minutes, allowing it to absorb the flavors.
3. Add the vegetable broth, drained diced tomatoes, paprika, and turmeric (or saffron). Bring to a boil, then reduce heat to low. Simmer uncovered for 15-20 minutes, or until the rice is nearly tender.
4. Stir in the peas, artichoke hearts, and cherry tomatoes. Season with salt and pepper. Cover and cook for another 5-7 minutes, until the rice is fully cooked and the vegetables are tender.
5. Let it rest for 5 minutes before serving. Garnish with fresh parsley and serve with lemon wedges on the side.

This paella is a symphony of flavors and textures, showcasing the natural sweetness of the vegetables with the rich undertones of saffron. Perfect for a festive Sunday meal with a touch of Mediterranean flair.

One-Pot Gluten-Free Chicken and Mushroom Orzo

This one-pot chicken and mushroom orzo is a creamy, comforting dish full of savory flavors, made easy with gluten-free orzo pasta. It’s perfect for a relaxed Sunday meal that feels luxurious without the fuss.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 small onion, chopped
• 3 garlic cloves, minced
• 2 cups sliced mushrooms
• 1 cup gluten-free orzo
• 3 cups chicken broth
• 1 cup baby spinach, chopped
• ½ cup heavy cream or coconut cream
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parmesan cheese, grated (optional)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté until softened, about 2 minutes. Stir in the mushrooms and cook for an additional 4-5 minutes until they start to brown.
3. Add the orzo, chicken broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 10-12 minutes, or until the orzo is tender and most of the liquid has been absorbed.
4. Return the cooked chicken to the pot and stir in the baby spinach and cream. Cook for 2 more minutes until the spinach is wilted and the sauce is creamy.
5. Serve hot, topped with fresh parsley and a sprinkle of parmesan if desired.

This dish is perfect for those who love a hearty, creamy meal with minimal effort. The orzo acts like rice but cooks faster, infusing the dish with rich flavors from the broth and mushrooms.

One-Pot Gluten-Free Sweet Potato and Black Bean Stew

This hearty, gluten-free sweet potato and black bean stew is full of rich flavors and a satisfying texture. It’s a comforting one-pot dish that’s both healthy and perfect for a cozy Sunday dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (14 oz) diced tomatoes
• 3 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup kale or spinach, chopped
• Fresh cilantro, chopped, for garnish
• Avocado slices, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until aromatic.
2. Stir in the sweet potatoes and cook for 5 minutes.
3. Add the black beans, diced tomatoes, vegetable broth, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
4. Bring to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender.
5. Stir in the kale or spinach and cook for 2-3 minutes until wilted.
6. Serve hot, garnished with cilantro and avocado slices if desired.

This stew is a delightful blend of sweet, savory, and a hint of spice. The combination of black beans and sweet potatoes creates a satisfying and nutrient-rich dish perfect for a leisurely Sunday evening.

One-Pot Gluten-Free Coconut Chicken Curry

This gluten-free coconut chicken curry is a vibrant, one-pot dish that combines tender chicken, rich coconut milk, and an array of aromatic spices. It’s perfect for a cozy Sunday dinner that brings the warm, comforting flavors of Indian cuisine to your table.

Ingredients:

• 2 tablespoons coconut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon cumin
• 1 can (13.5 oz) full-fat coconut milk
• 1 cup chicken broth
• 1 large sweet potato, peeled and cubed
• 1 cup green peas (fresh or frozen)
• Salt and pepper to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or quinoa, for serving

Instructions:

1. Heat the coconut oil in a large pot over medium heat. Add the chicken and cook until lightly browned. Remove and set aside.
2. Add the chopped onion and cook for 3-4 minutes until translucent. Stir in the garlic and ginger and cook for an additional minute.
3. Add the curry powder, turmeric, and cumin, stirring to coat the onions and release the spices’ flavors.
4. Pour in the coconut milk and chicken broth, stirring to combine. Add the cubed sweet potato and bring to a boil.
5. Reduce the heat and let simmer for 15-20 minutes, or until the sweet potatoes are tender.
6. Return the chicken to the pot and stir in the green peas. Simmer for another 5 minutes, season with salt and pepper to taste.
7. Serve over rice or quinoa and garnish with fresh cilantro.

This dish’s creamy, coconut-infused broth is perfect for warming up on a chilly Sunday evening. The blend of spices adds depth, while the sweet potato and peas offer a wonderful texture.

One-Pot Gluten-Free Tomato Basil Chicken Pasta

This gluten-free tomato basil chicken pasta is a quick, one-pot meal that’s full of classic Italian flavors. It’s the perfect dish for a Sunday meal that’s simple, delicious, and requires minimal cleanup.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 2 cups chicken broth
• 8 oz gluten-free pasta (such as penne or spaghetti)
• 1 teaspoon dried oregano
• ½ teaspoon dried basil
• Salt and pepper to taste
• ½ cup fresh basil leaves, torn
• Freshly grated parmesan cheese, for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned and cooked through. Remove and set aside.
2. Add the onion and garlic to the pot and sauté until softened, about 3 minutes.
3. Stir in the diced tomatoes, chicken broth, oregano, and dried basil. Bring to a simmer.
4. Add the gluten-free pasta to the pot and stir. Cover and cook for 10-12 minutes, or until the pasta is tender and the liquid has been absorbed.
5. Return the chicken to the pot and stir in the fresh basil. Season with salt and pepper to taste.
6. Serve with a sprinkle of parmesan cheese if desired.

This dish is perfect for a laid-back Sunday dinner with a burst of tomato and fresh basil flavors. It’s easy to make, full of flavor, and packs a satisfying combination of protein and carbohydrates.

One-Pot Gluten-Free Vegetable and Quinoa Stew

This nourishing one-pot vegetable and quinoa stew is gluten-free and brimming with vegetables, quinoa, and aromatic herbs. It’s ideal for a healthy, hearty Sunday dinner that leaves you feeling satisfied.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 cup uncooked quinoa, rinsed
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• ½ teaspoon ground cumin
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh spinach or kale, chopped, for added greens
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 3-4 minutes until softened.
2. Add the carrots, celery, bell pepper, and zucchini to the pot and cook for another 5 minutes.
3. Stir in the quinoa, diced tomatoes, vegetable broth, thyme, cumin, and smoked paprika. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until the quinoa is tender.
4. Stir in the fresh spinach or kale and cook for 2-3 minutes until wilted.
5. Season with salt and pepper to taste and serve hot with a squeeze of lemon for a touch of brightness.

This hearty vegetable and quinoa stew is loaded with fresh ingredients and flavors. It’s a perfect Sunday dish for those seeking a satisfying, plant-based meal that’s simple to prepare and packed with nutrients.

One-Pot Gluten-Free Lemon Herb Chicken with Rice

This one-pot lemon herb chicken with rice is light yet hearty, featuring tender chicken, fluffy rice, and a zesty lemony flavor. It’s perfect for a Sunday dinner when you want a comforting dish that’s both flavorful and easy to make.

Ingredients:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 cup long-grain white rice (gluten-free)
• 2 ½ cups chicken broth
• 1 lemon, juiced and zested
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 5-6 minutes, or until the chicken is browned. Remove and set aside.
2. Add the chopped onion and garlic to the pot and sauté for 3 minutes until fragrant.
3. Stir in the rice, lemon juice, lemon zest, oregano, and thyme. Cook for 1-2 minutes to toast the rice slightly.
4. Pour in the chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.
5. Add the chicken back to the pot, stir, and cover. Cook for an additional 5-7 minutes, or until the rice is tender and the chicken is cooked through.
6. Serve garnished with fresh parsley and a lemon wedge on the side.

This dish is a delightful combination of tender chicken, fragrant rice, and zesty lemon. The flavors are simple but satisfying, making it an ideal choice for a refreshing Sunday meal.

One-Pot Gluten-Free Shrimp and Vegetable Rice

This one-pot shrimp and vegetable rice dish is a quick, healthy, and gluten-free meal that’s perfect for a laid-back Sunday evening. Packed with fresh veggies and tender shrimp, it’s flavorful and simple to prepare.

Ingredients:

• 2 tablespoons olive oil
• 1 pound large shrimp, peeled and deveined
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 cup uncooked rice (gluten-free, such as basmati)
• 2 ½ cups low-sodium chicken or vegetable broth
• 1 cup frozen peas
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and pepper to taste
• Fresh lemon juice, for serving
• Fresh parsley or cilantro, chopped, for garnish

Instructions:

1. Heat the olive oil in a large pot over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side, or until pink and cooked through. Remove and set aside.
2. In the same pot, add the chopped onion and garlic and sauté for 2-3 minutes until softened.
3. Add the red bell pepper and cook for another 2 minutes. Stir in the rice, paprika, and oregano.
4. Pour in the chicken or vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 15-18 minutes, or until the rice is fully cooked.
5. Add the cooked shrimp and frozen peas to the pot. Stir well and cook for an additional 2-3 minutes until heated through.
6. Season with salt and pepper to taste and serve with a squeeze of fresh lemon juice and a sprinkle of parsley or cilantro.

This shrimp and vegetable rice dish is quick to make and loaded with flavors. It’s perfect for a light yet fulfilling Sunday meal that’s both gluten-free and easy to serve.

One-Pot Gluten-Free Spicy Chickpea Stew

This hearty and spicy one-pot chickpea stew is full of plant-based protein, vegetables, and bold spices. It’s perfect for a cozy Sunday dinner that’s both nutritious and warming.

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 medium tomatoes, chopped (or 1 can diced tomatoes)
• 1 can (15 oz) chickpeas, rinsed and drained
• 3 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional, for heat)
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 2 cups fresh spinach or kale, chopped
• Fresh cilantro, chopped, for garnish
• Lemon wedges, for serving

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 3-4 minutes until fragrant.
2. Stir in the red bell pepper and cook for 2 minutes. Add the tomatoes, chickpeas, cumin, smoked paprika, cayenne pepper (if using), coriander, salt, and pepper. Cook for another 3-4 minutes, allowing the flavors to meld.
3. Pour in the vegetable broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes.
4. Stir in the spinach or kale and cook for another 2-3 minutes until wilted.
5. Serve hot, garnished with fresh cilantro and a lemon wedge on the side.

This spicy chickpea stew is full of flavor and perfect for a Sunday evening when you want something hearty and satisfying. The combination of spices and the addition of leafy greens make it both delicious and nutritious.

Note: More recipes​ are coming soon!