Centralina-Inspired Vegetable and Chickpea Stew

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

A hearty vegetable and chickpea stew with regional vegetables, infused with warm spices and fresh herbs—a comforting dish for any season. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 50 minutes, pairs extra virgin olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 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

• 3 tbsp extra virgin olive oil
• 1 large, diced (about 1 cup) yellow onion
• 2 medium, peeled and sliced into 1/4-inch rounds carrots
• 2, sliced celery stalks
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 14 oz (1 can) canned diced tomatoes
• 2 cups (about 1 can drained) cooked chickpeas
• 3 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
2. Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with juices, 2 cups cooked chickpeas, and 3 cups vegetable broth. Stir to combine and bring to a simmer.
4. Step 4: Reduce heat to low, cover partially, and let stew simmer gently for 25 minutes, stirring occasionally, until vegetables are tender and flavors meld.
5. Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice for brightness.
6. Step 6: Serve hot with crusty bread or over rice for a nourishing meal.