Cumin-Spiced Chickpea and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed 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-inspired soups (vegetarian) ready in about 45 minutes pairs olive oil, medium, diced onion, medium, chopped carrots 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 (15 oz) cans, drained and rinsed chickpeas
• 2 tbsp olive oil
• 1 medium, diced onion
• 2 medium, chopped carrots
• 2 stalks, chopped celery
• 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

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.