Slow-Roasted Tomato and Chickpea Stew with Rosemary
A deeply flavorful, one-pot stew where tomatoes and chickpeas meld with aromatic herbs for a satisfying weeknight meal. This mediterranean-inspired one pot (vegetarian) ready in about 70 minutes pairs (15 oz), drained and rinsed chickpeas, (28 oz) diced tomatoes, olive oil 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
- 1 can (15 oz), drained and rinsed chickpeas
- 1 can (28 oz) diced tomatoes
- 3 tbsp olive oil
- 1 medium, finely chopped shallot
- 3 cloves, minced garlic
- 1 tbsp, finely chopped fresh rosemary
- 1 tsp dried thyme
- 1 cup chicken broth
- 3 cups, stems removed and chopped kale
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large oven-safe pot, heat 3 tbsp olive oil over medium-high heat. Add 1 chopped shallot and 3 minced garlic cloves, sautéing for 2 minutes until fragrant but not browned.
- Step 2: Stir in 1 can (28 oz) diced tomatoes, 1 can (15 oz) drained chickpeas, 1 tbsp chopped rosemary, 1 tsp dried thyme, 1 cup chicken broth, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer.
- Step 3: Cover the pot and transfer to the oven. Bake for 45 minutes until tomatoes are broken down and flavors meld. Remove from oven, stir in 3 cups chopped kale, and cook uncovered for 10 minutes until kale is tender but still bright green.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Roasted Tomato and Chickpea Stew with Rosemary take to make?
Total time is about 70 minutes (15 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-Roasted Tomato and Chickpea Stew with Rosemary?
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 (28 oz) diced tomatoes from drying out.
Can I substitute ingredients in Slow-Roasted Tomato and Chickpea Stew with Rosemary?
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-Roasted Tomato and Chickpea Stew with Rosemary for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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-Roasted Tomato and Chickpea Stew with Rosemary vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My family devoured this in one pot. The slow-roast made the chickpeas so tender.
- ★★★★★
Perfect for a cold evening! The rosemary really elevated the tomatoes.
- ★★★★☆
Delicious base but needed extra garlic to balance the rosemary.
