Slow-Cooked Tomato and Chickpea Stew
A deeply flavored vegetarian stew with sun-ripened tomatoes and tender chickpeas, simmered to perfection. This spanish-inspired vegetarian ready in about 75 minutes pairs ripe tomatoes, (15 oz) canned chickpeas, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 285 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.
Ingredients
- 2 lbs ripe tomatoes
- 1 can (15 oz) canned chickpeas
- 1 yellow onion
- 3 garlic cloves
- 1 tsp paprika
- 3 tbsp extra-virgin olive oil
- 1/2 tsp dried oregano
- 2 cups vegetable broth
Instructions
- Step 1: Dice 1 yellow onion and mince 3 garlic cloves. Heat 3 tbsp olive oil in a heavy pot over medium-low heat, adding onion and sautéing for 8 minutes until translucent.
- Step 2: Add 3 minced garlic cloves and 1 tsp paprika, stirring for 1 minute until fragrant. Pour in 2 cups vegetable broth and add 2 diced tomatoes (remove seeds), simmering gently for 10 minutes.
- Step 3: Stir in 1 can (15 oz) drained chickpeas and 1/2 tsp dried oregano, reducing heat to low. Cover and simmer for 45 minutes until tomatoes break down and stew thickens.
- Step 4: Season with salt to taste before serving, letting stew rest 10 minutes to meld flavors.
Frequently asked questions
How long does Slow-Cooked Tomato and Chickpea Stew take to make?
Total time is about 75 minutes (20 min prep + 55 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 Tomato and 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 ripe tomatoes from drying out.
Can I substitute ingredients in Slow-Cooked Tomato and 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 Tomato and 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.
What goes well with Slow-Cooked Tomato and Chickpea Stew?
Spanish vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved this recipe! It's so comforting and perfect for a cold day. The chickpeas were perfectly tender.
- ★★★★★
This stew was incredible! The slow cooking really brought out the flavors of the tomatoes and chickpeas. My family loved it for dinner.
- ★★★★☆
Great recipe, but took longer than expected to simmer. Still, the flavors developed beautifully.
