Mediterranean Chickpea, Tomato and Olive Braise with Rosemary

Why You’ll Love This Recipe

• Deep, cozy Mediterranean flavors from tomatoes, olives, rosemary, and chili in under an hour.
• Hearty, naturally vegetarian (and easily vegan) main dish that feels satisfying and comforting.
• Made mostly from pantry staples, so it is budget-friendly and weeknight-ready.
• Flexible: great as a stew in a bowl, over grains, or spooned on top of toasted crusty bread.

Grocery List

• Produce: 1 yellow onion, 2 small carrots, 4 cloves garlic, 1 lemon, fresh parsley (or basil), optional fresh rosemary.
• Dairy: None required (optional Parmesan or feta for serving, if desired).
• Pantry: Extra-virgin olive oil, tomato paste, dried rosemary (if not using fresh), red chili flakes, smoked paprika, crushed tomatoes (28 oz can), chickpeas (two 15 oz cans), pitted Kalamata or mixed olives, vegetable broth, dry white wine (or extra broth), sugar, fine sea salt, black pepper, crusty bread or grains for serving.

Full Ingredients

For the Rustic Tomato, Olive & Chickpea Braise

• 3 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely chopped (about 1 cup)
• 2 small carrots, finely diced (about 3/4 cup)
• 4 cloves garlic, minced
• 1 tbsp tomato paste
• 1 1/2 tsp dried rosemary, crushed between your fingers, or 2 tsp finely chopped fresh rosemary
• 1/2–1 tsp red chili flakes, to taste
• 1/2 tsp smoked paprika (optional, for a subtle smoky depth)
• 1/2 cup dry white wine or additional vegetable broth
• 1 can (28 oz / 800 g) crushed tomatoes
• 2 cans (15 oz / 425 g each) chickpeas, drained and rinsed
• 3/4 cup pitted Kalamata or mixed olives, halved lengthwise
• 1 cup vegetable broth (low sodium if possible)
• 1 tsp sugar (optional, to soften tomato acidity)
• 1–1 1/4 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

To Finish & Serve

• Zest of 1/2 lemon (about 1 tsp)
• 1–2 tbsp freshly squeezed lemon juice, to taste
• 2 tbsp chopped fresh flat-leaf parsley (or fresh basil or a mix)
• Extra-virgin olive oil, for drizzling on top
• Crusty bread, cooked rice, couscous, polenta, or quinoa, for serving
• Optional: freshly grated Parmesan or crumbled feta cheese, for a non-vegan option

Optional Add-Ins

• 2 large handfuls baby spinach or chopped kale, stirred in at the end until wilted
• 1 roasted red pepper, sliced, for extra sweetness and color
• 1 tsp red wine vinegar, for a sharper tang instead of (or in addition to) lemon juice

Step-by-Step Instructions

Step 1: Prep your vegetables and aromatics

Peel and finely chop the onion. Peel and finely dice the carrots so they cook at a similar rate to the onion. Mince the garlic. If using fresh rosemary, strip the leaves from the woody stem and finely chop them. Zest half of the lemon with a fine grater and set the zest aside; then cut the lemon and squeeze out 1–2 tablespoons of juice. Drain and rinse the chickpeas thoroughly. Halve the olives lengthwise. Have all your ingredients measured and ready; once you start cooking, the braise comes together smoothly.

Step 2: Soften the onion and carrot in olive oil

In a wide, heavy-bottomed pot or deep skillet, heat 3 tablespoons of olive oil over medium heat. Add the chopped onion and carrot with a generous pinch of salt. Cook, stirring occasionally, for 8–10 minutes, until the vegetables are very soft and the onion is turning translucent and lightly golden around the edges. Adjust the heat as needed so they gently sizzle but do not brown too quickly; this slow softening builds a sweet base for the braise.

Step 3: Build flavor with garlic, rosemary, chili, and tomato paste

Add the minced garlic, rosemary, red chili flakes, and smoked paprika (if using) to the pot. Cook, stirring constantly, for 1–2 minutes, until fragrant but not browned. Stir in the tomato paste and cook for another 2 minutes, keeping the heat at medium, until the paste darkens slightly in color and begins to stick a little to the bottom of the pot. This caramelization deepens the tomato flavor and gives the finished braise a richer taste.

Step 4: Deglaze with wine and add tomatoes

Pour in the white wine (or vegetable broth if not using wine). Use a wooden spoon to scrape up any browned bits from the bottom of the pot. Let the liquid bubble briskly for 2–3 minutes to reduce slightly and cook off the raw alcohol taste. Then add the crushed tomatoes, vegetable broth, sugar (if using), and another pinch of salt and pepper. Stir well to combine everything into a unified, saucy base.

Step 5: Add chickpeas and olives, then simmer until thick and cozy

Tip in the drained chickpeas and halved olives, stirring to coat them in the tomato mixture. Bring the pot back up to a gentle simmer, then reduce the heat to low or medium-low. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer for 20–25 minutes, stirring every 5 minutes or so, until the sauce has thickened and the flavors have melded. If it starts to look dry, splash in a bit more broth or water. If it looks too loose at the end, remove the lid and simmer for an extra 5 minutes to reduce.

Step 6: Brighten with lemon and herbs, and adjust seasoning

Turn off the heat. Stir in the lemon zest, 1 tablespoon of lemon juice, and the chopped parsley (or basil). Taste the braise carefully. Add more salt if the flavors seem flat, more lemon juice if you want extra brightness, and more chili flakes if you prefer additional heat. For a touch more richness, drizzle in a teaspoon or two of olive oil and stir it through the hot braise. If using greens like spinach or kale, stir them in now and let them wilt in the residual heat.

Step 7: Serve warm with your favorite base

Ladle the rustic tomato, olive, and chickpea braise into warm shallow bowls. Finish each serving with a light drizzle of good olive oil and a sprinkle of extra chopped herbs. Serve with thick slices of crusty bread for dunking, or spoon the braise over a bed of rice, couscous, polenta, or quinoa. If dairy is welcome at your table, a spoonful of crumbled feta or a shower of freshly grated Parmesan makes a lovely salty contrast to the sweet tomatoes and creamy chickpeas.

Pro Tips

• Control the heat level: Start with 1/2 teaspoon of chili flakes, then add more at the end after tasting. It is easier to add heat than to take it away.
• Use good olives: Briny Kalamata or a high-quality mixed olive medley add a lot of character. Avoid olives packed in overly flavored marinades that might overpower the braise.
• Texture matters: If you like a thicker, almost stew-like texture, simmer the braise uncovered for the last 5–10 minutes. For a looser, more saucy consistency, add a splash of extra broth.
• Let it rest: If you have time, let the pot sit off the heat for 10–15 minutes before serving. The flavors deepen further as it stands.
• Batch cook: This braise reheats beautifully, so consider doubling the recipe for easy lunches or freezer portions.

Variations

• Greens-packed braise: Stir in 2–3 cups of baby spinach, chopped kale, or Swiss chard during the last 5 minutes of cooking for extra color and nutrients.
• Smoky Spanish twist: Swap rosemary for 1 tsp smoked paprika (total of 1 1/2 tsp smoked paprika) and add sliced roasted red peppers and a handful of green olives.
• Hearty grain and veggie version: Add 1 cup of cooked farro or barley and 1 cup of diced zucchini during the last 10 minutes of simmering for a more substantial one-pot meal.

Storage & Make-Ahead

Let the braise cool to room temperature before storing. Transfer to airtight containers and refrigerate for up to 4 days. The flavors often taste even better on day two. Reheat gently on the stovetop over low to medium heat, adding a splash of water or broth if it has thickened too much. You can also reheat in the microwave, stirring halfway through. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. If you plan to freeze, you may want to add fresh herbs and lemon juice after reheating to keep their flavors bright.

Nutrition (per serving)

Approximate values per serving (without bread or added cheese): 380 calories; 11 g protein; 14 g fat (2 g saturated); 55 g carbohydrates; 11 g dietary fiber; 10 g sugars; 760 mg sodium (will vary based on broth, olives, and added salt). These values are estimates and can vary based on specific ingredient brands and portion sizes.