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Chickpeas stewed in tomato and herbs are a versatile vegetarian mediterranean staple. This high protein dish is fresh, fiber-rich, and a healthy family side that supports a calorie deficit plan.
Heat 2 tbsp olive oil in a heavy-bottomed pot over medium heat until shimmering, then add the chopped onion, carrot, and celery. Cook for 5 minutes, stirring frequently, until softened but not browned.
Lower heat slightly; add the minced garlic and minced rosemary. Stir continuously for 1 minute until very fragrant but do not let the garlic brown.
Add the drained chickpeas and canned tomatoes. Use a spoon to gently break up the tomatoes. Season with kosher salt and black pepper.
Raise heat to medium-high and bring the stew to a gentle simmer. Once simmering, cover partially, then reduce the heat to maintain a low, steady simmer. Cook for 20–25 minutes, stirring occasionally to prevent sticking.
Taste and adjust seasoning. If a thicker consistency is desired, lightly mash some of the chickpeas with the back of a spoon and simmer uncovered for 3–5 minutes to reduce and concentrate flavors. Serve warm.
