Cumin-Spiced Chickpea and Vegetable Stew

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A hearty, aromatic stew with tender chickpeas and seasonal vegetables simmered in a warm cumin-infused broth. Perfect for chilly evenings. This Middle Eastern soup recipe (vegetarian), ready in about 45 minutes, pairs chickpeas, olive oil, and onion for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 (15 oz) cans chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 3 cups chicken broth
• 1 (14 oz) can diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced onion, 2 chopped carrots, and 2 chopped celery stalks, sautéing for 5 minutes until softened and onions are translucent.
2. Step 2: Stir in 1 tsp cumin seeds and 1 tsp coriander seeds, cooking for 1 minute until fragrant and aromatic.
3. Step 3: Add 2 drained and rinsed chickpea cans, 3 cups chicken broth, 1 (14 oz) can diced tomatoes, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer and cook uncovered for 20 minutes, stirring occasionally.
4. Step 4: Simmer until carrots are tender and flavors meld, about 20 minutes more, then adjust seasoning and serve hot.