Slow-Simmered Greek Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A hearty vegetarian stew of chickpeas and ripe tomatoes flavored with cinnamon, cumin, and fresh parsley for a comforting meal. This Greek-inspired vegan recipe, ready in about 50 minutes, pairs canned chickpeas, olive oil, yellow onion 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.

Prep: 10 min Cook: 40 min Serves 4 Greek cuisine 280 cal/serving

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Ingredients

2 cans (15 oz each), drained and rinsed canned chickpeas
3 tbsp olive oil
1 medium, diced yellow onion
4 cloves, minced garlic cloves
1/2 tsp ground cinnamon
1 tsp ground cumin
1 can (28 oz) crushed tomatoes
2 cups vegetable broth
1/4 cup, chopped fresh parsley
1 tsp sea salt
1/2 tsp black pepper

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Instructions

Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and soft.
Step 2: Add 4 minced garlic cloves, 1/2 tsp ground cinnamon, and 1 tsp ground cumin to the pot, stirring constantly for 1 minute until fragrant.
Step 3: Pour in 1 can (28 oz) crushed tomatoes, 2 cans (15 oz each) drained and rinsed chickpeas, and 2 cups vegetable broth. Stir well and bring to a boil.
Step 4: Reduce heat to low and simmer uncovered for 30 minutes, stirring occasionally, until the stew thickens and the flavors meld.
Step 5: Season with 1 tsp sea salt and 1/2 tsp black pepper. Remove from heat and stir in 1/4 cup chopped fresh parsley before serving.