Cumin-Scented Chickpea and Tomato Stew
A fragrant, one-pot stew with earthy cumin and coriander, featuring hearty chickpeas and tomatoes simmered to perfection. This middle eastern-inspired mediterranean (vegetarian) ready in about 45 minutes pairs olive oil, large onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 onion
- 3 cloves garlic
- 1 tsp cumin
- 1/2 tsp coriander
- 1 can (14 oz) diced tomatoes
- 1 can (15 oz) chickpeas
- 1 cup vegetable broth
- 1 tsp smoked paprika
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large finely chopped onion and cook for 5 minutes until translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp ground coriander, cooking for 1 minute until fragrant.
- Step 3: Add 1 can (14 oz) diced tomatoes (with juice), 1 can (15 oz) drained chickpeas, 1 cup vegetable broth, and 1 tsp smoked paprika. Bring to a simmer and cook uncovered for 20 minutes.
- Step 4: Season with salt and pepper to taste, then serve hot.
Frequently asked questions
How long does Cumin-Scented Chickpea and Tomato 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-Scented Chickpea and 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 olive oil from drying out.
Can I substitute ingredients in Cumin-Scented Chickpea and 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-Scented Chickpea and 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.
Is Cumin-Scented Chickpea and Tomato 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
- ★★★★★
Made this for my vegetarian friends and it was a huge success. Will make again!
- ★★★★★
Perfect for a cold evening. My family loved the depth of flavor.
- ★★★★★
This stew was a hit at my dinner party! The cumin really shines without overpowering the chickpeas and tomatoes.
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