Slow-Cooked Chickpea Stew with Tomatoes and Cinnamon

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

Hearty and aromatic slow-cooked chickpea stew enriched with tomatoes, warm cinnamon, and Mediterranean spices for a comforting vegetarian meal. This Mediterranean-inspired vegan recipe, ready in about 130 minutes, pairs dried chickpeas, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cup dried chickpeas
• 2 tbsp olive oil
• 1 medium, diced onion
• 3 cloves, minced garlic cloves
• 14 oz can canned diced tomatoes
• 1/2 tsp ground cinnamon
• 1 tsp ground cumin
• 3 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley

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Instructions

1. Step 1: Soak 1 cup dried chickpeas in water overnight. Drain and rinse before cooking.
2. Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 diced medium onion and 3 minced garlic cloves, sauté for 5 minutes until soft and fragrant.
3. Step 3: Add 1/2 tsp ground cinnamon and 1 tsp ground cumin, cooking for 1 minute to release their aroma.
4. Step 4: Stir in 14 oz canned diced tomatoes, 3 cups vegetable broth, soaked chickpeas, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours until chickpeas are tender and the stew thickens.
5. Step 5: Adjust seasoning if needed, then sprinkle 2 tbsp chopped fresh parsley on top before serving.