One-Pot Tomato Basil Chickpea Stew

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty vegetarian stew combining chickpeas, ripe tomatoes, and fresh basil, simmered to a comforting blend of flavors. This Mediterranean-inspired vegan recipe (vegetarian), 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 250 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
• 3, minced garlic cloves
• 14 oz canned diced tomatoes
• 2 cups cooked chickpeas
• 2 cups vegetable broth
• 1/4 cup, chopped fresh basil leaves
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp (optional) red pepper flakes

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
2. Step 2: Stir in 3 minced garlic cloves and 1 tsp smoked paprika, cooking for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes with their juice and 2 cups cooked chickpeas, stirring to combine.
4. Step 4: Pour in 2 cups vegetable broth, bring the mixture to a boil, then reduce heat to low and simmer uncovered for 20 minutes until the stew thickens slightly.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes (if using). Stir in 1/4 cup chopped fresh basil leaves just before serving to brighten the flavors.