Slow-Cooked Greek Chickpea Stew with Spinach and Feta
A hearty vegetarian stew featuring tender chickpeas, spinach, and tangy feta cheese slowly simmered in a tomato-herb broth. This greek-inspired vegetarian (vegetarian) ready in about 125 minutes pairs dried chickpeas, water, extra virgin olive oil 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
- 1 cup dried chickpeas
- 4 cups water
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz canned diced tomatoes
- 4 cups fresh spinach leaves
- 1 tsp dried oregano
- 1 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1/2 cup feta cheese, crumbled
Instructions
- Step 1: Rinse and soak 1 cup dried chickpeas in cold water overnight. Drain.
- Step 2: In a large pot, heat 2 tbsp extra virgin olive oil over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 3: Add 3 minced garlic cloves and cook for 1 minute until aromatic.
- Step 4: Stir in the soaked chickpeas, 4 cups water, 14 oz canned diced tomatoes, 1 tsp dried oregano, 1 1/2 tsp sea salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours until chickpeas are tender.
- Step 5: Add 4 cups fresh spinach leaves and cook for an additional 5 minutes until wilted.
- Step 6: Remove from heat and gently fold in 1/2 cup crumbled feta cheese. Serve warm.
Equipment for this recipe
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Frequently asked questions
How long does Slow-Cooked Greek Chickpea Stew with Spinach and Feta take to make?
Total time is about 125 minutes (15 min prep + 110 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 Stew with Spinach and 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 dried chickpeas from drying out.
Can I substitute ingredients in Slow-Cooked Greek Chickpea Stew with Spinach and 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 Stew with Spinach and 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 Stew with Spinach and 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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