One-Pot Roasted Vegetable and Chickpea Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

A comforting, nutrient-packed stew featuring roasted root vegetables and chickpeas in a lemony broth. This mediterranean-inspired one pot ready in about 40 minutes pairs olive oil, large, diced onion, diced carrots 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.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 4 cloves, minced garlic
• 1 tsp dried thyme
• 1 (15 oz) can, drained chickpeas
• 2 cups vegetable broth
• 1 (14.5 oz) can diced tomatoes
• 1, diced zucchini
• 1 cup, chopped kale
• 1/2 cup lemon juice
• 1 tsp lemon zest
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion, 2 diced carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables soften.
2. Step 2: Add 4 minced garlic cloves and 1 tsp dried thyme. Cook for 1 minute until fragrant.
3. Step 3: Stir in 1 (15 oz) can drained chickpeas, 2 cups vegetable broth, and 1 (14.5 oz) can diced tomatoes. Bring to a simmer and cook for 10 minutes.
4. Step 4: Add 1 diced zucchini and 1 cup chopped kale. Simmer for 8 minutes until zucchini is tender.
5. Step 5: Stir in 1/2 cup lemon juice and 1 tsp lemon zest. Season with salt and black pepper to taste. Cook for 2 more minutes until flavors combine.