One-Pot Greek Tomato and Chickpea Stew with Feta

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (vegetarian) ready in about 40 minutes pairs extra virgin olive oil, medium, diced yellow onion, minced 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.

Prep: 10 min Cook: 30 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does One-Pot Greek Tomato and Chickpea Stew with Feta 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 One-Pot Greek Tomato and Chickpea Stew with Feta?

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 extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pot Greek Tomato and Chickpea Stew with Feta?

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 One-Pot Greek Tomato and Chickpea Stew with Feta 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 One-Pot Greek Tomato and Chickpea Stew with Feta 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.

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