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Mediterranean Chicpea Stew w/ Spinach & Feta



1 tbs olive oil

2 red onions, diced

2 cloves garlic, minced

1 tsp dried oregano

1/2 tsp cayenne powder

1-15 ounce can chopped tomatoes

1 cup of vegetable stock

1 tbsp balsamic vinegar

1-15 ounce cans chickpeas, drained

3 cups spinach

4 ounces crumbled feta

1/2 tsp salt or to taste

red chili flakes-optional

fresh parsley, optional


  1. Heat olive oil over a medium heat in a large skillet. Add the onions and saute for 5 minutes to soften. Add the garlic, oregano, cayenne and cook another minute.

  2. Stir in the tomatoes, stock, vinegar. Bring to a boil and then reduce the heat down to a simmer. Let cook 7-10 minutes to thicken the sauce and stir every so often.

  3. Stir in the chickpeas, spinach, and feta. Cover and cook another 2-3 minutes. Season with salt as needed and garnish with red chili flakes and parsley.

  4. Serve or separate into meal containers for the week. *If you do this for meal prep, I wouldn’t add the feta until the morning you will eat it.

CALORIES: 310 CARB: 33g PRO: 14.9g FAT: 14.4g

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