One-Pot Mediterranean Chickpea and Tomato Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A hearty and vibrant Mediterranean-inspired stew featuring tender chickpeas simmered with ripe tomatoes, fragrant herbs, and a hint of smoked paprika for depth. This mediterranean-inspired vegetarian (mediterranean) ready in about 40 minutes pairs extra virgin 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 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.

★ 4.4 (8 ratings) Prep: 10 min Cook: 30 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and 1 large diced carrot; sauté for 5-6 minutes until softened and the onion turns translucent.
  2. Step 2: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, taking care not to burn the garlic.
  3. Step 3: Add 14 oz canned diced tomatoes with their juices, 2 cups drained and rinsed canned chickpeas, and 2 cups vegetable broth to the pot. Stir in 1 tsp smoked paprika, 1 tsp dried oregano, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper.
  4. Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the stew thickens and the flavors meld.
  5. Step 5: Remove the pot from heat and stir in 2 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley for brightness.
  6. Step 6: Serve hot, topped with 1/3 cup crumbled feta cheese if desired, accompanied by crusty bread or over cooked grains for a complete meal.

Frequently asked questions

How long does One-Pot Mediterranean Chickpea and Tomato Stew take to make?

Total time is about 40 minutes (10 min prep + 30 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-Pot Mediterranean 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 extra virgin olive oil from drying out.

Can I substitute ingredients in One-Pot Mediterranean 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-Pot Mediterranean 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-Pot Mediterranean 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.

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