One-Pot Spicy Tomato and Chickpea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A hearty, warming stew with tender chickpeas simmered in a spicy tomato broth, perfect for a comforting vegetarian meal. This Mediterranean-inspired pizza recipe (vegan, gluten free), ready in about 40 minutes, pairs 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 olive oil
• 1 medium, diced yellow onion
• 4, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 28 oz (1 can) canned diced tomatoes
• 2 cups cooked chickpeas
• 2 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1 tbsp lemon juice

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 soft and translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp cayenne pepper to the pot. Cook for 1 minute, stirring constantly until fragrant.
3. Step 3: Pour in 28 oz canned diced tomatoes with their juices and 2 cups vegetable broth. Stir well and bring to a simmer.
4. Step 4: Add 2 cups cooked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Cover and simmer on low heat for 20 minutes to meld flavors.
5. Step 5: Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh cilantro. Adjust seasoning to taste and serve hot.