Lemon-Garlic Mediterranean Chickpea Stew

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A hearty and bright Mediterranean stew featuring tender chickpeas simmered with lemon, garlic, and fresh herbs for a comforting vegan meal. This Mediterranean-inspired vegan recipe (gluten free), ready in about 30 minutes, pairs olive oil, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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

• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4 cloves, minced garlic cloves
• 2 cans (15 oz each), drained and rinsed canned chickpeas
• 1 can (14.5 oz), undrained diced tomatoes
• 2 cups vegetable broth
• 3 tbsp lemon juice
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• 1/4 cup, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly.
3. Step 3: Stir in 2 cans drained and rinsed chickpeas, 1 can undrained diced tomatoes, 2 cups vegetable broth, 1 tsp dried oregano, and 1/2 tsp ground cumin. Bring to a simmer and cook uncovered for 15 minutes to let flavors meld.
4. Step 4: Remove from heat and stir in 3 tbsp lemon juice, 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup chopped fresh parsley. Serve warm with crusty bread or over rice.