One-Pot Curried Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

A warming vegetarian stew combining chickpeas and tomatoes with fragrant curry spices, perfect for a nutritious weeknight meal. This Indian-inspired vegan recipe (vegetarian), ready in about 35 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 320 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 tbsp olive oil
• 1 medium, diced yellow onion
• 4 minced garlic cloves
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp turmeric powder
• 1 tbsp curry powder
• 14 oz (1 can) canned diced tomatoes
• 15 oz (1 can), drained and rinsed canned chickpeas
• 1 cup vegetable broth
• 1/2 cup coconut milk
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp fresh lemon juice

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until aromatic.
3. Step 3: Add 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric powder, and 1 tbsp curry powder; toast the spices with the aromatics for 1 minute to deepen their flavor.
4. Step 4: Pour in 14 oz canned diced tomatoes with their juices and 15 oz drained and rinsed canned chickpeas. Stir to combine.
5. Step 5: Add 1 cup vegetable broth and 1/2 cup coconut milk, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer and cook uncovered for 15 minutes, stirring occasionally until the stew thickens.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro and 1 tbsp fresh lemon juice to brighten the flavors before serving.