Baked Twelve-Spice Chickpea and Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty, vegan stew with chickpeas and seasonal vegetables simmered in a warm twelve-spice infused tomato base, baked to deepen flavors. This Mediterranean-inspired New Year's recipe (vegan), ready in about 65 minutes, pairs canned chickpeas, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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.

Ingredients

• 2 cups (drained and rinsed) canned chickpeas
• 2 tbsp olive oil
• 1 large, diced onion
• 4, minced garlic cloves
• 2 medium, diced carrot
• 2, diced celery stalk
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp ground black pepper
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground cardamom
• 1/4 tsp ground nutmeg
• 1 tsp paprika
• 1 tsp salt
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Preheat oven to 350°F. In a large ovenproof pot, heat 2 tbsp olive oil over medium heat. Add 1 large diced onion, 4 minced garlic cloves, 2 diced carrots, and 2 diced celery stalks. Sauté for 5-7 minutes until vegetables soften and onions become translucent.
2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp ground cinnamon, 1/2 tsp ground turmeric, 1/2 tsp ground black pepper, 1/2 tsp ground ginger, 1/4 tsp ground cloves, 1/4 tsp ground cardamom, 1/4 tsp ground nutmeg, 1 tsp paprika, and 1 tsp salt. Cook spices with vegetables for 1 minute until fragrant.
3. Step 3: Add 2 cups drained chickpeas, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Stir well to combine all ingredients.
4. Step 4: Cover the pot with a lid and place in the preheated oven. Bake for 45 minutes, stirring halfway through, until the stew thickens and flavors meld.
5. Step 5: Remove from oven, stir in 1/4 cup chopped fresh parsley, and serve hot with crusty bread or rice.