One-Pot Chickpea & Tomato Stew
Warm up your evenings with this One-Pot Chickpea & Tomato Stew. Packed with protein-rich chickpeas and luscious tomatoes, this hearty dish is enhanced by fragrant spices and fresh greens. Perfect for busy weeknights, it’s a comforting meal that delivers on flavor without the fuss of multiple pots. Enjoy it solo or paired with crusty bread for an effortless dinner that satisfies both the belly and the soul.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: One-Pot Cooking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 3 cups low-sodium vegetable broth
- 2 cups fresh spinach or kale
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until golden brown, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add diced tomatoes (with juices), cumin, paprika, oregano, salt, and pepper. Simmer for 10 minutes.
- Stir in chickpeas and vegetable broth; bring to a simmer for 15–20 minutes until thickened.
- Fold in spinach or kale until wilted, then finish with lemon juice. Adjust seasoning if needed.
- Serve hot with crusty bread or over rice.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg
Keywords: For added depth, consider using smoked paprika. Feel free to swap chickpeas for white beans or add other seasonal vegetables like zucchini or bell peppers. Store leftovers in an airtight container in the fridge for up to three days.