Slow-Cooked Mediterranean Chickpea Stew with Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty slow-cooked chickpea stew simmered with tomatoes, garlic, and warming spices for a comforting Mediterranean meal. This mediterranean-inspired vegan (mediterranean) ready in about 375 minutes pairs canned chickpeas, diced tomatoes, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 canned chickpeas
• 1 can (14.5 oz) diced tomatoes
• 1 medium, diced onion
• 4 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 2 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 diced medium onion and sauté for 5 minutes until translucent.
2. Step 2: Add 4 minced garlic cloves, 1 tsp smoked paprika, and 1 tsp ground cumin, cooking for 1 minute until fragrant.
3. Step 3: Transfer the mixture to a slow cooker. Add 2 cans (15 oz each) drained and rinsed chickpeas, 1 can (14.5 oz) diced tomatoes, 2 cups vegetable broth, 1 tsp salt, and 1/2 tsp black pepper.
4. Step 4: Cook on low for 6-7 hours or on high for 3-4 hours until flavors meld and the stew thickens.
5. Step 5: Stir in 1 tbsp fresh lemon juice and 1/4 cup chopped fresh parsley before serving, adjusting seasoning as needed.