Chickpea and Olive Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A fragrant, vegetable-packed stew simmered with chickpeas, pitted olives, and lemon, ideal for a light yet satisfying meal. This Tunisian vegetarian recipe (mediterranean, gluten-free), ready in about 45 minutes, pairs olive oil, onion, and garlic for a weeknight-friendly dinner. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" 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 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup green olives, pitted
• 1 cup zucchini, chopped
• 1 cup carrots, chopped
• 1 tbsp lemon juice
• to taste salt
• 2 tbsp fresh cilantro, chopped

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Cook chopped onion until golden, about 5 minutes.
2. Step 2: Add minced garlic, ground cumin, ground coriander, and ground turmeric. Cook for 1 minute until fragrant.
3. Step 3: Stir in drained chickpeas, diced tomatoes, vegetable broth, zucchini, and carrots. Bring to a gentle simmer, cover, and cook for 25 minutes until vegetables are tender.
4. Step 4: Stir in pitted green olives and lemon juice. Cook uncovered for 5 minutes to meld flavors. Season with salt to taste.
5. Step 5: Garnish with chopped fresh cilantro before serving.