Warm Greek Chickpea and Spinach Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 250 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Warm Greek Chickpea and Spinach Stew take to make?

Total time is about 35 minutes (10 min prep + 25 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 Warm 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 canned chickpeas from drying out.

Can I substitute ingredients in Warm 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 Warm 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 Warm 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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