Classic Greek Chickpea and Tomato Stew
Hearty chickpeas simmered in a fragrant tomato sauce with garlic, onion, and herbs, perfect for a comforting vegetarian meal. This greek-inspired vegan (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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Classic Greek Chickpea and Tomato Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Classic Greek Chickpea and Tomato Stew?
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 Classic Greek Chickpea and Tomato Stew?
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 Classic Greek Chickpea and Tomato Stew 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 Classic Greek Chickpea and Tomato Stew 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.
