Slow-Simmered Tomato and Chickpea Stew
A comforting vegetarian stew where tender chickpeas meld with rich, slow-cooked tomatoes and warming spices. This mediterranean-inspired lamb (vegetarian, vegan) ready in about 45 minutes pairs olive oil, yellow onion, garlic cloves 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 tbsp olive oil
- 1 medium, diced yellow onion
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes
- 28 oz canned diced tomatoes
- 2 cups cooked chickpeas
- 1 cup vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup, chopped fresh cilantro
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion and sauté for 5 minutes until the onion is translucent and fragrant.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp crushed red pepper flakes, cooking for 1 minute until the spices bloom and become aromatic.
- Step 3: Pour in 28 oz canned diced tomatoes with their juices, 2 cups cooked chickpeas, and 1 cup vegetable broth. Stir well and bring to a simmer.
- Step 4: Reduce heat to low, cover partially, and slow-simmer the stew gently for 30 minutes until the tomatoes break down and the flavors meld.
- Step 5: Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Stir in 1/4 cup chopped fresh cilantro just before serving for a fresh herbal finish.
Frequently asked questions
How long does Slow-Simmered Tomato and Chickpea Stew take to make?
Total time is about 45 minutes (10 min prep + 35 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 Tomato and Chickpea Stew?
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 olive oil from drying out.
Can I substitute ingredients in Slow-Simmered Tomato and Chickpea Stew?
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 Tomato and Chickpea Stew 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 Tomato and Chickpea Stew vegetarian?
Yes — this recipe is tagged vegetarian, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
A new favorite. The chickpeas added a nice texture.
- ★★★★★
Loved it! My family devoured this.
- ★★★★★
Perfect for a cold evening. The lamb was tender and the tomatoes were fresh.
