Indian-Style Spiced Chickpea Stew
A fragrant, protein-packed stew with tender chickpeas simmered in a rich tomato-rosewater sauce, perfect for a comforting weeknight dinner. This indian-inspired indian ready in about 40 minutes pairs tomato paste, medium, diced red bell pepper, medium, finely chopped yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 cans (15 oz each), drained and rinsed chickpeas
- 3 tbsp tomato paste
- 1 medium, diced red bell pepper
- 1 medium, finely chopped yellow onion
- 1/4 cup, chopped fresh cilantro
- 1.5 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp rosewater
- 2 tbsp coconut oil
- 1 cup vegetable broth
Instructions
- Step 1: Heat 2 tbsp coconut oil in a deep skillet over medium-high heat. Add yellow onion and red bell pepper, sautéing for 5 minutes until softened and slightly golden.
- Step 2: Stir in tomato paste, garam masala, cumin, and coriander, cooking for 2 minutes until aromatic and darkened slightly.
- Step 3: Add drained chickpeas, vegetable broth, and 1/4 cup water, then simmer uncovered for 15 minutes until sauce thickens and coats the chickpeas.
- Step 4: Remove from heat, stir in rosewater and 1/4 cup fresh cilantro, and let rest for 5 minutes before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Indian-Style Spiced Chickpea Stew take to make?
Total time is about 40 minutes (15 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 Indian-Style Spiced Chickpea 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 tomato paste from drying out.
Can I substitute ingredients in Indian-Style Spiced Chickpea 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 Indian-Style Spiced Chickpea 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.
What goes well with Indian-Style Spiced Chickpea Stew?
Indian indian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
