Quick Greek Stew
Warm up your weeknight dinners with this hearty yet quick Greek Stew, a vibrant medley of Mediterranean staples that comes together in just 35 minutes! Packed with protein-rich chickpeas, tender zucchini, sweet carrots, and nutrient-dense spinach, this one-pot dish is simmered in a savory tomato broth infused with aromatic oregano and a subtle hint of cinnamon. The addition of briny kalamata olives and tangy crumbled feta cheese takes the flavor to the next level, while a squeeze of fresh lemon brightens every bite. Perfect for busy schedules, this vegetarian stew is not only easy to prepare but also incredibly satisfying, making it an ideal option for a wholesome family meal. Serve with crusty bread or a side salad for a delightful taste of Greece at your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 1 medium zucchini, diced
- 1 15-ounce can canned chickpeas, drained and rinsed
- 1 15-ounce can canned diced tomatoes
- 2 cups vegetable broth
- 0.5 cup kalamata olives, pitted and sliced
- 1 teaspoon dried oregano
- 0.25 teaspoon ground cinnamon
- 3 cups baby spinach
- 0.5 cup feta cheese, crumbled
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 medium lemon, cut into wedges for serving
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Stir in the sliced carrots and diced zucchini, and cook for 5 minutes, until slightly softened.
Add the chickpeas, diced tomatoes, vegetable broth, kalamata olives, dried oregano, ground cinnamon, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.
Add the baby spinach and cook for 2-3 minutes, until wilted.
Taste and adjust seasoning if necessary.
Serve the stew hot, garnished with crumbled feta cheese and a wedge of lemon on the side.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 29.2 g | 146% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 7442 mg | 324% | |
| Total Carbohydrate | 181.7 g | 66% | |
| Dietary Fiber | 53.7 g | 192% | |
| Total Sugars | 51.4 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1201 mg | 92% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3866 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
