One-Pot Spiced Chickpea and Tomato Stew with Warm Flatbread

By AislePrompt Editorial · Published 2026-04-27 · Updated 2026-04-27

Hearty chickpea stew simmered with aromatic spices and fresh tomatoes, served alongside toasted flatbread for dipping. This Middle Eastern Easter recipe (vegan), ready in about 35 minutes, pairs canned chickpeas, olive oil, and yellow onion for a weeknight-friendly dinner. Each serving lands at about 320 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 "Build a week of meals around this recipe" 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 cups canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/4 tsp crushed red pepper flakes
• 1 14.5-oz can canned diced tomatoes
• 1 1/2 cups vegetable broth
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro, for garnish
• 4 pieces store-bought flatbread

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5-6 minutes until softened and translucent.
2. Step 2: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes. Cook for 1 minute until fragrant.
3. Step 3: Add 2 cups drained canned chickpeas, 1 14.5-oz can diced tomatoes with juices, and 1 1/2 cups vegetable broth. Season with 1 1/2 tsp salt and 1/2 tsp black pepper.
4. Step 4: Bring the stew to a simmer, then reduce heat to low and cover. Let cook for 20 minutes, stirring occasionally, until flavors meld and the stew thickens slightly.
5. Step 5: While stew simmers, warm 4 pieces of store-bought flatbread in a dry skillet over medium heat for 1-2 minutes per side until lightly toasted and pliable.
6. Step 6: Ladle stew into bowls, garnish with 1/4 cup chopped fresh cilantro, and serve with warm flatbread for dipping.