Slow-Cooked Greek Chickpea Stew with Tomatoes and Spinach

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Hearty and flavorful chickpea stew slowly simmered with tomatoes, garlic, and fresh spinach for a comforting vegetarian Mediterranean meal. This Greek-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs canned chickpeas, drained and rinsed, olive oil, yellow onion, diced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cans (15 oz each) canned chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 large yellow onion, diced
• 4 garlic cloves, minced
• 1 can (14 oz) canned diced tomatoes
• 2 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp paprika
• 4 cups fresh spinach leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, and 1 tsp paprika, cooking 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. Stir to combine and bring to a gentle simmer.
4. Step 4: Reduce heat to low and cover the pot. Let stew simmer gently for 25 minutes, stirring occasionally.
5. Step 5: Add 4 cups fresh spinach leaves and 1 tsp salt, 1/2 tsp black pepper to the pot. Stir until spinach wilts, about 3 minutes.
6. Step 6: Remove from heat and stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning if needed and serve warm with crusty bread.