Slow-Cooked Greek Chickpea and Spinach Stew with Feta

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

A comforting vegetarian stew simmered slowly with chickpeas, tomatoes, and fresh spinach, topped with crumbled salty feta cheese. This Greek-inspired vegetarian recipe, ready in about 50 minutes, pairs canned chickpeas, olive oil, onion 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

• 2 cups drained and rinsed canned chickpeas
• 3 tbsp olive oil
• 1 medium, chopped onion
• 4 minced garlic cloves
• 1 1/2 cups canned diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 4 cups packed fresh spinach
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup crumbled feta cheese

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and fragrant.
2. Step 2: Stir in 2 cups drained and rinsed canned chickpeas, 1 1/2 cups canned diced tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, and 1/2 tsp dried thyme. Bring to a simmer and cover.
3. Step 3: Reduce heat to low and let the stew cook gently for 30 minutes, stirring occasionally until the flavors meld and sauce thickens slightly.
4. Step 4: Add 4 cups packed fresh spinach, 1 tsp salt, and 1/2 tsp black pepper, stirring until the spinach wilts, about 3 minutes.
5. Step 5: Remove from heat and ladle stew into bowls. Top each serving with 1/2 cup crumbled feta cheese and serve warm with crusty bread.