31 Colorful DIY Wall Murals for a Vibrant Home Update

Introduction

Close your eyes and imagine a pot of Mediterranean chickpea and roasted vegetable stew simmering on the stove: the bright, tangy scent of lemon and tomato rising with warm garlic and oregano; the satisfying bite of tender chickpeas and silky roasted eggplant; a ribbon of olive oil that glistens across each spoonful. That first spoonful wraps you in comfort—earthy, slightly sweet, and herb-forward—with a texture that’s both hearty and silky. This one-pot recipe is perfect for cozy weeknights, a low-fuss dinner for friends, or a colorful addition to a seasonal dinner table.

If you’re pairing a lively meal with lively walls, you might also like some creative decor ideas—check out 35 DIY wall art ideas for the bedroom for inspiration that matches this dish’s bright, handmade spirit.

Dish Snapshot

• Prep Time: 15 minutes
• Cook Time: 35–40 minutes (roasting + simmering)
• Total Time: 50–55 minutes
• Servings: 4 generous bowls
• Difficulty Level: Easy — one-pan roasting and a quick stovetop finish

Nutrition Highlights

Nutrition estimates per serving (1 of 4). Values are approximate and calculated using USDA FoodData Central reference values for common ingredients; adjust if you alter portion size or add optional ingredients such as feta.

• Calories: ~345 kcal
• Protein: ~12–14 g
• Carbohydrates: ~40–45 g
• Fat: ~7–9 g (mostly from olive oil)
• Fiber: ~10–12 g
• Sodium: ~500–700 mg (depends on canned chickpeas and added salt)

Note: These are estimates intended to guide meal planning. For personalized dietary advice, consult a registered dietitian or trusted sources such as the USDA FoodData Central and government nutrition guidance.

Why You’ll Love It

• Irresistible aroma and flavor: Roasting the peppers, eggplant, and cherry tomatoes concentrates their sweetness; lemon and oregano lift the dish so every bite feels bright.
• Comfort and nutrition in one bowl: Chickpeas provide plant-based protein and fiber, while the variety of vegetables delivers vitamins, color, and texture.
• Easy, social, and seasonal: Roast ahead and finish on the stove—the stew is ideal for casual dinners with friends or family-style gatherings. It also scales well for potlucks.
• Flexible and forgiving: Swap veggies, add heat, or top with cheese or herbs—this recipe adapts to what you have on hand.

Step-by-Step Instructions

Ingredients

• 2 (15-oz) cans chickpeas, drained and rinsed (about 480 g drained)
• 2 tablespoons extra-virgin olive oil, divided
• 1 medium eggplant, cut into 1-inch cubes (about 300 g)
• 1 medium zucchini, halved and sliced into 1/2-inch rounds
• 1 large red bell pepper, seeded and cut into strips
• 1 medium red onion, sliced into wedges
• 2 cups cherry tomatoes (about 300 g)
• 3 garlic cloves, thinly sliced
• 2 tablespoons tomato paste
• 1 cup low-sodium vegetable broth (or water)
• 2 tablespoons lemon juice (fresh)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• Salt and black pepper to taste (start with 1 teaspoon salt, adjust)
• Fresh basil or parsley, chopped, to finish

Optional ingredients and substitutions

• Optional: 1/2 cup crumbled feta or dollop of Greek yogurt per serving for creaminess (adds calories and sodium)
• Substitution for eggplant: extra mushrooms or sweet potato cubes
• Make it gluten-free / vegan: already GF and vegan-friendly; omit feta to keep vegan
• Add heat: 1/4–1/2 teaspoon chili flakes or a diced jalapeño

Method

1. Preheat oven to 425°F (220°C). Toss the cubed eggplant, zucchini, bell pepper, red onion, and cherry tomatoes with 1 tablespoon olive oil, a pinch of salt, and a grind of black pepper on a rimmed baking sheet.
2. Roast vegetables for 20–25 minutes, flipping once, until edges brown and tomatoes begin to burst. (Tip: don’t overcrowd the pan—use two sheets if needed.)
3. While vegetables roast, heat the remaining 1 tablespoon olive oil in a large, heavy-bottomed skillet over medium heat. Add sliced garlic and cook 30–60 seconds until fragrant (do not burn).
4. Stir in the tomato paste and cook 1 minute to deepen flavor. Add the drained chickpeas and vegetable broth, scraping any browned bits from the pan.
5. When roasted vegetables are done, add them into the skillet with chickpeas. Stir in lemon juice and oregano, then simmer gently for 6–8 minutes to allow flavors to marry and the sauce to thicken slightly. Taste and adjust salt and pepper.
6. Remove from heat and finish with chopped basil or parsley. Serve warm with your chosen accompaniment.

Practical tips

• Avoid over-roasting small tomatoes—they should burst and add sauce, not char to ash.
• If stew seems dry, add an extra 1/4 cup broth or a splash of water.
• For deeper flavor, roast the vegetables a day ahead and reheat with chickpeas.

(Note: For colorful decor pairing ideas, try the cheerful accent tips in 14 simple home decor ideas.)

Best Pairings

• Grains: Serve over fluffy couscous, quinoa, or herbed rice to soak up the juices.
• Bread: Crusty sourdough or warm pita for scooping.
• Light sides: A simple green salad with lemon vinaigrette or steamed greens.
• Beverages: A bright white wine (Sauvignon Blanc) or a sparkling water with lemon.
• Toppings: Crumbled feta, a dollop of tangy yogurt, or toasted pine nuts for crunch.

Shelf Life & Storage

• Room temperature: Do not leave cooked stew at room temperature for more than 2 hours (food safety).
• Refrigerator: Store in an airtight container for 3–4 days. Reheat gently on the stove or in the microwave.
• Freezer: Freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.

Chef’s Advice

• Use firm chickpeas: If you prefer a creamier texture, mash a third of the chickpeas against the side of the pan to thicken the stew naturally.
• Balance acidity: Lemon brightens the dish—add slowly and taste; if too sharp, a pinch of sugar can round flavors.
• Herb timing matters: Add delicate herbs (basil, parsley) at the end to keep their color and fragrance; sturdier herbs (oregano, thyme) can be added earlier during simmering.
• Texture cue: When roasted vegetables are tender and slightly caramelized, the dish reaches its best flavor—watch the eggplant, which absorbs oil and flavors.

Creative Twists

• Smoky Harissa Version: Stir in 1–2 tablespoons harissa paste with the tomato paste for a smoky, spicy lift.
• Lemon-Tahini Finish: Whisk 2 tablespoons tahini with 1 tablespoon warm water and drizzle over each bowl for a nutty twist (adds richness).
• Grain-Free Bowl: Serve over roasted cauliflower rice and add roasted olives and capers for an umami punch.
• Protein Boost: Stir in cooked diced chicken or lamb for non-vegetarian eaters; reduce chickpea amount slightly to balance calories.

Recipe Q&A

Q: Can I use dried chickpeas?
A: Yes—soak and cook them first. One cup dried chickpeas (after cooking) yields roughly the same amount as two cans; cooking time will be longer.

Q: My stew tastes flat—how do I fix it?
A: Add a squeeze of lemon and a pinch of salt, then simmer a few minutes. A splash of vinegar (red wine or balsamic) can also brighten flat flavors.

Q: Can I make this ahead for a crowd?
A: Absolutely—roast vegetables a day ahead and finish with chickpeas just before serving. Reheat gently and add fresh herbs at the end.

Q: Is this dish suitable for meal prep?
A: Yes—it freezes well and keeps 3–4 days in the fridge, making great lunches or quick dinners.

Conclusion

This Mediterranean chickpea and roasted vegetable stew is a colorful, comforting, and healthy weeknight winner—easy enough for a busy evening, substantial enough for a relaxed dinner with friends. If you enjoyed this recipe and its bright, handmade vibe, take a moment to explore more creative how-to ideas on HOME | DIY design, and for quick, budget-friendly wall art projects that pair with a lively table, check out 31 DIY Wall Art Ideas You Can Do In Less Than Two Hours. Share your photos and notes—I’d love to hear how your bowls (and walls) turned out!