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Last Updated on March 20, 2026 by Tiffany
I make this garlicky tomato chickpea stew every single week and its is a stunner. Absolutely delicious and incredibly flavourful, made with affordable ingredients and ready in under 20 minutes. This dish is the perfect quick weeknight recipe that you’re going to quick fall in love with!
If you love tomatoes like me you’re going to adore this recipe. Even if you don’t like tomatoes, you’re going to love this recipe. I’ve made this recipe repeatedly for tomatoes haters and they end up loving it too!
The cooked down fresh herbs, (we’re talking onion and garlic!) are the stars of the show! They add such a sophisticated flavor with a deep and pleasant aroma for a meal that barely takes any effort to put together. That’s a win for me!
What You’ll Need
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Chickpeas- DUH!
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Garlic Cloves- The more the merrier
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No Salt Seasoning- An amazing way to add flavor with no salt! The brand I use is Mrs. Dash
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Onion
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Roma Tomatoes
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Olive Oil
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Water
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Paprika
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Garlic Powder
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All Purpose Seasoning
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Old Bay
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Salt
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Italian Seasoning
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Black Pepper
How to make Garlicky Tomato Chickpea Stew
Step One
Thinly slice your onion (or dice if you prefer them smaller), grate your garlic, and coarsely chop your tomatoes.
In a pot/pan, throw in half of your olive oil and begin to sauté the food on low/medium heat with the pot covered for about 5 minutes.
Step Two
After 5 minutes have passed, smash your tomatoes so they continue to blend into the sauce and add in your dry seasonings and 1/2 cup of water. Allow this to simmer for the next few minutes again.
Once the sauce has become fragrant, add in the rest of the water and other half of the olive oil as well as the rinsed and washed chickpeas. Allow everything to simmer for 5-7 more minutes; the longer it simmers, the more intense the flavor.
Step Three
Once the tomatoes have fully broken down, onions are translucent, and sauce has come together, season to taste with Black pepper and salt. Serve with bread, rice, quinoa, or grain of choice and enjoy!
How to store Garlicky Tomato Chickpea Stew
This delicious garlicky tomato chickpea stew can last in the fridge for up to 7 days if stored well. It makes for a perfect high protein meal prep main entree and can be easily reheated on the stove or microwave.
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Garlicky Tomato Chickpea Stew
Ingredients
- 1 Can Chickpeas 15 ounces
- 6 Cloves Garlic
- 1/2 Onion
- 6 Roma Tomatoes
- 2 Tablespoons Olive Oil
- 3/4 Cups Water Split into 1/2 cup & 1/4 cup
- 1 Teaspoon Paprika
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon No Salt Seasoning
- 1/2 Teaspoon All Purpose Seasoning
- 1/2 Teaspoon Old Bay
- 1 Teaspoon Italian Seasoning
- Salt to taste
- Black Pepper to taste
Instructions
- Thinly slice your onion (or dice if you prefer them smaller), grate your garlic, and coarsely chop your tomatoes. In a pot/pan, throw in half of your olive oil and begin to sauté the food on low/medium heat with the pot covered for about 5 minutes.
- After 5 minutes have passed, smash your tomatoes so they continue to blend into the sauce and add in your dry seasonings and 1/2 cup of water. Allow this to simmer for the next few minutes.Once the sauce has become fragrant, add in the rest of the water and other half of the olive oil as well as the rinsed and washed chickpeas. Allow everything to simmer for the next few minutes (the longer it simmers, the more intense the flavor.
- Once the tomatoes have fully. broken down, onions are translucent, and sauce has come together, season to taste with Black pepper and salt. Serve with bread, rice, quinoa, or grain of choice and enjoy!
