Slow-Cooked Greek Chickpea Stew with Tomatoes and Spinach
Hearty and flavorful chickpea stew slowly simmered with tomatoes, garlic, and fresh spinach for a comforting vegetarian Mediterranean meal. This greek-inspired vegan (vegetarian) ready in about 50 minutes pairs olive oil, large yellow onion, diced, garlic cloves, minced 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 cloves 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
Instructions
- 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.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp dried oregano, and 1 tsp paprika, cooking for 1 minute until fragrant.
- 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.
- Step 4: Reduce heat to low and cover the pot. Let stew simmer gently for 25 minutes, stirring occasionally.
- 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.
- 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.
Frequently asked questions
How long does Slow-Cooked Greek Chickpea Stew with Tomatoes and Spinach take to make?
Total time is about 50 minutes (15 min prep + 35 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 Tomatoes and Spinach?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Greek Chickpea Stew with Tomatoes and Spinach?
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 Tomatoes and Spinach 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 Tomatoes and Spinach 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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