Slow-Simmered Greek Chickpea Stew with Spinach and Tomato

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A hearty, rustic chickpea stew enriched with fresh spinach and ripe tomatoes, simmered slowly for depth and warmth. This Greek-inspired vegan recipe, ready in about 125 minutes, pairs extra virgin olive oil, yellow onion, diced, carrots, 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

• 1 cup dried chickpeas, soaked overnight and drained
• 3 tbsp extra virgin olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 4 garlic cloves, minced
• 14 oz can canned diced tomatoes
• 4 cups vegetable broth
• 4 cups fresh spinach leaves
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 2 diced carrots, sautéing for 5-6 minutes until softened and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and cook for 30 seconds until aromatic. Add 1 cup soaked and drained dried chickpeas and 1 tsp dried oregano, stirring to combine.
3. Step 3: Pour in 14 oz canned diced tomatoes with their juices and 4 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours until chickpeas are tender.
4. Step 4: Add 4 cups fresh spinach leaves, stirring until wilted, about 3 minutes. Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and 2 tbsp fresh lemon juice.
5. Step 5: Simmer uncovered for another 10 minutes to thicken the stew slightly. Serve warm with crusty bread or over rice.