One-Pot Spiced Vegetable and Chickpea Stew
A hearty, aromatic stew featuring tender vegetables and chickpeas simmered in a fragrant spice broth, perfect for busy weeknights. This mediterranean-inspired vegetarian ready in about 45 minutes pairs olive oil, large, diced onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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
- 1 tbsp olive oil
- 1 large, diced onion
- 2 cloves, minced garlic
- 1, diced carrot
- 1 stalk, diced celery
- 1, diced zucchini
- 1 can (15 oz), rinsed and drained chickpeas
- 1 can (14 oz) diced tomatoes
- 2 cups vegetable broth
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes
- to taste salt
- to taste pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 2: Add 2 minced garlic cloves, 1 diced carrot, 1 diced celery stalk, and 1 diced zucchini to the pot. Cook for 5 minutes, stirring frequently, until vegetables begin to soften and release their aroma.
- Step 3: Stir in 1 can (15 oz) rinsed chickpeas, 1 can (14 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/4 tsp red pepper flakes. Bring to a gentle simmer, then reduce heat to low and cover. Cook for 20 minutes.
- Step 4: Season with salt and pepper to taste. Remove from heat and stir in 2 tbsp fresh parsley. Serve hot with crusty bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Spiced Vegetable and Chickpea Stew take to make?
Total time is about 45 minutes (15 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 Vegetable and Chickpea 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 olive oil from drying out.
Can I substitute ingredients in One-Pot Spiced Vegetable and Chickpea 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 Vegetable and Chickpea 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.
What goes well with One-Pot Spiced Vegetable and Chickpea Stew?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
