Half-Served Spiced Chickpea and Vegetable Stew
A hearty, half-portion vegetarian stew brimming with spiced chickpeas and tender vegetables simmered in a tomato-based sauce. This mediterranean-inspired vegan (vegetarian) ready in about 35 minutes pairs (drained) canned chickpeas, medium, diced carrot, small, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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 cup (drained) canned chickpeas
- 1 medium, diced carrot
- 1 small, diced zucchini
- 1/2 medium, chopped onion
- 3 minced garlic cloves
- 1 cup canned diced tomatoes
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1/2 chopped onion and 3 minced garlic cloves, sautéing for 4 minutes until soft and fragrant.
- Step 2: Stir in 1 tsp ground cumin and 1/2 tsp smoked paprika, cooking for 1 minute to release aromas.
- Step 3: Add 1 diced medium carrot and 1 diced small zucchini, cooking for 5 minutes until vegetables begin to soften.
- Step 4: Pour in 1 cup canned diced tomatoes, 1 cup drained canned chickpeas, and 1/2 cup vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper.
- Step 5: Bring to a simmer, reduce heat to low, cover, and cook for 15 minutes until stew thickens and vegetables are tender.
- Step 6: Remove from heat and stir in 2 tbsp chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Served Spiced Chickpea and Vegetable Stew take to make?
Total time is about 35 minutes (10 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 Half-Served Spiced Chickpea and Vegetable 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 (drained) canned chickpeas from drying out.
Can I substitute ingredients in Half-Served Spiced Chickpea and Vegetable 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-Served Spiced Chickpea and Vegetable Stew for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Served Spiced Chickpea and Vegetable Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
