Baked Fourth-Century Spiced Chickpea and Tomato Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming baked stew of chickpeas and tomatoes, infused with cumin and smoked paprika, perfect for a cozy vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 50 minutes pairs canned chickpeas, drained and rinsed, (14.5 oz) canned diced tomatoes, medium onion, chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 40 min Serves 4 Mediterranean cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 375°F. Heat 3 tbsp olive oil in a skillet over medium heat. Add 1 chopped medium onion and 3 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
  2. Step 2: Stir in 2 tsp ground cumin and 1 tsp smoked paprika, cooking for 1 minute to release the spices' aromas.
  3. Step 3: Add 2 cups drained canned chickpeas, 1 can (14.5 oz) diced tomatoes with juices, 1 cup vegetable broth, 1 tsp salt, and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Transfer the mixture to an oven-safe baking dish and bake uncovered for 30 minutes until the stew thickens and flavors meld.
  5. Step 5: Remove from oven and sprinkle with 2 tbsp chopped fresh parsley before serving warm.

Frequently asked questions

How long does Baked Fourth-Century Spiced Chickpea and Tomato Stew take to make?

Total time is about 50 minutes (10 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Fourth-Century Spiced Chickpea and Tomato Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium onion, chopped from drying out.

Can I substitute ingredients in Baked Fourth-Century Spiced Chickpea and Tomato Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Fourth-Century Spiced Chickpea and Tomato Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Fourth-Century Spiced Chickpea and Tomato Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

Related recipes