Slow-Cooked Cumin-Spiced Chickpea Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply aromatic, creamy stew with tender chickpeas, tomatoes, and warming cumin, perfect for chilly evenings. This indian-inspired vegetarian (vegan) ready in about 48 minutes pairs (14 oz) diced tomatoes, medium, finely chopped onion, minced garlic 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.

Prep: 15 min Cook: 33 min Serves 6 Indian cuisine 280 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Cumin-Spiced Chickpea Stew take to make?

Total time is about 48 minutes (15 min prep + 33 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 Slow-Cooked Cumin-Spiced Chickpea Stew?

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 (14 oz) diced tomatoes from drying out.

Can I substitute ingredients in Slow-Cooked Cumin-Spiced Chickpea Stew?

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 Slow-Cooked Cumin-Spiced Chickpea Stew for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Cumin-Spiced Chickpea Stew vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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