Warm Greek Chickpea and Spinach Stew

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty stew with tender chickpeas, fresh spinach, and a bright tomato base seasoned with garlic and herbs, perfect for a comforting vegetarian dinner. This Greek recipe (vegetarian, mediterranean), ready in about 35 minutes, pairs canned chickpeas, fresh spinach, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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

• 2 cups drained and rinsed canned chickpeas
• 4 cups tightly packed fresh spinach
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 14 oz canned diced tomatoes
• 1 cup water or vegetable broth
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 tsp dried oregano and 1/2 tsp paprika, stirring for 30 seconds.
3. Step 3: Add 14 oz canned diced tomatoes with their juices, 1 cup water or vegetable broth, and 2 cups drained chickpeas. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the mixture to a simmer, cover partially, and cook for 15 minutes to let flavors meld.
5. Step 5: Add 4 cups tightly packed fresh spinach and stir until wilted, about 3 minutes.
6. Step 6: Finish with 1 tbsp fresh lemon juice stirred in for brightness, then serve hot with crusty bread.