Slow-Simmered Chickpea and Tomato Stew with Spinach

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

A hearty vegetarian stew featuring tender chickpeas and fresh spinach simmered in a rich tomato and herb broth. This Greek-inspired vegetarian recipe, ready in about 120 minutes, pairs dry chickpeas, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 dry chickpeas
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 28 oz canned crushed tomatoes
• 3 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 5 cups, roughly chopped fresh spinach
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 2 tbsp lemon juice

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

Instructions

1. Step 1: Soak 1 cup dry chickpeas overnight in cold water. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 3 tbsp olive oil over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent.
3. Step 3: Add 4 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp dried thyme. Cook for 1 minute until fragrant.
4. Step 4: Stir in 28 oz canned crushed tomatoes, 3 cups vegetable broth, and the soaked chickpeas. Bring to a boil, then reduce heat to low and simmer, covered, for 1 1/2 hours until chickpeas are tender.
5. Step 5: Add 5 cups roughly chopped fresh spinach, 1 1/2 tsp sea salt, and 1 tsp black pepper. Cook uncovered for 10 minutes until spinach wilts and stew thickens.
6. Step 6: Remove from heat and stir in 2 tbsp lemon juice for brightness. Serve warm with crusty bread.