Cumin-Spiced Vegetable and Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, aromatic stew of mixed vegetables and chickpeas, spiced with cumin and turmeric for deep flavor. This middle eastern-inspired one pot (vegetarian) ready in about 50 minutes pairs Olive oil, medium Onion, medium Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 2 medium Potatoes
• 1 can (15 oz) Chickpeas
• 1 can (14 oz) Diced tomatoes
• 2 cups Vegetable broth
• 1 tsp Cumin
• 1/2 tsp Turmeric
• 1 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh parsley

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion, 2 diced carrots, and 2 diced celery stalks, cooking for 5 minutes until vegetables begin to soften.
2. Step 2: Add 2 diced potatoes, 1 can (15 oz) drained chickpeas, 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp cumin, 1/2 tsp turmeric, 1 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Bring to a simmer, reduce heat to low, cover, and cook for 30 minutes until potatoes are tender.
4. Step 4: Stir in 2 tbsp chopped fresh parsley and adjust seasoning. Serve hot with crusty bread.