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One Pot Mediterranean Chickpea Stew

One Pot Mediterranean Chickpea Stew - Cozy, Bright, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings

Ingredients
  

  • Olive oil – extra-virgin if you have it
  • Yellow onion – 1 large, diced
  • Carrots – 2 medium, diced
  • Celery – 2 ribs, diced (optional but great for depth)
  • Red bell pepper – 1, chopped
  • Garlic – 4 cloves, minced
  • Tomato paste – 2 tablespoons
  • Crushed or diced tomatoes – 1 can (14.5–15 oz)
  • Chickpeas – 2 cans (15 oz each), drained and rinsed
  • Vegetable broth – 4 cups (or water with 1 bouillon cube)
  • Baby spinach or chopped kale – 3 cups packed
  • Lemon – 1 (zest and juice)
  • Fresh herbs – parsley and/or dill, chopped (about 1/2 cup total)
  • Spices: smoked paprika, dried oregano, ground cumin
  • Red pepper flakes – a pinch, to taste
  • Bay leaf – 1
  • Salt and black pepper
  • Optional add-ins: olives, capers, feta (for serving), crusty bread, cooked rice or quinoa

Instructions
 

  • Warm the pot: Set a large Dutch oven or soup pot over medium heat. Add 2 tablespoons olive oil and let it heat until shimmering.
  • Build the base: Add diced onion, carrots, and celery with a pinch of salt. Cook 6–8 minutes, stirring, until the onion is translucent and the edges of the vegetables are lightly golden.
  • Add pepper and garlic: Stir in the red bell pepper and cook 2 minutes. Add garlic and a pinch of red pepper flakes; cook 30–60 seconds until fragrant.
  • Toast the spices: Push the vegetables to the sides of the pot. Add 2 tablespoons tomato paste to the center along with 1 teaspoon smoked paprika, 1 teaspoon dried oregano, and 1/2 teaspoon ground cumin. Cook, stirring, 1–2 minutes until the tomato paste darkens slightly. This step deepens flavor.
  • Deglaze: Pour in a splash of broth and scrape up any browned bits. Add the canned tomatoes with their juices, the rest of the broth, the bay leaf, and 1 teaspoon salt. Stir to combine.
  • Simmer with chickpeas: Add the drained chickpeas. Bring to a gentle boil, then reduce heat to maintain a steady simmer. Cook uncovered for 20–25 minutes, stirring occasionally, until the broth tastes rich and the vegetables are tender.
  • Greens go in: Stir in the spinach or kale. Simmer 2–3 minutes until wilted and tender.
  • Finish bright: Remove the bay leaf. Zest the lemon into the pot, then squeeze in 1–2 tablespoons of lemon juice. Add most of the chopped herbs, saving some for garnish. Taste and adjust with more salt, pepper, or lemon if needed.
  • Serve: Ladle into bowls and drizzle with a little olive oil. Top with remaining herbs. Add crumbled feta if you like, and serve with bread, rice, or quinoa.