Saffron-Scented Tomato and Chickpea Stew
A fragrant, creamy stew featuring tomatoes, chickpeas, and saffron for a comforting meal. This mediterranean-inspired soups ready in about 40 minutes pairs (15 oz) 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 320 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 can (15 oz) chickpeas
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion
- 3 cloves garlic
- 1/4 tsp saffron threads
- 1 cup chicken or vegetable broth
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 2 tbsp fresh cilantro
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium pot over medium heat. Dice 1 medium onion and add to pot, cooking for 5 minutes until translucent. Add 3 minced garlic cloves and 1/2 tsp cumin, stirring for 1 minute until fragrant.
- Step 2: Add 1 can diced tomatoes (with juice), 1 can rinsed chickpeas, 1 cup broth, 1/4 tsp saffron threads, and 1/2 tsp salt. Bring to a gentle simmer and cook uncovered for 20 minutes, stirring occasionally until tomatoes break down and sauce thickens slightly.
- Step 3: Remove from heat, stir in 2 tbsp chopped cilantro, and serve hot with crusty bread. Adjust salt if needed before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Saffron-Scented Tomato and Chickpea Stew take to make?
Total time is about 40 minutes (15 min prep + 25 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 Saffron-Scented Tomato 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 (15 oz) chickpeas from drying out.
Can I substitute ingredients in Saffron-Scented Tomato 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 Saffron-Scented Tomato 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 Saffron-Scented Tomato and Chickpea Stew?
Mediterranean soups 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
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
The aroma while cooking this was absolutely heavenly.
