Spiced Chickpea and Roasted Red Pepper Stew

This Spiced Chickpea and Roasted Red Pepper Stew is Mediterranean comfort food at its best: tender chickpeas simmered in a smoky, tomatoey broth with sweet roasted red peppers, warming cumin, and a generous hit of smoked paprika. It comes together in one pot in well under an hour, making it an easy weeknight dinner that still feels deeply satisfying and restaurant-worthy. Built on the pillars of the Mediterranean diet, this stew leans on pantry staples — canned chickpeas, jarred roasted peppers, good olive oil, and a handful of warming spices — to create something far greater than the sum of its parts. Onion and garlic form the aromatic base, while a splash of vegetable broth and crushed tomatoes bring everything together into a thick, spoonable stew. A finishing drizzle of extra virgin olive oil and fresh parsley or cilantro adds brightness and richness. Serve it in bowls with crusty whole grain bread, a scoop of fluffy couscous, or warm pita for scooping, and maybe a dollop of plain yogurt on top. It's naturally vegan and gluten-free (if served with gluten-free grains), packed with plant-based protein and fiber, and reheats beautifully, making it a great make-ahead option for busy weeks.

Ingredients

• 3 tbspextra virgin olive oil, divided, plus more for finishing
• 1 mediumyellow onion, diced
• 4 clovegarlic cloves, minced
• 2 tspsmoked paprika
• 1.5 tspground cumin
• 0.5 tspground coriander
• 0.25 tspcrushed red pepper flakes, optional, to taste
• 1.5 cupsroasted red peppers, jarred, drained and chopped
• 1 can (28 oz)crushed tomatoes
• 2 cans (15 oz each)chickpeas, drained and rinsed
• 1.5 cupsvegetable broth
• 1bay leaf
• 1 tspsalt, plus more to taste
• 0.25 tspblack pepper
• 0.25 cupfresh parsley or cilantro, chopped, for garnish
• 1lemon, cut into wedges, for serving

Method

No instructions listed.