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.

Nutriscore Rating: 73/100

Prep Time:10 mins

Cook Time:25 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened.

Step 3

Add the minced garlic and cook for another 1 minute, stirring frequently.

Step 4

Stir in the sliced carrots and diced zucchini, and cook for 5 minutes, until slightly softened.

Step 5

Add the chickpeas, diced tomatoes, vegetable broth, kalamata olives, dried oregano, ground cinnamon, salt, and black pepper. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15 minutes, stirring occasionally.

Step 7

Add the baby spinach and cook for 2-3 minutes, until wilted.

Step 8

Taste and adjust seasoning if necessary.

Step 9

Serve the stew hot, garnished with crumbled feta cheese and a wedge of lemon on the side.

Nutrition Facts

Serving size	2174.1 grams (2174.1g)

Amount per serving	% Daily Value*
Calories	1859

Total Fat 104.30g	134%
Saturated Fat 29.20g	146%
Polyunsaturated Fat 7.70g
Cholesterol 109mg	36%
Sodium 7442mg	324%
Total Carbohydrate 181.70g	66%
Dietary Fiber 53.70g	192%
Total Sugars 51.40g
Protein 65.00g	130%

Vitamin D 0IU	0%
Calcium 1201mg	92%
Iron 22mg	121%
Potassium 3866mg	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.

Source of Calories

Fat: 48.8%

Protein: 13.5%

Carbs: 37.7%