Spiced Chickpea 'Traveler' Stew with Cumin and Coriander
A fragrant, slow-simmered stew featuring chickpeas and vegetables, spiced with cumin and coriander for a globally inspired comfort dish. This indian-inspired vegetarian ready in about 50 minutes pairs medium, finely chopped onion, minced garlic, cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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.
Ingredients
- 2 cans (15 oz/425g each), drained and rinsed chickpeas
- 2 medium, diced into 1/2-inch pieces carrots
- 2 medium, peeled and cubed into 1/2-inch pieces potatoes
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tsp cumin
- 1 tsp coriander
- 3 cups (720ml) chicken broth
- 2 tbsp tomato paste
- 1/2 tsp paprika
- 2 tbsp, chopped fresh cilantro
Instructions
- Step 1: Heat 1 tbsp oil in a large pot over medium heat. Add 1 medium chopped onion and cook for 5 minutes until soft. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
- Step 2: Add 1 tsp cumin, 1 tsp coriander, and 1/2 tsp paprika to the pot, stirring constantly for 30 seconds to toast the spices.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 2 cans drained chickpeas, 2 diced carrots, and 2 cubed potatoes.
- Step 4: Pour in 3 cups chicken broth and bring to a gentle simmer. Cover and cook for 25 minutes, stirring once halfway, until vegetables are tender.
- Step 5: Uncover and simmer for 5 more minutes to thicken the stew. Stir in 2 tbsp chopped cilantro just before serving.
Frequently asked questions
How long does Spiced Chickpea 'Traveler' Stew with Cumin and Coriander take to make?
Total time is about 50 minutes (15 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 Spiced Chickpea 'Traveler' Stew with Cumin and Coriander?
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 medium, finely chopped onion from drying out.
Can I substitute ingredients in Spiced Chickpea 'Traveler' Stew with Cumin and Coriander?
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 'Traveler' Stew with Cumin and Coriander 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.
What goes well with Spiced Chickpea 'Traveler' Stew with Cumin and Coriander?
Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved the authentic Indian flavors! Made it for my family and they all raved.
- ★★★★★
This stew was perfect for a cold evening. The spices were balanced and the chickpeas were tender.
- ★★★★☆
Tasty, but it took longer to cook than the recipe said. Maybe I should have used canned chickpeas.
