Pair with Smashed Garlic Purple Sweet Potatoes and Tuscan Kale Salad with Lemon Tahini Dressing for a meal worth making on repeat.

Fire-roasted tomatoes, spices, and chickpeas three ways — Instant Pot no-soak, stovetop from scratch, or quick canned. Your method, your way. Spoon over sweet potatoes, pile on toast, or eat straight from the bowl. Leftovers are even better.

Prep Time   |

10 minutes + Cook Time: varies by method

Servings  |

6-8

Meal Type  |

,

Ingredients

  • Dried chickpeas, 1 lb, unsoaked, rinsed
  • Fire-roasted crushed tomatoes, 28 oz can, with all liquid
  • Vegetable broth, 1 cup
  • Yellow onion, 1 whole, diced
  • Garlic cloves, 6, minced
  • Olive oil or vegetable broth, 3 tbsp (use broth for oil-free)
  • Chili powder, 2.5 tsp
  • Coriander, 1.5 tsp
  • Red pepper flakes, 1 tsp
  • Sea salt, 1.5 tsp
  • Lemon juice, 2 tbsp, freshly squeezed

Instructions

  • Instant Pot
    • Set the Instant Pot to Sauté mode. Heat olive oil, then add diced onion. Cook 3-4 minutes until softened.
    • Add minced garlic and cook 1 more minute until fragrant.
    • Add chili powder, coriander, and red pepper flakes directly to the pot. Stir into the onion and garlic for 30 seconds.
    • Rinse your dried chickpeas and add them to the pot along with the fire-roasted tomatoes, vegetable broth, and salt. Stir to combine. Make sure the chickpeas are submerged.
    • Hit Cancel to turn off Sauté mode. Lock the lid, set the steam valve to Sealing, and press Pressure Cook on High for 60 minutes.
    • The pot will take 15-20 minutes to build pressure before the countdown begins. Total time from start to finish is about 1.5 hours.
    • When the cook time is up, let the pressure release naturally for 20 minutes. Then carefully switch the valve to Venting to release any remaining steam.
    • Stir in lemon juice. Taste and adjust salt. If the sauce is thinner than you'd like, hit Sauté and let it reduce for a few minutes uncovered.
  • Stovetop Option - with canned chickpeas (quickest):
    • Drain and rinse two 15 oz cans of chickpeas.
    • Sauté onion, garlic, and spices in olive oil in a large pot over medium heat.
    • Add chickpeas, fire-roasted tomatoes, and broth. Simmer covered for 25-30 minutes, stirring occasionally.
    • Finish with lemon juice and adjust salt.
  • Stovetop Option - with dried chickpeas (from scratch):
    • Soak 1 lb dried chickpeas in cold water overnight. Drain and rinse.
    • Sauté onion, garlic, and spices in olive oil.
    • Add soaked chickpeas and cover with 4 cups of water or broth.
    • Simmer covered for 60-90 minutes until tender.
    • Add fire-roasted tomatoes and simmer another 20-30 minutes.
    • Finish with lemon juice and salt.

What's in this meal?

Legumes · Vegetables · Spices

Fiber: 10g

|

Protein: 12g

|

Plant variety: 5

Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.

Spiced chickpeas in fire-roasted tomato sauce served in a white bowl

Smoky, hearty spiced chickpeas — straight from the Instant Pot and ready to spoon over everything.

Swap It + Smart Tips

  • No fire-roasted tomatoes? Regular crushed tomatoes work — add a pinch of smoked paprika or chipotle powder to get some of that depth back
  • No chili powder? Use smoked paprika and cumin in equal amounts
  • No coriander? Add a little extra chili powder and a squeeze of extra lemon at the end
  • Want it creamier? Stir in a spoonful of tahini or plant-based yogurt at the end

    Meal Prep Tip

    Cook the full pound or even more. This recipe is meant to make a big batch. Leftovers keep in the fridge for 5 days and freeze beautifully for up to 3 months. Portion into containers and reheat on the stovetop with a splash of water. It gets even better the next day as the flavors deepen.

    Why It Matters

    For You:

    • Chickpeas are one of the most fiber-rich foods you can eat — one serving delivers around 10 grams, which supports gut health, steady blood sugar, and lasting fullness.
    • The spices in this recipe — chili powder, coriander, garlic — aren’t just flavor. They carry anti-inflammatory compounds that support your body at a cellular level.
    • Fire-roasted tomatoes are rich in lycopene, an antioxidant that becomes more bioavailable when cooked.

    For the Planet:

    • Legumes like chickpeas are among the most sustainable proteins on the planet — they require a fraction of the water and land that animal protein does.
    • Choosing dried chickpeas over canned reduces packaging waste and is one of the most affordable whole food choices you can make.
    • Cooking a big batch at once means less energy use and less food waste throughout the week.

    Pro Tip

    Acidic ingredients like tomatoes can slow down how quickly dried chickpeas soften. If you want extra-tender chickpeas, pressure cook them in just the broth for 20 minutes first, then add the tomatoes and cook for the remaining 40 minutes.

    Community Gallery:

    Real kitchens. Real tweaks. See real people in our community gallery. If you’d like to share, email hello@pigsaresmart.com.

    Want More Plant-Based Inspiration?

    Avocado + Tofu Toast

    Breakfast

    Chickpea Salad Pita

    Lunch/Dinner

    Southwest Sweet Potato Bowl

    Lunch/Dinner