Half-Hour Spiced Chickpea and Tomato Stew
A hearty, fragrant stew combining chickpeas and tomatoes with warming spices, perfect for a comforting vegetarian meal. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 40 minutes, pairs canned chickpeas, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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), drained and rinsed canned chickpeas
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground coriander
- 1/4 tsp crushed red pepper flakes
- 1 can (14 oz) canned diced tomatoes
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
- 1 tbsp lemon juice
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1/4 tsp crushed red pepper flakes; cook for 1 minute until spices are aromatic.
- Step 3: Add 1 can (15 oz) drained and rinsed chickpeas, 1 can (14 oz) diced tomatoes with juices, and 1 cup vegetable broth. Stir to combine, season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the stew to a simmer, reduce heat to low, cover, and cook for 20 minutes until flavors meld and sauce thickens slightly.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp lemon juice for brightness. Serve warm.
Frequently asked questions
How long does Half-Hour Spiced Chickpea and Tomato Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Half-Hour 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 canned chickpeas from drying out.
Can I substitute ingredients in Half-Hour 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 Half-Hour 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.
Is Half-Hour Spiced Chickpea and Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This is my new go-to recipe. So quick and healthy.
- ★★★★★
Absolutely fantastic. The tomato base was rich and the spices complemented the chickpeas perfectly.
- ★★★★★
Simple and satisfying. I'll make this again and again.
