Baked Spicy Mediterranean Chickpea and Tomato Stew

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming oven-baked stew with chickpeas, ripe tomatoes, and a spicy kick from chili powder, perfect for a hearty vegetarian meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs canned chickpeas, canned diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 25 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add 1 diced medium onion and sauté for 5 minutes until softened and translucent.
  2. Step 2: Stir in 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 1 minute until fragrant.
  3. Step 3: Add 2 cups drained and rinsed canned chickpeas and 1 (14.5 oz) can diced tomatoes (with liquid) to the skillet. Season with 1 tsp salt and 1/2 tsp black pepper. Stir to combine.
  4. Step 4: Transfer the skillet to the preheated oven and bake uncovered for 20 minutes until the stew thickens and bubbles.
  5. Step 5: Remove from oven and stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley. Serve warm with crusty bread or over rice.

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