Slow-Simmered Chickpea Stew with Tomato and Cumin

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

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 recipe, ready in about 130 minutes, pairs dried chickpeas, olive oil, 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 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

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Instructions

1. Step 1: Soak 1 cup dried chickpeas overnight in cold water, then drain and rinse.
2. 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.
3. Step 3: Add 4 minced garlic cloves and 2 tsp ground cumin to the onions, cooking for 1 minute until fragrant.
4. 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.
5. 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.
6. Step 6: Finish by stirring in 1/4 cup chopped fresh cilantro before serving with warm flatbread or rice.