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 Mediterranean recipe (vegetarian), ready in about 45 minutes, pairs olive oil, 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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
