Mediterranean Chickpea and Root Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A hearty, vegetable-packed stew simmered with chickpeas, carrots, and potatoes in a tomato-herb broth, perfect for cold weather. This mediterranean-inspired soups ready in about 70 minutes pairs olive oil, large, diced onion, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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 olive oil
• 1 large, diced onion
• 2, peeled and diced carrots
• 2, peeled and diced potatoes
• 1 can (14 oz), rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups, chopped kale

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes, stirring occasionally.
2. Step 2: Add diced carrots and potatoes; cook for 5 minutes until slightly softened. Stir in chickpeas, diced tomatoes, vegetable broth, dried oregano, dried thyme, bay leaf, salt, and black pepper; bring to a gentle boil.
3. Step 3: Reduce heat to low, cover, and simmer for 35 minutes until vegetables are tender. Stir in chopped kale and cook for 5 more minutes until wilted.