One-Pot Chickpea and Vegetable Stew with Cumin

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty and aromatic stew featuring chickpeas and seasonal vegetables simmered with warm cumin and garlic. This mediterranean-inspired vegan (gluten-free) ready in about 50 minutes pairs olive oil, yellow onion, 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 rice, quinoa, or a quick salad. 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 medium, diced yellow onion
• 4, minced garlic cloves
• 2 medium, diced carrots
• 1 large, diced red bell pepper
• 2 cups, drained and rinsed canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 3 cups vegetable broth
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 4-5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 2 diced carrots, and 1 diced red bell pepper, cooking for 5 minutes until vegetables soften.
3. Step 3: Add 2 cups drained chickpeas, 1 can (14.5 oz) diced tomatoes, 3 cups vegetable broth, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 25 minutes until the stew thickens and flavors meld.
4. Step 4: Remove from heat and stir in 1/4 cup chopped fresh parsley and 1 tbsp lemon juice for brightness. Serve warm.