Medium-Spiced Middle Eastern Chickpea Stew

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A comforting chickpea stew simmered with aromatic spices and tomatoes, offering a medium-level warmth perfect for cozy dinners. This Middle Eastern recipe (vegan), ready in about 30 minutes, pairs canned chickpeas, olive oil, onion 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 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

• 400 grams, drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 medium, finely chopped onion
• 3 cloves, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 3, chopped medium tomatoes
• 1 cup vegetable stock
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Heat 2 tablespoons olive oil in a medium pot over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until soft and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Add 3 chopped medium tomatoes, 400 grams drained and rinsed canned chickpeas, and 1 cup vegetable stock to the pot. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. Step 4: Bring to a simmer, cover, and cook for 15 minutes until the tomatoes break down and the stew thickens.
5. Step 5: Stir in 2 tablespoons chopped fresh parsley before serving to add freshness and color.