Vegetarian One-Pot Chickpea and Tomato Stew

By AislePrompt Editorial · Published 2026-06-11 · Updated 2026-06-11

Hearty chickpeas simmered in a spiced tomato sauce with aromatic herbs, perfect for a nourishing vegetarian meal. This Mediterranean-inspired vegetarian recipe, ready in about 35 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 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

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 28 ounces (1 can) diced tomatoes
• 2 cups cooked or canned, drained and rinsed chickpeas
• 1 1/2 cups vegetable broth
• 1/4 cup chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon lemon juice

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced medium yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Step 2: Stir in 3 minced garlic cloves, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika, cooking for 1 minute until the spices are aromatic.
3. Step 3: Add 28 ounces canned diced tomatoes, 2 cups cooked chickpeas, and 1 1/2 cups vegetable broth. Stir to combine, then bring to a simmer.
4. Step 4: Reduce heat to low and cook uncovered for 20 minutes until the sauce thickens and flavors meld. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and stir in 1 tablespoon lemon juice.
5. Step 5: Remove from heat and mix in 1/4 cup chopped fresh parsley. Serve warm with crusty bread or rice.