Rosemary and Thyme Chickpea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A comforting herb-infused stew with chickpeas, tomatoes, and vegetables, simmered until deeply flavorful. This mediterranean-inspired one pot ready in about 45 minutes pairs (15 oz each) Chickpeas, (14.5 oz) Diced tomatoes, medium Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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

• 2 cans (15 oz each) Chickpeas
• 1 can (14.5 oz) Diced tomatoes
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 1 tsp Dried rosemary
• 1 tsp Dried thyme
• 2 cups Vegetable broth
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced onion, 2 diced medium carrots, and 2 diced celery stalks; cook for 5 minutes until softened, stirring occasionally.
2. Step 2: Stir in 3 minced garlic cloves, 1 tsp dried rosemary, 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper; cook for 1 minute until fragrant.
3. Step 3: Add 2 cans (15 oz each) drained chickpeas, 1 can (14.5 oz) diced tomatoes, and 2 cups vegetable broth; bring to a simmer. Cover and cook for 25 minutes, stirring occasionally, until vegetables are tender.