One-Pot Mediterranean Chickpea Stew with Roasted Tomatoes
A hearty, vibrant stew featuring chickpeas simmered with roasted cherry tomatoes, garlic, and fragrant Mediterranean herbs. This mediterranean-inspired vegetarian (mediterranean) ready in about 45 minutes pairs chickpeas (canned, drained and rinsed), cherry tomatoes, olive oil 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 chickpeas (canned, drained and rinsed)
- 1 pint cherry tomatoes
- 3 tbsp olive oil
- 4 cloves garlic cloves (minced)
- 1 medium onion (diced)
- 3 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley (chopped)
- 1 tbsp lemon juice
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. Toss 1 pint cherry tomatoes with 1 tbsp olive oil and 1/4 tsp salt on a baking sheet. Roast for 20 minutes until the tomatoes are softened and slightly caramelized.
- Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and sauté for 1 minute until fragrant.
- Step 3: Add 2 cups drained chickpeas, roasted tomatoes with their juices, 3 cups vegetable broth, 1 tsp dried oregano, 1 tsp dried thyme, 1/2 tsp smoked paprika, 3/4 tsp salt, and 1/2 tsp black pepper. Stir to combine.
- Step 4: Bring the stew to a simmer, reduce heat to low, and cook uncovered for 15 minutes until the stew thickens slightly and flavors meld.
- Step 5: Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Adjust seasoning with salt and pepper to taste before serving.
Frequently asked questions
How long does One-Pot Mediterranean Chickpea Stew with Roasted Tomatoes take to make?
Total time is about 45 minutes (10 min prep + 35 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 Stew with Roasted Tomatoes?
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 cherry tomatoes from drying out.
Can I substitute ingredients in One-Pot Mediterranean Chickpea Stew with Roasted Tomatoes?
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 Stew with Roasted Tomatoes 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 Stew with Roasted Tomatoes 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.
