One-Pot Roasted Vegetable and Chickpea Stew with Rosemary

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

A comforting, nutrient-packed stew featuring root vegetables and chickpeas simmered in a rosemary-infused broth, ready in under an hour with minimal cleanup. This mediterranean-inspired one pot (vegetarian) ready in about 50 minutes pairs olive oil, onion, garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 35 min Serves 4 Mediterranean cuisine 340 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Heat 2 tbsp olive oil in a large oven-safe pot over medium heat. Add 1 large diced onion and 3 minced garlic cloves, cooking for 3-4 minutes until onion is translucent and fragrant, stirring constantly.
  2. Step 2: Add 2 diced carrots and 2 diced potatoes to the pot, stirring to coat with oil. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
  3. Step 3: Stir in 1 can (15 oz) rinsed chickpeas, 1 cup vegetable broth, 1/2 tsp dried thyme, 1 lemon zested, and 1 lemon juiced. Bring to a gentle simmer.
  4. Step 4: Add 2 chopped rosemary leaves and 2 cups chopped spinach. Stir to combine, cover the pot with a lid, and transfer to the oven. Bake for 30 minutes until vegetables are tender.
  5. Step 5: Remove from oven, season with salt and black pepper to taste, and let rest for 5 minutes before serving.

Frequently asked questions

How long does One-Pot Roasted Vegetable and Chickpea Stew with Rosemary take to make?

Total time is about 50 minutes (15 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 Roasted Vegetable and Chickpea Stew with Rosemary?

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 olive oil from drying out.

Can I substitute ingredients in One-Pot Roasted Vegetable and Chickpea Stew with Rosemary?

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 Roasted Vegetable and Chickpea Stew with Rosemary 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 Roasted Vegetable and Chickpea Stew with Rosemary 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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