Intermediate Spiced Chickpea and Tomato Stew
A hearty tomato stew with chickpeas and warming spices, perfect for an intermediate-level cook wanting bold flavors. This middle eastern (vegan) ready in about 35 minutes pairs extra virgin olive oil, onion, diced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tbsp extra virgin olive oil
- 1 medium onion, diced
- 4 cloves garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red chili flakes
- 14 oz (400 g) canned diced tomatoes
- 15 oz (425 g) canned chickpeas, drained and rinsed
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
- for serving lemon wedges
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp extra virgin olive oil in a large saucepan over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red chili flakes. Cook for 1 minute until the spices release their aroma.
- Step 3: Add 14 oz canned diced tomatoes with their juices and 15 oz drained chickpeas to the pan. Pour in 1 cup vegetable broth, and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 4: Bring the stew to a simmer, reduce heat to low, and cook uncovered for 20 minutes until the sauce thickens and flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges for squeezing over the top to add brightness.
Frequently asked questions
How long does Intermediate Spiced Chickpea and Tomato 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 Intermediate 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 extra virgin olive oil from drying out.
Can I substitute ingredients in Intermediate 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 Intermediate 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 Intermediate Spiced Chickpea and Tomato Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Made this for dinner and everyone loved it. The tomato base was rich and the spices were authentic.
- ★★★★★
Loved it! The dish came together beautifully and the flavors were amazing.
- ★★★★★
This was a hit with my family! The spices were perfect and the chickpeas were so tender.
