Cumin and Coriander-Spiced Chickpea and Vegetable Stew
A comforting one-pot stew featuring chickpeas, carrots, and celery simmered in a rich tomato-based broth with warming spices. This mediterranean-inspired vegetarian (vegetarian) ready in about 40 minutes pairs olive oil, large, diced onion, peeled and diced carrots 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.
Ingredients
- 2 tbsp olive oil
- 1 large, diced onion
- 2, peeled and diced carrots
- 2 stalks, diced celery
- 3 cloves, minced garlic
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1 (14 oz) can diced tomatoes
- 1 (15 oz) can, drained and rinsed chickpeas
- 1 cup vegetable broth
- 1/4 cup, chopped parsley
- to taste salt
- to taste black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced large onion, 2 diced carrots, and 2 diced celery stalks; cook for 8 minutes until vegetables are tender.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander; cook for 1 minute until aromatic.
- Step 3: Add 1 can diced tomatoes (with juice), 1 can drained chickpeas, and 1 cup vegetable broth. Bring to a simmer, then reduce heat to low and cover. Cook for 15 minutes to allow flavors to meld.
- Step 4: Season with salt and black pepper to taste, then stir in 1/4 cup chopped fresh parsley. Serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin and Coriander-Spiced Chickpea and Vegetable Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Cumin and Coriander-Spiced Chickpea and Vegetable Stew?
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 olive oil from drying out.
Can I substitute ingredients in Cumin and Coriander-Spiced Chickpea and Vegetable Stew?
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 Cumin and Coriander-Spiced Chickpea and Vegetable Stew 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.
Is Cumin and Coriander-Spiced Chickpea and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
