Slow-Cooked Greek Chickpea Stew with Spinach and Lemon

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty vegetarian stew simmered with chickpeas, fresh spinach, and bright lemon, seasoned with classic Greek spices. This greek-inspired vegetarian (vegetarian) ready in about 120 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 320 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.

Prep: 15 min Cook: 105 min Serves 4 Greek cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Rinse 1 cup dried chickpeas and soak in water overnight or for at least 8 hours. Drain.
  2. Step 2: In a large pot, heat 3 tbsp extra virgin olive oil over medium heat. Add 1 cup diced onion and 2/3 cup diced carrot, sauté for 6 minutes until softened and translucent.
  3. Step 3: Add 4 minced garlic cloves, 1 tbsp dried oregano, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
  4. Step 4: Stir in the drained chickpeas, 14 oz canned diced tomatoes with juice, 4 cups water, 1 1/2 tsp sea salt, and 1 tsp black pepper. Bring to a boil.
  5. Step 5: Reduce heat to low, cover, and simmer gently for 1 1/2 hours or until chickpeas are tender, stirring occasionally.
  6. Step 6: Stir in 4 cups fresh spinach leaves and cook uncovered for 5 minutes until wilted.
  7. Step 7: Remove from heat and stir in 3 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley before serving warm.

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Frequently asked questions

How long does Slow-Cooked Greek Chickpea Stew with Spinach and Lemon take to make?

Total time is about 120 minutes (15 min prep + 105 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 Lemon?

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 Lemon?

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 Lemon 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 Lemon 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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