Spiced Chickpea and Black Bean Stew with Corn and Tomato
A hearty vegetarian stew combining chickpeas, black beans, sweet corn, and tomatoes with warm spices for comforting depth. This Latin American-inspired vegan recipe, ready in about 40 minutes, pairs canned chickpeas, canned black beans, frozen corn kernels for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, 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 canned chickpeas
- 1 can (15 oz), drained and rinsed canned black beans
- 1 cup frozen corn kernels
- 1 can (14.5 oz) canned diced tomatoes
- 2 tbsp olive oil
- 1 medium diced onion
- 4 minced garlic cloves
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chili powder
- 2 cups vegetable broth
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh cilantro
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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 diced medium onion and sauté for 5 minutes until translucent and soft.
- Step 2: Add 4 minced garlic cloves, 1 tbsp ground cumin, 1 tsp smoked paprika, and 1 tsp chili powder to the pot. Cook, stirring constantly, for 1 minute until spices are fragrant.
- Step 3: Stir in 1 can (15 oz) drained chickpeas, 1 can (15 oz) drained black beans, 1 cup frozen corn kernels, and 1 can (14.5 oz) diced tomatoes with their juice.
- Step 4: Pour in 2 cups vegetable broth, add 1 tsp salt and 1/2 tsp black pepper, and bring mixture to a boil. Reduce heat to low and simmer uncovered for 20 minutes until stew thickens slightly.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh cilantro before serving warm with rice or crusty bread.
Frequently asked questions
How long does Spiced Chickpea and Black Bean Stew with Corn and Tomato take to make?
Total time is about 40 minutes (10 min prep + 30 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 Spiced Chickpea and Black Bean Stew with Corn and Tomato?
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 canned chickpeas from drying out.
Can I substitute ingredients in Spiced Chickpea and Black Bean Stew with Corn and Tomato?
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 Spiced Chickpea and Black Bean Stew with Corn and Tomato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spiced Chickpea and Black Bean Stew with Corn and Tomato 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.
