Slow-Cooked Vegetable Stew with Chickpeas

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty stew of carrots, celery, and tomatoes simmered with chickpeas and herbs. This Greek recipe (vegetarian), ready in about 55 minutes, pairs Olive oil, Onion, Carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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

• 2 tbsp Olive oil
• 1 medium Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 14 oz Canned diced tomatoes
• 15 oz Chickpeas
• 2 cups Vegetable broth
• 1 tsp Dried oregano
• 2 tbsp Fresh parsley
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 diced medium onion, 2 sliced medium carrots, and 2 sliced celery stalks, cooking for 8 minutes until softened.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 14 oz canned diced tomatoes, 15 oz drained chickpeas, 2 cups vegetable broth, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer uncovered for 25 minutes.
4. Step 4: Stir in 2 tbsp chopped fresh parsley and serve hot.