Slow-Simmered Chickpea Stew with Tomato and Cumin
Hearty chickpeas slow-cooked in a spiced tomato broth infused with cumin and garlic, perfect for a comforting Middle Eastern meal. This middle eastern-inspired vegan (vegan) ready in about 130 minutes pairs dried chickpeas, olive oil, medium onion, finely chopped 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 cup dried chickpeas
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 tsp ground cumin
- 14 oz canned crushed tomatoes
- 3 cups vegetable broth
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh cilantro, chopped
Instructions
- Step 1: Soak 1 cup dried chickpeas overnight in cold water, then drain and rinse.
- Step 2: In a large pot, heat 2 tbsp olive oil over medium heat. Add 1 finely chopped medium onion and sauté for 5 minutes until translucent.
- Step 3: Add 4 minced garlic cloves and 2 tsp ground cumin to the onions, cooking for 1 minute until fragrant.
- Step 4: Stir in 14 oz canned crushed tomatoes, 3 cups vegetable broth, the soaked chickpeas, 1 1/2 tsp salt, and 1/2 tsp black pepper.
- Step 5: Bring mixture to a boil, then reduce heat to low and simmer uncovered for 1.5 to 2 hours, stirring occasionally, until chickpeas are tender and stew thickens.
- Step 6: Finish by stirring in 1/4 cup chopped fresh cilantro before serving with warm flatbread or rice.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Chickpea Stew with Tomato and Cumin take to make?
Total time is about 130 minutes (10 min prep + 120 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-Simmered Chickpea Stew with Tomato and Cumin?
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 dried chickpeas from drying out.
Can I substitute ingredients in Slow-Simmered Chickpea Stew with Tomato and Cumin?
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-Simmered Chickpea Stew with Tomato and Cumin 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-Simmered Chickpea Stew with Tomato and Cumin vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
