Like my Lebanese grandmother taught me, I often add just a wee pinch of cinnamon and allspice to my Greek and Arabic dishes. Have you ever wondered what makes meals from both these cuisines taste so good? Chances are there are tiny pinches of subtle spices in each dish. You can leave these spices out with good results. But they really do add a soft background flavor that makes this stew a little more special. Plus, your kitchen will smell divine as it’s cooking.
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Greek Style Chickpea Stew
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore, Gluten-Free
Description
Hearty and flavorful, this Greek-style stew is perfect for a cozy weeknight dinner. Easily customizable to your taste!
Ingredients
- 1 large onion, chopped
- 2 bell peppers, chopped
- 2-3 cloves garlic cloves, minced
- 2 baking potatoes, peeled and chopped
- 2 cans 16 ounce cans of chickpeas, rinsed and drained
- 1 box 26.46 box of Pomi Chopped Tomatoes or almost all of a 28 ounce can of best quality chopped tomatoes
- 1 cup (237 ml) water
- Extra virgin olive oil for cooking
- a pinch of sugar honey or a pinch of sugar to balance the acid in the tomatoes
- 1 teaspoon dried oregano teaspoon of dried oregano
- 1/2 teaspoon marjoram teaspoon of marjoram
- 2 dried bay leaves
- a pinch of ground allspice and ground cinnamon Tiny pinch of ground allspice and ground cinnamon
- Sea salt or kosher salt and fresh cracked pepper to taste
- 2 tbsp tablespoons of garbanzo bean flour mixed with two tablespoons of cold water
- Freshly chopped parsley, flaky sea salt, a drizzle of good fruity olive oil, steamed rice, crusty bread or quinoa are serving options
Instructions
- In a Dutch oven or oven-safe pot with a lid, sauté the onions and peppers on medium-high heat with olive oil, salt, and pepper. Cover the pot and add a little water if needed.
- Once the peppers and onions are soft, add the potatoes, garlic, chickpeas, tomatoes, water, honey, spices, seasonings, bay leaves, and salt and pepper. Bring to a boil, then reduce heat and simmer covered for 10 minutes.
- Preheat oven to 350°F (177°C).
- After 10 minutes of simmering on the stovetop, place the pot in the preheated oven and cook for an additional 20 minutes.
- When the stew is finished cooking, remove the bay leaves.
- Stir in a mixture of garbanzo bean flour and water.
- Adjust the seasonings.
- Serve.
Notes
- For a richer flavor, use roasted bell peppers instead of raw.
- If you don’t have garbanzo bean flour, you can omit it or use a cornstarch slurry as a thickener.
- Leftovers can be stored in the refrigerator for up to 4 days and are even more flavorful the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Greek
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Do I need to use canned chickpeas, or can I cook them from dried?
Either works. Canned chickpeas save about 90 minutes of soaking and simmering. If using dried, soak them overnight and cook until tender before adding them to the stew.
What makes this stew specifically Greek in style?
the mix of tomatoes, olive oil, oregano, and lemon distinguishes it from other chickpea stews. A generous amount of feta crumbled on top at serving ties it all together. 
Can I make this stew ahead of time?
This stew reheats very well and the flavors deepen overnight. Store it in the fridge for up to 4 days. Add a little water or broth when reheating since the chickpeas absorb liquid as they sit.
