Slow Cooker Lemony Chickpea and Spinach Stew with Feta

By Sprig Originals ✓ · cooked up in Sprig

A dump-and-go Mediterranean chickpea stew that cooks itself while you get on with your day. Chickpeas, tomatoes, onion and oregano go in cold and come out thick, garlicky and glossy with olive oil. A squeeze of lemon and a handful of crumbled feta at the table turn it into a proper dinner with bread or rice.

Ingredients

• 2 15-oz cans chickpeas (drain one can, add the other with its liquid)
• 1 28-oz can diced tomatoes
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 3 tbsp olive oil
• 2 tsp dried oregano
• 10 oz frozen chopped spinach (no need to thaw)
• 1 tsp salt, plus black pepper to taste

• 1 lemon, cut into wedges
• 4 oz feta, crumbled

Instructions

1. Tip everything from the first group straight into a 5- to 6-quart slow cooker: both cans of chickpeas (one drained, one with its liquid), the diced tomatoes with their juice, onion, garlic, olive oil, oregano, the frozen spinach block, salt and a few grinds of pepper. No need to thaw or brown anything.
2. Stir once or twice just to spread the seasoning around, then push the frozen spinach down into the liquid so it is mostly covered.
3. Cover and cook on LOW for 6 hours or on HIGH for 3 hours 30 minutes, without lifting the lid. The stew is ready when the onion is completely soft and the liquid has thickened around the chickpeas.
4. Stir well to break up the spinach and lightly mash about a quarter of the chickpeas against the side of the cooker with a spoon to thicken the stew. Taste and add more salt and pepper if needed.
5. Ladle into bowls, squeeze a lemon wedge over each serving and scatter generously with crumbled feta. Serve with warm flatbread or rice.

Chef's tips

Nutrition (per serving, estimated)

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