One-Pot Spiced Chickpea and Tomato Stew with Couscous

By AislePrompt Editorial · Published 2026-07-08 · Updated 2026-07-08

A warming vegetarian stew rich in spices and tender chickpeas, served over fluffy couscous for a hearty meal. This Mediterranean-inspired vegan recipe (vegetarian), ready in about 30 minutes, pairs olive oil, yellow onion, diced, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 yellow onion, diced
• 3 cloves minced garlic
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1 tsp ground coriander
• 14 oz canned diced tomatoes
• 15 oz canned chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup couscous
• 2 tbsp fresh cilantro, chopped
• for serving lemon wedges

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Add 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp ground coriander. Stir the spices with the onion and garlic mixture for 30 seconds to bloom their flavors.
3. Step 3: Pour in 14 oz canned diced tomatoes, 15 oz drained chickpeas, and 2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring the stew to a boil, then reduce heat and simmer uncovered for 15 minutes until slightly thickened.
4. Step 4: Meanwhile, prepare 1 cup couscous according to package instructions (typically, pour 1 cup boiling water over couscous, cover, and let sit 5 minutes). Fluff with a fork.
5. Step 5: Spoon the chickpea stew over the couscous, garnish with 2 tbsp chopped fresh cilantro, and serve with lemon wedges to squeeze over.