Mediterranean Chickpea Stew with Lemon and Herbs (Complete Recipe)

2026-03-09

Serves: 6 | Total time: ~35 minutes | Why it works: Tomato paste and spices build depth quickly; lemon and herbs keep it fresh.

Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp oregano
- 2 cans (15 oz) chickpeas, rinsed
- 1 can (14 oz) diced tomatoes
- 3 cups vegetable broth
- 3 cups chopped kale or spinach
- Juice and zest of 1 lemon
- 1 tsp salt, 1/2 tsp pepper
- 1/4 cup chopped parsley or dill

Method
1) In a pot, heat oil over medium. Sauté onion and carrot 6 minutes. Add garlic; cook 30 seconds.
2) Stir in tomato paste, cumin, paprika, oregano; cook 1 minute until darkened.
3) Add chickpeas, tomatoes, broth, salt, and pepper. Simmer 12–15 minutes.
4) Stir in greens to wilt. Finish with lemon juice/zest and parsley. Adjust salt.

Tips
- Serve with crusty bread or over couscous.
- Add a dollop of yogurt for creaminess.

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