One Pot Chickpea Tomato Stew

By Dani Potts | January 26, 2026

INGREDIENTS

  • 1 tbsp olive oil
  • ¼ cup sliced raw almonds
  • ½ large yellow onion, diced
  • 1 green bell pepper, diced (optional: roast first for extra flavor)
  • 1 jalapeño, deseeded and diced
  • 4 cloves garlic, minced
  • 2 tsp smoked paprika
  • ½ tsp each cumin and coriander
  • 3 tbsp fresh parsley or cilantro, chopped (plus more for garnish)
  • 1 cup San Marzano whole peeled tomatoes or grated ripe plum tomatoes
  • 1 (15-oz) can chickpeas, drained and rinsed
  • 2 tsp sherry or white wine vinegar
  • ½ cup vegetable broth
  • 2 cups spinach
  • Crusty bread, for serving

INSTRUCTION

  1. In a medium sauté pan, toast the almonds, stirring frequently, until golden and fragrant. Remove and set aside.
  2. In the same pan, heat olive oil over medium heat. Sauté the onion with a pinch of salt until soft and translucent, 3–5 minutes. Add garlic and cook until fragrant.
  3. Stir in smoked paprika, cumin, and coriander, toasting briefly until the onions are evenly coated.
  4. Add the bell pepper, jalapeño, and parsley, then pour in the tomatoes, chickpeas, vinegar, and vegetable broth. Stir well and bring to a gentle simmer.
  5. Partially cover and simmer on low for 15 minutes. Stir in spinach and cook until wilted.
  6. Adjust seasoning to taste. Serve warm with crusty bread, topped with toasted almonds and extra herbs.

Adapted from: https://plantbasedrdblog.com/2022/05/one-pot-chickpea-tomato-stew/

BENEFITS

Chickpeas (garbanzo beans) are a nourishing pantry staple packed with plant-based protein, fiber, and key minerals like iron and magnesium. They help support steady blood sugar, digestion, and lasting energy, making them a grounding base for plant-forward meals. Their mild, nutty flavor allows them to soak up spices beautifully, adding both substance and comfort to one-pot dishes.