Chickpea and Tomato Greek Stew with Feta
A hearty, savory stew of chickpeas simmered with tomatoes, onions, and Mediterranean herbs, finished with crumbled feta for a satisfying vegetarian dinner. This greek-inspired vegetarian (vegetarian, mediterranean) ready in about 35 minutes pairs drained and rinsed canned chickpeas, olive oil, medium, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, drained and rinsed canned chickpeas
- 3 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 1 1/2 cups vegetable broth
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup, crumbled feta cheese
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Stir in 2 cups drained canned chickpeas, 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 1/2 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 3: Remove from heat and gently fold in 1/2 cup crumbled feta cheese until it softens into the stew.
- Step 4: Garnish with 2 tbsp chopped fresh parsley and serve warm with crusty bread or over rice for a filling vegetarian meal.
Equipment for this recipe
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Frequently asked questions
How long does Chickpea and Tomato Greek Stew with Feta take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chickpea and Tomato Greek Stew with Feta?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Chickpea and Tomato Greek Stew with Feta?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chickpea and Tomato Greek Stew with Feta for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Chickpea and Tomato Greek Stew with Feta vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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