Mediterranean Slow-Simmered Chickpea & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

A true Greek-inspired stew with slow-cooked chickpeas, roasted vegetables, and lemon-herb dressing for a deeply authentic experience. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs chickpeas, zucchini, red bell pepper 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

• 1 can (15 oz, drained) chickpeas
• 1 medium (1/2-inch dice) zucchini
• 1 medium (1/2-inch dice) red bell pepper
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp dried oregano
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a deep pot over medium heat. Add 1/2-inch diced zucchini and 1/2-inch diced red bell pepper; sauté for 5 minutes until softened but not browned.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp dried oregano, cooking for 1 minute until fragrant but not golden.
3. Step 3: Add 1 can (15 oz) drained chickpeas, 1 cup vegetable broth, and 2 tbsp lemon juice; bring to a gentle simmer and cook uncovered for 20 minutes until flavors meld and vegetables are tender.
4. Step 4: Remove from heat, stir in 2 tbsp chopped fresh parsley, and serve warm with crusty bread.