One-Pot Spiced Chickpea and Tomato Stew
A hearty vegetarian stew featuring tender chickpeas simmered in a vibrant tomato and spice broth, perfect for a comforting meal. This mediterranean-inspired vegan (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally, until the stew thickens slightly and flavors meld.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro. Serve hot with lemon wedges to squeeze over each portion.
Frequently asked questions
How long does One-Pot Spiced Chickpea and Tomato Stew take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Chickpea and Tomato Stew?
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 extra virgin olive oil from drying out.
Can I substitute ingredients in One-Pot Spiced Chickpea and Tomato Stew?
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 Spiced Chickpea and Tomato Stew 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 Spiced Chickpea and Tomato Stew vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Loved the flavors! My family devoured it and it was a great weeknight dinner.
- ★★★★★
This stew was absolutely delicious! The spices were perfect and it was so easy to make in one pot.
- ★★★★☆
Great recipe, but the tomatoes were a bit too acidic for my taste. Maybe add a pinch of sugar next time.
