Slow-Simmered Chickpea and Spinach Greek Stew
A hearty Mediterranean vegetarian stew featuring tender chickpeas and fresh spinach simmered in a lightly spiced tomato sauce. This greek-inspired vegetarian (vegetarian) ready in about 40 minutes pairs extra virgin olive oil, large, diced yellow onion, minced garlic cloves 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
- 3 tbsp extra virgin olive oil
- 1 large, diced yellow onion
- 3 minced garlic cloves
- 14 oz (1 can) canned diced tomatoes
- 2 cups cooked chickpeas
- 4 cups fresh baby spinach
- 1 cup water or vegetable broth
- 1 tsp dried oregano
- 1/4 tsp ground cinnamon
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 large diced yellow onion and sauté for 5-6 minutes until softened and translucent.
- Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant without browning.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 cups cooked chickpeas, 1 cup water or vegetable broth, 1 tsp dried oregano, and 1/4 tsp ground cinnamon. Bring to a gentle simmer.
- Step 4: Reduce heat to low and cook uncovered for 20 minutes, stirring occasionally, allowing the sauce to thicken and flavors to meld.
- Step 5: Add 4 cups fresh baby spinach, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper. Cook for another 3-4 minutes until the spinach wilts.
- Step 6: Remove from heat and stir in 1 tbsp fresh lemon juice. Serve warm with crusty bread or rice.
Frequently asked questions
How long does Slow-Simmered Chickpea and Spinach Greek Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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-Simmered Chickpea and Spinach Greek Stew?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Chickpea and Spinach Greek Stew?
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-Simmered Chickpea and Spinach Greek Stew 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-Simmered Chickpea and Spinach Greek Stew 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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