Classic Greek Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

Hearty chickpeas simmered in a fragrant tomato sauce with garlic, onion, and herbs, perfect for a comforting vegetarian meal. This Greek-inspired vegan recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, yellow onion, diced 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 canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 14 oz canned diced tomatoes
• 2 tbsp tomato paste
• 1 tsp dried oregano
• 1/4 tsp ground cinnamon
• 1 cup vegetable broth
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large saucepan over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1/4 tsp ground cinnamon. Cook for 3 minutes, stirring occasionally.
4. Step 4: Add 2 cups drained and rinsed canned chickpeas and 1 cup vegetable broth. Bring to a gentle simmer, reduce heat to low, and cook uncovered for 20 minutes until the sauce thickens and coats the chickpeas.
5. Step 5: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 2 tbsp chopped fresh parsley just before serving to brighten the stew.