Cumin-Spiced Chickpea and Tomato Stew
Hearty stew with chickpeas simmered in tomato sauce with warm cumin notes. This middle eastern-inspired vegetarian ready in about 40 minutes pairs chickpeas, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 (15 oz) chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 2 cloves garlic
- 1 tsp cumin seeds
- 2 tbsp olive oil
- 1 cup chicken broth
- 1/2 tsp cumin
- 1/4 tsp salt
- 2 tbsp fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Dice onion and mince garlic. Heat olive oil in a large pot over medium heat, add onions, and cook for 5 minutes until soft and translucent.
- Step 2: Add cumin seeds and cook for 1 minute until fragrant, then stir in minced garlic and cook for 30 seconds.
- Step 3: Add diced tomatoes, chickpeas (with their liquid), chicken broth, cumin, and salt. Bring to a gentle simmer and cook for 20 minutes.
- Step 4: Stir in fresh cilantro and cook for 2 more minutes until flavors meld. Adjust salt to taste if needed.
- Step 5: Serve hot with crusty bread or over cooked quinoa.
Frequently asked questions
How long does Cumin-Spiced Chickpea and Tomato 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-Spiced 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 chickpeas from drying out.
Can I substitute ingredients in Cumin-Spiced 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-Spiced 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.
What goes well with Cumin-Spiced Chickpea and Tomato Stew?
Middle Eastern 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
- ★★★★★
This stew is a new family favorite! The cumin and tomatoes create such a rich, aromatic flavor. Perfect for a weeknight dinner.
- ★★★★★
Absolutely loved the depth of flavor. The chickpeas were perfectly tender and the tomato base was spot on. Made it for a dinner party and everyone asked for the recipe.
- ★★★★☆
This was a hit with my vegetarian friends, but it took about 30 minutes longer than the recipe stated to get the chickpeas tender. Worth the wait for the flavor!
