Warm-Spiced Chickpea Stew

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A hearty, aromatic chickpea stew simmered with cumin, coriander and smoked paprika, finished with fresh cilantro and a squeeze of lemon. This middle eastern-inspired vegan ready in about 40 minutes pairs canned chickpeas, olive oil, yellow 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

• 2 cups, drained and rinsed canned chickpeas
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 14 oz canned diced tomatoes
• 2 cups vegetable broth
• 1/4 cup, chopped fresh cilantro
• 1 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp 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 tbsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika. Cook for 1 minute until the spices bloom and aroma rises.
3. Step 3: Add 2 cups drained chickpeas, 14 oz canned diced tomatoes, and 2 cups vegetable broth. Bring to a simmer, then reduce heat to low and cook uncovered for 20 minutes until stew thickens.
4. Step 4: Stir in 1/4 cup chopped fresh cilantro, 1 tbsp lemon juice, 1 tsp salt, and 1/2 tsp black pepper. Adjust seasoning to taste and serve warm, embodying the essence of spirit and soul.