Greek Chickpea & Spinach Stew
This nourishing Greek stew features tender chickpeas simmered with onions, garlic, olive oil, lemon, and loads of fresh spinach and herbs. It’s vegan, simple, and full of bright, earthy, and citrusy flavors — perfect with crusty bread or rice.
⏱ Time:
Prep Time: 10 minutes
Cook Time: 30–35 minutes
(If using dry chickpeas: Soak overnight + 1 hr simmer)
Total Time: 40–45 minutes (with canned chickpeas)
Servings: 4
Ingredients:
For the Stew:
2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3–4 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon dried oregano (preferably Greek)
1/2 teaspoon ground cumin (optional for earthy flavor)
1 can (15 oz )chickpeas, drained and rinsed (or 1.5 cups cooked)
4 cups fresh spinach (or 5 oz / 140g, roughly chopped)
1/2 cup vegetable broth or water
Zest of 1 lemon
Juice of 1 lemon (about 2 tablespoons)
Salt and black pepper to taste
Fresh Herbs (Add at the end):
2 tablespoons fresh parsley, chopped
1 tablespoon fresh dill or mint (optional)
Instructions:
1. Sauté Aromatics
In a wide pot or deep skillet, heat olive oil over medium heat.
Add onion and cook 5–7 minutes, until soft and golden.
Stir in garlic, red pepper flakes, oregano, and cumin (if using). Cook 1 minute until fragrant.
2. Simmer Chickpeas
Add chickpeas and vegetable broth or water.
Season with salt and pepper.
Simmer uncovered for 10 minutes, letting flavors meld.
3. Add Spinach & Lemon
Stir in spinach and cook until wilted (about 2–3 minutes).
Add lemon zest and juice, stir well.
4. Finish with Fresh Herbs
Remove from heat.
Stir in parsley and dill/mint.
Adjust seasoning with more lemon or salt as needed.
Serve With:
Warm crusty bread or pita
Steamed rice, Couscous, or bulgur
A dollop of Greek yogurt (if not vegan)
A drizzle of extra virgin olive oil on top
Notes:
For thicker stew: Mash a few chickpeas with the back of your spoon.
For more richness: Add a splash of olive oil or a spoonful of tahini just before serving.
Make it a meal: Top with a poached egg or grilled halloumi.
Tips:
Dry chickpeas: Soak overnight, then boil until tender (~1 hour), and use as normal.
No spinach: Use kale, chard, or even arugula.
Flavor booster: Add a pinch of smoked paprika or a crumbled bay leaf while simmering.
❓ Frequently asked questions FAQs:
Q: Can I freeze this stew?
A: Yes! Let it cool fully and freeze for up to 2 months. Reheat gently on the stovetop.
Q: Can I make it in advance?
A: Definitely. It tastes even better the next day as flavors develop.
Q: Is it gluten-free?
A: Yes, naturally gluten-free. Just serve with GF bread if needed.
Nutrition Facts
Calories ~260 kcal
Protein :10g
Fat :9g
Saturated Fat :1g
Carbohydrates :33g
Fiber :9g
Sugar :4g
Sodium :300mg
Vitamin A :80% DV