Spiced Chickpea and Vegetable Stew

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-28 · Updated 2026-03-28

A hearty Middle Eastern stew packed with protein and fiber, perfect for a cozy weeknight meal. The blend of warming spices and tender vegetables creates a comforting, flavorful dish. This middle eastern-inspired mexican (vegetarian) ready in about 50 minutes pairs cooked or 1 (15 oz) can chickpeas, medium, diced carrots, medium, diced zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 cooked or 1 (15 oz) can chickpeas
• 2 medium, diced carrots
• 1 medium, diced zucchini
• 1 large, finely chopped onion
• 3 cloves, minced garlic
• 2 tbsp tomato paste
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp smoked paprika
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/4 cup, chopped fresh parsley

Instructions

1. Step 1: Heat 1 tbsp olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant.
2. Step 2: Stir in the carrots, zucchini, cumin, coriander, and smoked paprika. Cook for 2-3 minutes until the vegetables begin to soften.
3. Step 3: Add the tomato paste, vegetable broth, and chickpeas. Bring to a boil, then reduce heat to low. Simmer for 20-25 minutes until the vegetables are tender and the stew thickens.
4. Step 4: Stir in the parsley and season with salt and pepper to taste. Serve warm with crusty bread or over couscous.