One-Pan Vegetable Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A hearty and wholesome one-pan stew with roasted vegetables, chickpeas, and a spiced tomato base. This mediterranean-inspired soups (vegetarian) ready in about 60 minutes pairs (15 oz) chickpeas, (14 oz) tomatoes, medium 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

• 2 cups vegetables (carrots, zucchini, bell peppers)
• 1 can (15 oz) chickpeas
• 1 can (14 oz) tomatoes
• 1 medium onion
• 3 cloves garlic
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 tbsp olive oil
• 2 cups vegetable broth
• 1/4 cup chopped parsley

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 cups mixed vegetables (carrots, zucchini, bell peppers) with 2 tbsp olive oil and roast for 20 minutes until tender.
2. Step 2: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 chopped onion and 3 minced garlic cloves, sauté for 3 minutes until translucent. Stir in 1 tsp cumin, 1/2 tsp turmeric, and 1 can chickpeas drained and rinsed. Cook for 2 minutes.
3. Step 3: Add 1 can tomatoes, 2 cups vegetable broth, and 1/2 cup water. Simmer for 15 minutes until the stew thickens. Stir in roasted vegetables and cook for 5 minutes. Garnish with 1/4 cup chopped parsley.