One-Pot Roasted Mediterranean Chickpea and Tomato Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A hearty, savory stew combining roasted chickpeas with sun-dried tomatoes and fresh Mediterranean herbs for a comforting vegan meal. This mediterranean-inspired vegan (mediterranean) ready in about 50 minutes pairs drained and rinsed canned chickpeas, chopped sun-dried 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, drained and rinsed canned chickpeas
• 1/2 cup, chopped sun-dried tomatoes
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 2 tbsp, chopped fresh oregano
• 2 tbsp, chopped fresh parsley
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp, freshly squeezed lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 cups drained chickpeas and 1/2 cup chopped sun-dried tomatoes with 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp ground cumin in a bowl until evenly coated. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until chickpeas are golden and slightly crispy.
2. Step 2: While chickpeas roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 can (14 oz) diced tomatoes, 1 cup vegetable broth, and the roasted chickpeas with sun-dried tomatoes. Bring to a simmer and cook uncovered for 10 minutes until flavors meld and sauce thickens slightly.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh oregano, 2 tbsp chopped fresh parsley, and 1 tbsp freshly squeezed lemon juice for brightness. Adjust seasoning with salt and pepper to taste. Serve warm.