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One-Pot Mediterranean Chickpea Stew

This quick and easy One-Pot Mediterranean Chickpea Stew is light, flavorful, and packed with fresh vegetables, making it a perfect summer dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course
Cuisine Mediterranean, Vegan
Servings 4 servings
Calories 250 kcal

Ingredients
  

Main ingredients

  • 1 can chickpeas, drained and rinsed You can use canned or cooked chickpeas.
  • 1 can diced tomatoes Canned tomatoes can be substituted with fresh tomatoes.
  • 1 cup vegetable broth Use low-sodium broth if preferred.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, chopped Feel free to use any color bell pepper.
  • 1 medium zucchini, diced You can substitute zucchini with summer squash.
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • to taste Salt and pepper
  • 2 tablespoons olive oil
  • to taste Fresh parsley for garnish

Instructions
 

Cooking

  • In a large pot, heat the olive oil over medium heat.
  • Add the chopped onion and garlic. Cook until the onion is translucent, about 5 minutes.
  • Stir in the red bell pepper and zucchini. Cook for another 5 minutes, stirring occasionally.
  • Add the chickpeas, diced tomatoes, vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine.
  • Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
  • Taste and adjust the seasoning if needed.

Notes

Serve hot, garnished with fresh parsley. This stew can also be served warm or at room temperature, and pairs well with crusty bread or rice.
Keyword Chickpea Stew, healthy dinner, Mediterranean Diet, one-pot meal