One-Pot Spiced Chickpea Stew with Roasted Tomato

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

A hearty, comforting stew featuring tender chickpeas simmered with roasted tomatoes and warming spices, perfect for a wholesome weeknight dinner. This Mediterranean-inspired one-pot recipe (vegetarian, gluten free), ready in about 45 minutes, pairs canned chickpeas, roma tomatoes, olive oil 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 cups, drained and rinsed canned chickpeas
• 4 medium, quartered roma tomatoes
• 3 tbsp olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

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

Instructions

1. Step 1: Preheat oven to 425°F. Toss 4 quartered roma tomatoes with 1 tbsp olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until edges caramelize and tomatoes become soft.
2. Step 2: While tomatoes roast, heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent and slightly golden.
3. Step 3: Add 3 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/2 tsp ground coriander to the onions. Cook for 1-2 minutes until fragrant.
4. Step 4: Add 2 cups drained canned chickpeas and the roasted tomatoes (including any juices) to the pot. Stir to combine.
5. Step 5: Pour in 2 cups vegetable broth, then season with 1 tsp salt and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer for 15 minutes, allowing flavors to meld and stew to thicken slightly.
6. Step 6: Remove from heat and stir in 1 tbsp lemon juice and 1/4 cup chopped fresh cilantro. Adjust seasoning if needed before serving warm.