Mediterranean Tomato and Chickpea Stew

By AislePrompt Editorial · Published 2026-04-19 · Updated 2026-04-19

A vibrant, one-pot stew simmered with tomatoes, chickpeas, and aromatic herbs for a nourishing weeknight meal. This Mediterranean-inspired vegetarian recipe, ready in about 65 minutes, pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 olive oil
• 1 large, diced onion
• 2 cloves, minced garlic
• 1, diced carrot
• 1 stalk, diced celery
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz), rinsed and drained chickpeas
• 1 cup vegetable broth
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• to taste salt
• to taste pepper
• for garnish fresh parsley

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and 2 minced garlic cloves, and cook for 3 minutes until translucent and fragrant.
2. Step 2: Add 1 diced carrot and 1 diced celery stalk, and cook for 5 minutes until slightly softened and edges begin to brown.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 can (15 oz) rinsed chickpeas, 1 cup vegetable broth, 1/2 tsp dried oregano, 1/2 tsp dried thyme, and season with salt and pepper to taste. Bring to a gentle simmer.
4. Step 4: Cover and cook on low heat for 30 minutes, stirring occasionally, until vegetables are tender and flavors meld.
5. Step 5: Serve hot, garnished with fresh parsley.