Cumin-Roasted Vegetable and Chickpea Stew
A hearty, plant-based stew with caramelized vegetables and spices, simmered with chickpeas for protein. This mediterranean-inspired vegetarian (vegetarian) ready in about 45 minutes pairs (15 oz), drained and rinsed chickpeas, olive oil, ground cumin 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 cups, diced (zucchini, bell peppers, carrots) mixed vegetables
- 1 can (15 oz), drained and rinsed chickpeas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1, diced onion
- 3 cloves, minced garlic
- 2 cups vegetable broth
- to taste salt
- to taste pepper
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 400°F. Toss 2 cups mixed vegetables, diced, with 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Spread on a baking sheet and roast for 20 minutes until tender and caramelized.
- Step 2: While vegetables roast, heat a large pot over medium heat. Add 1 onion, diced, and 3 cloves garlic, minced, and cook for 3-4 minutes until onion is translucent.
- Step 3: Add 2 cups vegetable broth and 1 can (15 oz) chickpeas, drained and rinsed, to the pot. Bring to a simmer and cook for 5 minutes.
- Step 4: Stir in roasted vegetables and cook for 5 minutes until heated through. Season with salt and pepper to taste.
- Step 5: Garnish with 2 tbsp fresh cilantro, chopped, before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cumin-Roasted Vegetable and Chickpea Stew take to make?
Total time is about 45 minutes (15 min prep + 30 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-Roasted Vegetable and Chickpea 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-Roasted Vegetable and Chickpea 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-Roasted Vegetable and Chickpea 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-Roasted Vegetable and Chickpea 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
