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One Pot Tomato and Chickpea Stew

This one-pot tomato and chickpea stew is easy to make and is a delicious and flavorful vegan stew. The tomatoes get blistered, and the chickpeas are a delicious addition to this perfectly flavored stew.
Prep Time5 mins
Cook Time30 mins
Course: Main Course, Soup, vegan, vegetarian
Cuisine: American
Keyword: chickpeas, garbanzo beans, soup, tomato, tomatoes, vegan, vegetarian
Servings: 2
Author: Aimee


  • 1 Tbsp olive oil
  • 3 cups cherry tomatoes
  • 3 cloves garlic minced
  • 1 15 oz can garbanzo beans
  • 1 tsp dried thyme leaves
  • ½ tsp onion powder
  • ¼ tsp smoked paprika
  • salt
  • pepper
  • 1.5 cups vegetable stock
  • lime optional
  • cilantro or parsley optional


  • In a large pot, heat the olive oil over medium heat. Let heat for 30 seconds, then add the cherry tomatoes to the pot. Cook for 7-10 minutes, stirring frequently, until tomatoes are blistered and starting to break apart.
  • Add the garlic and stir for 30 seconds. Drain the garbanzo beans and add the beans to the pot. Add the thyme, onion powder, smoked paprika, and a sprinkling of salt and pepper and stir to combine.
  • Add the vegetable stock and stir. Heat to boiling, then turn down the heat to medium-low and simmer for 20 minutes, stirring occasionally.
  • Divide the soup between two bowls. Top with fresh parsley or fresh cilantro and a squeeze of lime, if desired.


  • Chickpeas and garbanzo beans are the same thing! You might find them at the store under either name.