Burmese Chickpea and Tomato Stew with Turmeric

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

A hearty vegetarian stew combining chickpeas, ripe tomatoes, and turmeric for a warming Burmese-inspired dish. This asian-inspired vegan (vegetarian) ready in about 40 minutes pairs cooked chickpeas, ripe 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.

Ingredients

• 2 cups cooked chickpeas
• 3 medium, diced ripe tomatoes
• 1 large, sliced thin onion
• 3, minced garlic cloves
• 1.5 tsp turmeric powder
• 1 tsp cumin seeds
• 2 tbsp vegetable oil
• 1.5 cups water
• to taste salt
• 2 tbsp, chopped fresh cilantro leaves
• 1 tbsp lime juice

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a medium pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until aromatic.
2. Step 2: Add 1 large thinly sliced onion and 3 minced garlic cloves, sautéing for 5-7 minutes until the onion is soft and golden.
3. Step 3: Stir in 1.5 tsp turmeric powder and cook for 1 minute until fragrant.
4. Step 4: Add 3 diced medium tomatoes and cook for 5 minutes until they break down and form a thick sauce.
5. Step 5: Pour in 1.5 cups water and add 2 cups cooked chickpeas, simmering uncovered for 10 minutes so the flavors meld.
6. Step 6: Season with salt to taste and finish by stirring in 1 tbsp lime juice and 2 tbsp chopped fresh cilantro leaves before serving warm.