Slow-Cooked Greek Chickpea and Tomato Stew

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

Hearty chickpea stew simmered with ripe tomatoes, garlic, and herbs for a comforting vegetarian Mediterranean meal. This Greek-inspired vegan recipe, ready in about 130 minutes, pairs dried chickpeas, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 1 cup dried chickpeas
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 5, minced garlic cloves
• 28 oz canned diced tomatoes
• 3 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 bay leaf
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1/4 cup, chopped fresh parsley

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

Instructions

1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight or for at least 8 hours. Drain before cooking.
2. Step 2: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 6-7 minutes until translucent.
3. Step 3: Add 5 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 28 oz canned diced tomatoes, 3 cups vegetable broth, soaked chickpeas, 2 tsp dried oregano, 1 tsp ground cumin, 1 bay leaf, 1 1/2 tsp salt, and 1 tsp black pepper.
5. Step 5: Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until chickpeas are tender and stew thickens, stirring occasionally.
6. Step 6: Remove bay leaf and stir in 1/4 cup chopped fresh parsley before serving warm.