Slow-Roasted Mediterranean Chickpea and Tomato Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

A warm, hearty stew with tender chickpeas, slow-roasted tomatoes, and aromatic Mediterranean spices that meld together in a rich, comforting dish. This mediterranean-inspired vegan (vegetarian, gluten free) ready in about 60 minutes pairs canned chickpeas, drained and rinsed, cherry tomatoes, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 cups canned chickpeas, drained and rinsed
• 2 cups cherry tomatoes
• 3 tbsp extra virgin olive oil
• 4 cloves garlic cloves, minced
• 1 medium onion, finely chopped
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 cup vegetable broth
• 2 tbsp fresh lemon juice
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 375°F. In a large bowl, toss 2 cups cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tsp salt, and 1/2 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until the tomatoes are soft and caramelized.
2. Step 2: While tomatoes roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Stir in 1 tsp dried oregano, 1 tsp smoked paprika, and 1/2 tsp ground cumin, cooking for 30 seconds to bloom the spices.
4. Step 4: Add 2 cups drained chickpeas and 1 cup vegetable broth to the pot, scraping up any browned bits. Simmer for 10 minutes until flavors meld.
5. Step 5: Add the roasted tomatoes with their juices, 2 tbsp fresh lemon juice, and 1/4 cup chopped fresh parsley. Stir gently and cook for another 5 minutes until the stew thickens slightly and is fragrant.
6. Step 6: Adjust seasoning with additional salt and pepper if needed. Serve warm garnished with extra parsley.