Idiomatic Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

A hearty, aromatic stew featuring spiced chickpeas, carrots, and tomatoes, inspired by the rich, authentic flavors of Middle Eastern cuisine. This Middle Eastern soup recipe (vegetarian), ready in about 35 minutes, pairs chickpeas, carrots, and onions for a weeknight-friendly dinner. Each serving lands at about 280 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 "Build a week of meals around this recipe" 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

• 1.5 cups (canned chickpeas, drained)
• 2 (medium carrots, diced)
• 1 (medium onions, diced)
• 2 (200g each) tomatoes
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 4 cups vegetable broth
• 2 tbsp olive oil

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent. Add 2 diced carrots and cook for 3 minutes until softened.
2. Step 2: Stir in 1 tsp cumin, 1 tsp coriander, and 1/2 tsp turmeric. Cook for 1 minute until fragrant. Add 2 chopped tomatoes and cook for 5 minutes until broken down.
3. Step 3: Pour in 4 cups vegetable broth and bring to a boil. Add 1.5 cups chickpeas and simmer for 15 minutes until the stew thickens. Season with salt and pepper, then serve warm.