Vegetarian One-Pot Chickpea and Tomato Stew

By · Reviewed by AislePrompt Editorial · ·

Hearty chickpeas simmered in a spiced tomato sauce with aromatic herbs, perfect for a nourishing vegetarian meal. This mediterranean-inspired vegetarian (vegetarian) ready in about 35 minutes pairs tablespoons olive oil, medium, diced yellow onion, minced 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Vegetarian One-Pot Chickpea and Tomato Stew take to make?

Total time is about 35 minutes (10 min prep + 25 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 Vegetarian One-Pot Chickpea and Tomato Stew?

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 tablespoons olive oil from drying out.

Can I substitute ingredients in Vegetarian One-Pot Chickpea and Tomato Stew?

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 Vegetarian One-Pot Chickpea and Tomato Stew 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 Vegetarian One-Pot Chickpea and Tomato Stew vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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