MediterraneanEasy · Hot
Savory Chickpea and Spinach Stew with Oregano
A hearty, brothy stew built on tender chickpeas and wilted spinach, slow-simmered with aromatic vegetables and finished with a bright squeeze of lemon. Comforting enough for a cold evening, frugal enough for any weeknight.
Prep
20 min
Cook
35 min
Total
50 min
Method
Prep the Aromatics
1
Peel and dice the yellow-onion into small pieces. Set aside.
2
Mince the garlic cloves finely. Set aside.
3
Peel and dice the carrots into small cubes. Set aside.
4
Wash and dice the celery stalks into small pieces. Set aside.
5
Peel and dice the potato into 1-inch cubes. Set aside.
6
Cut the lemon in half and squeeze out 2 tablespoons of fresh juice. Reserve the squeezed halves and juice.
Build the Stew
7
In a large stockpot or Dutch oven, heat the olive-oil over medium heat until it shimmers gently.
8
Add the diced onion to the pot. Cook, stirring with a wooden-spoon, for 5 minutes until softened and translucent.
10
11
Pour in the chicken-broth and stir to deglaze any bits from the bottom of the pot.
Finish and Serve
14
Remove the lid and increase heat slightly. Add the spinach in handfuls, stirring each batch until wilted before adding more.
15
Season the stew with salt and black-pepper. Taste and adjust seasoning if needed — the broth should be savory and well-seasoned.
16
Add the reserved lemon juice and stir gently.
17
18
Remove from heat. Ladle into deep bowls and serve with crusty bread alongside for soaking up the broth.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -11
Calories
905
per serving
Source of protein · 44gSource of fibre · 25gLow sugar · 7gLow saturated fat · 2g
Protein
44g
Carbs
146g
Fat
20g
Sat. fat
2g
Fiber
25g
Sugar
7g
Sodium
1083mg
Gluten FreeDairy FreeHeart HealthyDiabetes FriendlyHigh FiberHigh ProteinPlant Forward
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.5
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.6m³
Runoff
0.07g P
chickpeas drives 71% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
1
Bitter
2
Spicy
Textures
TenderSilkyCreamySaucy
Aromas
HerbalSavoryEarthyAromatic
Kitchen Equipment
Primary Tool
Dutch OvenCounter FootprintMedium
Safety & Storage
Cross Contamination
Drain and rinse canned chickpeas thoroughly to reduce sulfite residues. Use separate cutting boards for vegetables to prevent cross-contact with allergen-containing items.
Cooking Temperature
Ensure the stew reaches and maintains a gentle simmer (185-200°F) for food safety. The 20-minute simmer at low heat after adding potatoes and chickpeas ensures adequate cooking time.
Storage
Cool stew to room temperature within 2 hours of cooking. Transfer to airtight containers and refrigerate at 40°F or below. Use within 3-4 days for best quality.
Shelf Life
Stew may be frozen for up to 2-3 months. Thaw overnight in refrigerator before reheating. Quality of spinach may degrade faster than other components during frozen storage.
Handling
When wilting spinach in batches, ensure each addition reaches adequate temperature before adding more to prevent uneven cooking and potential food safety issues.
High Risk Population
For immunocompromised individuals, elderly, pregnant women, or young children, ensure chicken broth is purchased from trusted sources and is fully heated to boiling (212°F) before serving.
Allergen Warning
Commercial chicken broth may contain hidden allergens including celery, wheat, soy, or be processed in facilities with tree nuts or peanuts. Always check product labels for specific allergen information.
Pro Tips
Technique
Never rush the simmer. I know we are all busy, but this stew needs a good twenty minutes at a low bubble before you add the spinach. The chickpeas need that time to soften into the broth, and the potato should nearly fall apart before you call it done.
Substitution
No chicken broth on hand? A good vegetable stock works beautifully here. And if you have white beans instead of chickpeas, do use them—I won't tell anyone, and your grandmother certainly wouldn't have cared either.
Batch Cooking
Make a double batch. This stew is even better the next day when the chickpeas have absorbed all that brothy goodness and the herbs have had time to settle in.
Flavor Boost
Before you add the spinach, crush one of the cooked chickpeas against the side of the pot with your wooden spoon. It thickens the broth just slightly and gives the whole pot a creamier, more cohesive character.
From the chef
This is the kind of stew my mother would have called 'nothing fancy, everything necessary.' In the Jura, when the cold crept through the stone walls and the larder grew thin, we turned to chickpeas and whatever greens the garden offered. A pot like this would sit at the back of the stove all afternoon, and by supper time, it had become something that filled the belly and warmed the bones for hours afterward. That squeeze of lemon at the end isn't just brightness—it is the memory of her standing at the counter, squeezing the last of the citrus over the pot before calling us to table.
TagsWeeknight DinnerFrugalOne PotComfort FoodHigh FiberBrothySlow SimmeredVegetarian Adaptable
AllergensCelerySulfites
Source: generated · June 10, 2026