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 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
