Chickpea and Zucchini Stew with Cumin and Coriander

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A warming stew featuring chickpeas and zucchini simmered in a fragrant broth with warm spices. This mediterranean-inspired vegetarian ready in about 35 minutes pairs chickpeas, zucchini, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

★ 4.1 (12 ratings) Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium onion diced and 2 minced garlic cloves, sauté for 3-4 minutes until soft and fragrant.
  2. Step 2: Stir in 1 tsp ground cumin, 1 tsp ground coriander, and 2 tbsp tomato paste. Cook for 1 minute until paste darkens slightly.
  3. Step 3: Add 2 cups vegetable broth, 2 cans (15 oz each) drained and rinsed chickpeas, and 2 medium zucchini diced. Bring to a simmer and cook for 15 minutes until zucchini is tender.
  4. Step 4: Season with salt and pepper to taste. Stir in 2 tbsp chopped fresh parsley and serve warm.

Frequently asked questions

How long does Chickpea and Zucchini Stew with Cumin and Coriander take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chickpea and Zucchini Stew with Cumin and Coriander?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chickpeas from drying out.

Can I substitute ingredients in Chickpea and Zucchini Stew with Cumin and Coriander?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chickpea and Zucchini Stew with Cumin and Coriander for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chickpea and Zucchini Stew with Cumin and Coriander?

Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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