One-Pan Spiced Chickpea and Tomato Stew
A hearty vegetarian stew featuring tender chickpeas simmered in a spiced tomato broth with aromatic herbs, perfect for a quick comforting dinner. This mediterranean-inspired vegan (vegetarian) ready in about 30 minutes pairs olive oil, medium, diced yellow onion, minced 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 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.
Ingredients
- 2 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 14 oz canned diced tomatoes
- 2 cups, drained and rinsed canned chickpeas
- 1 cup vegetable broth
- 1/4 cup, chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes to the skillet. Cook for 1 minute until fragrant, stirring constantly.
- Step 3: Stir in 14 oz canned diced tomatoes, 2 cups drained and rinsed canned chickpeas, and 1 cup vegetable broth. Bring to a simmer and cook uncovered for 15 minutes until the stew thickens slightly.
- Step 4: Season with 1 tsp salt and 1/2 tsp black pepper. Stir in 1/4 cup chopped fresh cilantro just before serving, and remove from heat.
Frequently asked questions
How long does One-Pan Spiced Chickpea and Tomato Stew take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Spiced Chickpea and Tomato Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pan Spiced Chickpea and Tomato Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Spiced Chickpea and Tomato Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is One-Pan Spiced Chickpea and Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
