Slow-Simmered Greek Chickpea Stew with Spinach and Tomato
A hearty, rustic chickpea stew enriched with fresh spinach and ripe tomatoes, simmered slowly for depth and warmth. This greek-inspired vegan 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 cloves 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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- 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.
- Step 5: Simmer uncovered for another 10 minutes to thicken the stew slightly. Serve warm with crusty bread or over rice.
Frequently asked questions
How long does Slow-Simmered Greek Chickpea Stew with Spinach and Tomato take to make?
Total time is about 125 minutes (15 min prep + 110 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 Stew with Spinach and Tomato?
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 Stew with Spinach and Tomato?
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 Stew with Spinach and Tomato 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.
What goes well with Slow-Simmered Greek Chickpea Stew with Spinach and Tomato?
Greek vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
