Time-Honored Greek Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A deeply authentic Greek bean stew made with slow-cooked chickpeas, lemon, and herbs, honoring traditional village cooking methods without modern additives. This mediterranean-inspired vegetarian ready in about 105 minutes pairs chickpeas, olive oil, medium red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 3, 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

• 200g chickpeas
• 4 tbsp olive oil
• 1 medium red onion
• 1 medium carrot
• 2 celery stalk
• 1 tsp dried oregano
• 1 lemon
• 5g fresh dill

Instructions

1. Step 1: Soak 200g dried chickpeas overnight, then drain and simmer in 1L water for 45 minutes until tender but not mushy.
2. Step 2: Heat 4 tbsp olive oil in a pot over medium heat, add 1 diced red onion, 1 diced carrot, and 2 diced celery stalks; cook for 10 minutes until softened and golden at edges.
3. Step 3: Add 1 tsp dried oregano to the vegetables, stir for 30 seconds until aromatic, then add the cooked chickpeas and 200ml water.
4. Step 4: Simmer uncovered for 20 minutes until flavors meld, then stir in 5g chopped fresh dill and the juice of 1 lemon until the stew is bright and tangy.