Cumin-Infused Chickpea & Tomato Stew
Chickpeas simmer in a rich tomato broth infused with cumin, absorbing the spices to create a deeply satisfying, aromatic stew. This mediterranean-inspired vegetarian ready in about 35 minutes pairs Chickpeas (canned, drained), Diced tomatoes, medium Onion (finely diced) 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
- 1 can Chickpeas (canned, drained)
- 14 oz Diced tomatoes
- 1 medium Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 tsp Ground cumin
- 1 cup Vegetable broth
- 2 tbsp Fresh cilantro (chopped)
Instructions
- Step 1: Heat a large pot over medium heat, add 1 medium finely diced onion and cook for 5 minutes until translucent and slightly golden, stirring occasionally.
- Step 2: Add 3 minced garlic cloves and 1 tsp ground cumin to the pot, stirring for 1 minute until fragrant and the cumin aroma fills the kitchen.
- Step 3: Stir in 1 can drained chickpeas, 14 oz diced tomatoes, and 1 cup vegetable broth; bring to a gentle simmer and cook uncovered for 20 minutes until the stew thickens and flavors meld.
- Step 4: Remove from heat, stir in 2 tbsp fresh chopped cilantro, and serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Infused Chickpea & Tomato Stew take to make?
Total time is about 35 minutes (10 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-Infused Chickpea & Tomato 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 chickpeas (canned, drained) from drying out.
Can I substitute ingredients in Cumin-Infused Chickpea & Tomato 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-Infused Chickpea & Tomato 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.
What goes well with Cumin-Infused Chickpea & Tomato Stew?
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.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
