Mountain Herb and Chickpea Stew with Hatta Lemon

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A vibrant vegetarian stew combining earthy chickpeas with fresh mountain herbs and bright notes from local Hatta lemon juice. This Middle Eastern-inspired vegan recipe, ready in about 45 minutes, pairs cooked chickpeas, olive oil, yellow onion, chopped 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

• 2 cups cooked chickpeas
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 1 large carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1 cup diced tomatoes (canned)
• 1/4 cup fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 3 tbsp fresh lemon juice (preferably Hatta lemon)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 chopped yellow onion, 1 diced large carrot, and 1 diced celery stalk. Sauté for 7-8 minutes until vegetables are softened.
2. Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Cook for 1 minute until fragrant.
3. Step 3: Stir in 2 cups cooked chickpeas, 1 cup canned diced tomatoes, and 3 cups vegetable broth. Bring to a boil, then reduce heat to low and simmer uncovered for 20 minutes.
4. Step 4: Off the heat, stir in 3 tbsp fresh lemon juice, 1/4 cup chopped parsley, and 2 tbsp chopped mint. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste before serving.