Slow-Simmered Greek Chickpea and Spinach Stew
Hearty chickpeas and tender spinach cooked in a fragrant tomato and herb broth, perfect for a comforting vegetarian meal. This greek-inspired vegetarian (vegetarian) ready in about 40 minutes pairs extra virgin olive oil, garlic cloves, minced, (1 can) canned diced tomatoes 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.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium (about 1 cup) yellow onion, diced
- 3 cloves garlic cloves, minced
- 14 oz (1 can) canned diced tomatoes
- 2 cups canned chickpeas, drained and rinsed
- 3 cups vegetable broth
- 4 cups fresh spinach leaves
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp dried oregano, and 1/2 tsp ground cumin, cooking for 1 minute until the spices bloom.
- Step 3: Add 14 oz canned diced tomatoes with their juices and 2 cups drained chickpeas to the pot, stirring to combine.
- Step 4: Pour in 3 cups vegetable broth and bring the stew to a gentle simmer. Reduce heat to low and cook uncovered for 20 minutes until flavors meld and broth slightly thickens.
- Step 5: Stir in 4 cups fresh spinach leaves and cook for 3-4 minutes until wilted. Season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lemon juice. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Greek Chickpea and Spinach 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 Greek Chickpea and Spinach 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 Greek Chickpea and Spinach 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 Greek Chickpea and Spinach 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 Greek Chickpea and Spinach 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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