Za’atar-Spiced Chickpea and Tomato Stew with Toasted Pine Nuts

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

A vibrant vegetarian Middle Eastern stew combining earthy chickpeas, fresh tomatoes, and fragrant za’atar, topped with crunchy toasted pine nuts. This Middle Eastern-inspired vegan recipe (vegetarian), ready in about 35 minutes, pairs canned chickpeas, drained and rinsed, olive oil, yellow onion, diced 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 canned chickpeas, drained and rinsed
• 3 tbsp olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 medium (about 2 cups) fresh tomatoes, chopped
• 1 tbsp tomato paste
• 1 1/2 cups vegetable broth
• 2 tbsp za’atar spice blend
• 1 tsp ground cumin
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup pine nuts
• 2 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped

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

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion and sauté for 5-6 minutes until softened and golden. Add 3 minced garlic cloves and cook for 1 minute until fragrant.
2. Step 2: Stir in 3 chopped fresh tomatoes, 1 tbsp tomato paste, 2 tbsp za’atar, and 1 tsp ground cumin. Cook for 6-7 minutes, stirring occasionally, until tomatoes break down and sauce thickens.
3. Step 3: Add 2 cups drained canned chickpeas and 1 1/2 cups vegetable broth. Season with 1 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then reduce heat to low and cook uncovered for 15 minutes until stew thickens slightly.
4. Step 4: While the stew simmers, toast 1/4 cup pine nuts in a dry small pan over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Remove from heat.
5. Step 5: Remove the stew from heat, stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley. Serve topped with toasted pine nuts for added crunch.