Slow-Cooked Greek Chickpea and Spinach Stew with Feta
A comforting vegetarian stew simmered slowly with chickpeas, tomatoes, and fresh spinach, topped with crumbled salty feta cheese. This greek-inspired vegetarian (vegetarian) ready in about 50 minutes pairs drained and rinsed canned chickpeas, olive oil, medium, chopped 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Greek Chickpea and Spinach Stew with Feta take to make?
Total time is about 50 minutes (10 min prep + 40 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 Slow-Cooked Greek Chickpea and Spinach 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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Greek Chickpea and Spinach 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 Slow-Cooked Greek Chickpea and Spinach 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 Slow-Cooked Greek Chickpea and Spinach 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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