Skillet Tomato and Chickpea Stew with Garlic and Cumin

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 recipe, ready in about 20 minutes, pairs olive oil, garlic cloves, canned chickpeas 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

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Instructions

1. 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.
2. Step 2: Add 1 can (15 oz) drained and rinsed chickpeas along with 1 can (14 oz) diced tomatoes. Stir to combine.
3. 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.
4. Step 4: Remove from heat and stir in 2 tbsp chopped fresh parsley and 1 tsp lemon juice to add freshness.
5. Step 5: Serve warm as a side or over rice for a quick, flavorful meal.