So, picture this: It’s a Tuesday evening, and I’m standing in my kitchen feeling utterly uninspired. You know those days when you’ve got a fridge full of nothing and everything? Yeah, that was me. The weather hinted at the first signs of fall, and my lazy bones craved something cozy yet bright—something that would wrap me up like a warm blanket but not put me in a food coma. Enter this Lemon Chickpea & Tomato Stew. It’s the kind of dish that checks all the boxes: fast (you’ll have it on the table in under an hour), flavorful (hello, lemon zest), and so satisfying you’d think it took all day. Trust me, once you make it, your taste buds will thank you, and you might just find a new weeknight staple.

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What You’ll Need

This stew is a pantry hero—you probably have most of the ingredients hiding in your kitchen already.

• 2 tablespoons of olive oil
• 1 large shallot, chopped
• 3 garlic cloves, minced
• 2 cans of chickpeas, drained and rinsed
• 1 jalapeno chili, sliced
• 1 teaspoon of dried oregano
• 2 bay leaves, broken
• 1/2 teaspoon of crushed red pepper
• Salt & pepper to taste
• 4 cups of chicken broth
• Zest and juice of 1 fresh lemon
• 1 cup of dried oven tomatoes
• 2 cups of fresh spinach, loosely packed

How to Make Lemon Chickpea & Tomato Stew

1. In a large saucepan, heat the olive oil over medium heat. You’ll know it’s ready when the oil starts shimmering like a mirage.
2. Add the shallot and garlic, stirring them into the warm oil until they soften and become fragrant, about 5 minutes.
3. Toss in the chickpeas, jalapeno, oregano, bay leaves, and crushed red pepper. Season with salt and pepper. Stir frequently, letting those chickpeas get a little crispy and golden, about 5-7 minutes. Keep an eye out—they might try to escape the pan!
4. Pour in the chicken broth, lemon zest, and lemon juice. Bring everything to a happy boil, then reduce the heat and let it simmer until the broth is reduced by half, around 20 minutes.
5. Stir in the oven-dried tomatoes, garlic, and spinach. Simmer for another 5 minutes, just until the spinach wilts into the stew. Goodbye, bay leaves—you’ve done your job, so remove them.
6. Give it one last taste for seasoning, adjust if necessary, and serve hot with warm crusty bread to soak up every last drop.

Cook’s Notes

First things first, don’t rush the browning of your chickpeas. That’s where a lot of the flavor magic happens. If you can, make sure the broth you’re using is low-sodium so you can control the salt levels. This stew is even better the next day, so feel free to make it ahead and store it in the fridge for up to 3 days. Just reheat it gently on the stovetop. If it’s a bit too thick, splash in a little extra broth or water.

Make It Your Own

• Vegetarian version: Swap the chicken broth for vegetable broth, and you’re good to go.
• Spicy kick: Double the jalapeno if you’re feeling bold. You can also add a dash of cayenne.
• Protein boost: Stir in some cooked shredded chicken or crispy tofu just before serving.
• Herbal twist: Add fresh basil or cilantro at the end for an extra layer of flavor.

And there you have it! If you try this, I’d love to hear how it turns out—drop a comment or tag me. Enjoy your cozy bowl of goodness!

Related update: Lemon Chickpea & Tomato Stew