One-Pot Greek Tomato and Chickpea Stew with Feta

By AislePrompt Editorial · Published 2026-05-18 · Updated 2026-05-18

A hearty, comforting stew combining tomatoes, chickpeas, and aromatic herbs simmered together and finished with crumbled feta for a nourishing vegetarian dinner. This Greek-inspired vegetarian recipe, ready in about 40 minutes, pairs extra virgin olive oil, yellow onion, garlic cloves 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 1 tbsp dried oregano
• 1 tsp ground cumin
• 28 oz (1 can) canned diced tomatoes
• 2 cups (1 can), drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 4 cups fresh baby spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese
• 2 tbsp chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp dried oregano, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 28 oz canned diced tomatoes with their juice, 2 cups drained and rinsed canned chickpeas, and 2 cups vegetable broth. Stir well and bring to a simmer.
4. Step 4: Reduce heat to low and let stew simmer uncovered for 20 minutes until slightly thickened.
5. Step 5: Stir in 4 cups fresh baby spinach and cook for 2-3 minutes until wilted. Season with 1 tsp salt and 1/2 tsp black pepper.
6. Step 6: Serve the stew topped with 1/2 cup crumbled feta cheese and 2 tbsp chopped fresh parsley for a bright finish.