Herb-Roasted Vegetable & Chickpea Stew

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

A hearty, comforting stew featuring roasted root vegetables, chickpeas, and tomatoes, simmered with rosemary and thyme for a satisfying Whole30-compliant meal. This Mediterranean-inspired one-pot recipe (whole30, vegetarian), ready in about 45 minutes, pairs sweet potatoes, carrots, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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 medium, diced into 1/2-inch cubes sweet potatoes
• 1 cup, sliced into 1/4-inch coins carrots
• 1 can (15 oz), rinsed and drained chickpeas
• 1 cup diced tomatoes
• 1 tsp, chopped fresh rosemary
• 1 tsp, chopped fresh thyme
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss sweet potatoes and carrots with 1 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper on a baking sheet.
2. Step 2: Roast for 20 minutes until vegetables are tender and slightly caramelized, stirring once halfway through.
3. Step 3: While vegetables roast, combine chickpeas, diced tomatoes, rosemary, thyme, and remaining 1/2 tsp sea salt in a large saucepan.
4. Step 4: Bring the tomato mixture to a gentle simmer over medium heat, then add roasted vegetables and stir to combine.
5. Step 5: Reduce heat to low, cover, and simmer for 10 minutes until flavors meld and vegetables are tender. Discard any excess liquid before serving.