Greek Chickpea and Tomato Stew with Feta and Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A hearty and flavorful Mediterranean stew simmered with chickpeas, ripe tomatoes, and fragrant herbs, finished with crumbled feta cheese. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, large onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 3 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic cloves, minced
• 2 cans (15 oz each) canned chickpeas, drained and rinsed
• 1 can (14.5 oz) canned diced tomatoes
• 2 tbsp tomato paste
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup fresh parsley, chopped
• 1/2 cup feta cheese, crumbled
• for serving lemon wedges

Instructions

1. Step 1: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 large diced onion and sauté for 6 minutes until translucent. Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes, and 2 tbsp tomato paste to the pot. Stir to combine.
3. Step 3: Pour in 2 cups vegetable broth, then season with 1 tsp dried oregano, 1/2 tsp ground cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally, until stew thickens.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley. Serve stew topped with 1/2 cup crumbled feta cheese and lemon wedges on the side for squeezing.