One-Pot Spiced Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty vegetarian stew featuring tender chickpeas simmered in a vibrant tomato and spice broth, perfect for a comforting meal. This Mediterranean-inspired vegan recipe (vegetarian, gluten free), ready in about 40 minutes, pairs extra virgin 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 rice, quinoa, or a quick salad. 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 extra virgin olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/4 tsp crushed red pepper flakes
• 14 oz canned diced tomatoes
• 2 cups cooked chickpeas
• 1 1/2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp extra virgin olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until softened and translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp ground coriander, and 1/4 tsp crushed red pepper flakes to the pot. Cook for 1 minute, stirring frequently until fragrant.
3. Step 3: Stir in 14 oz canned diced tomatoes with their juice and 2 cups cooked chickpeas. Pour in 1 1/2 cups vegetable broth and bring the mixture to a simmer. Season with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the stew thickens slightly and flavors meld.
5. Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges to squeeze over each portion.