One-Pot Savory Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A hearty and warming chickpea stew simmered with ripe tomatoes and aromatic spices, perfect for a satisfying vegetarian meal. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs 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.

Ingredients

• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 2 cups, drained and rinsed canned chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika; cook for 1 minute until the spices release their aroma.
3. Step 3: Add 14 oz canned diced tomatoes with their juice and 2 cups drained and rinsed canned chickpeas. Stir to combine.
4. Step 4: Pour in 2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, then bring to a simmer over medium-high heat.
5. Step 5: Reduce heat to low and let stew simmer gently for 20 minutes until thickened and flavors meld.
6. Step 6: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving.