Slow-Cooked Greek Chickpea and Spinach Stew with Tomato and Herbs

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

A hearty vegetarian stew simmered with chickpeas, fresh spinach, tomato, garlic, and traditional Greek herbs for a comforting meal. This Greek-inspired vegetarian recipe, ready in about 45 minutes, pairs canned chickpeas, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 6, 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 cans (15 oz each), drained and rinsed canned chickpeas
• 6 cups, washed and roughly chopped fresh spinach
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 5, minced garlic cloves
• 1 can (14 oz) canned diced tomatoes
• 2 tsp dried oregano
• 1 tsp ground cumin
• 2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-6 minutes until soft and translucent.
2. Step 2: Stir in 5 minced garlic cloves, 2 tsp dried oregano, and 1 tsp ground cumin. Cook for 1 minute until fragrant.
3. Step 3: Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14 oz) diced tomatoes with juices, and 2 cups vegetable broth. Bring to a simmer.
4. Step 4: Reduce heat to low, cover, and let the stew cook gently for 20 minutes to blend flavors.
5. Step 5: Stir in 6 cups chopped fresh spinach and cook for another 5 minutes until wilted.
6. Step 6: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and finish with 2 tbsp fresh lemon juice to brighten the stew before serving.