Skillet Tomato and Chickpea Stew with Garlic and Cumin
A quick and hearty skillet stew combining chickpeas and diced tomatoes, richly flavored with garlic, cumin, and smoked paprika for a satisfying meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 20 minutes pairs olive oil, minced garlic cloves, (14 oz) diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 3, 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 tbsp olive oil
- 5 cloves, minced garlic cloves
- 1 can (15 oz), drained and rinsed canned chickpeas
- 1 can (14 oz) diced tomatoes
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley
- 1 tsp lemon juice
Instructions
- Step 1: Heat 2 tbsp olive oil in a medium skillet over medium heat. Add 5 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
- Step 2: Add 1 can (15 oz) drained and rinsed chickpeas along with 1 can (14 oz) diced tomatoes. Stir to combine.
- Step 3: Sprinkle 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper over the mixture. Stir and simmer for 10 minutes until the sauce thickens slightly.
- Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tsp lemon juice to add freshness.
- Step 5: Serve warm as a side or over rice for a quick, flavorful meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Skillet Tomato and Chickpea Stew with Garlic and Cumin take to make?
Total time is about 20 minutes (5 min prep + 15 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 Skillet Tomato and Chickpea Stew with Garlic and Cumin?
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 Skillet Tomato and Chickpea Stew with Garlic and Cumin?
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 Skillet Tomato and Chickpea Stew with Garlic and Cumin for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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.
Is Skillet Tomato and Chickpea Stew with Garlic and Cumin vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
