Slow-Cooked Cumin-Spiced Chickpea Stew

By AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A deeply aromatic, creamy stew with tender chickpeas, tomatoes, and warming cumin, perfect for chilly evenings. This Indian-inspired vegetarian recipe (vegan), ready in about 48 minutes, pairs chickpeas, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 cans (15 oz each), drained and rinsed chickpeas
• 1 can (14 oz) diced tomatoes
• 1 medium, finely chopped onion
• 3 cloves, minced garlic
• 1 tsp cumin
• 1/2 cup coconut milk
• 1 cup chicken broth
• 2 cups, chopped kale
• 1 tbsp olive oil
• 1/2 tsp salt

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Instructions

1. Step 1: Heat olive oil in a large pot over medium heat. Sauté onion until soft (5 minutes), then add garlic and cumin, stirring for 1 minute until fragrant.
2. Step 2: Stir in drained chickpeas, diced tomatoes, chicken broth, and salt. Bring to a gentle simmer and cook uncovered for 20 minutes.
3. Step 3: Add coconut milk and kale, stirring until kale wilts and stew thickens (about 8 minutes).
4. Step 4: Reduce heat to low and simmer uncovered for 5 more minutes until flavors meld.