Tomato-Braised Chickpeas with Cumin
A deeply savory one-pot dish where chickpeas simmer in a rich tomato-herb sauce until tender, finished with a bright cilantro garnish. This mediterranean-inspired one pot (vegetarian, gluten-free) ready in about 80 minutes pairs dried chickpeas, olive oil, medium, finely diced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 dried chickpeas
- 3 tbsp olive oil
- 1 medium, finely diced onion
- 4 cloves, minced garlic
- 1 (14 oz) can canned diced tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1 1/2 cups chicken broth
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Rinse 1 cup dried chickpeas under cold water and soak overnight in a bowl covered with 3 inches of water.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium heat. Add 1 medium finely diced onion and cook for 5 minutes until translucent, stirring occasionally.
- Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant, then add 2 tbsp tomato paste and cook for 2 minutes, stirring constantly to prevent burning.
- Step 4: Add 1 (14 oz) can diced tomatoes, 1 tsp ground cumin, and 1/2 tsp dried oregano. Simmer for 5 minutes, stirring occasionally.
- Step 5: Drain soaked chickpeas and add to the pot with 1 1/2 cups chicken broth. Bring to a gentle simmer, cover, and cook for 45 minutes until chickpeas are tender.
- Step 6: Uncover and simmer for 10 more minutes to thicken the sauce, then stir in 1/4 cup chopped fresh cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tomato-Braised Chickpeas with Cumin take to make?
Total time is about 80 minutes (15 min prep + 65 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 Tomato-Braised Chickpeas with Cumin?
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 dried chickpeas from drying out.
Can I substitute ingredients in Tomato-Braised Chickpeas with Cumin?
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 Tomato-Braised Chickpeas with Cumin 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 Tomato-Braised Chickpeas with Cumin vegetarian?
Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This recipe is a game-changer! I made it for dinner and my family devoured it. The cumin and tomatoes were perfectly balanced.
- ★★★★★
A wonderful dish for a weeknight. The cumin really shines and it's so easy to make in one pot. My kids even ate it!
- ★★★★★
Loved the simplicity and flavor. The chickpeas were so tender and the tomato base was delicious. Will make again!
