Why You’ll Love This Recipe
Chickpea Stew is a hearty, wholesome, and deeply flavorful dish that’s perfect for cozy dinners or nutritious meal prep. Packed with protein-rich chickpeas, tender vegetables, and warm spices, this plant-based stew is filling, comforting, and easy to make. Whether you enjoy it on its own or with crusty bread or rice, it’s a nourishing one-pot meal you’ll turn to again and again.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
canned chickpeas (drained and rinsed)oniongarliccarrotscelerytomatoes (diced or crushed, canned or fresh)vegetable brotholive oilpaprika (smoked or sweet)cuminblack pepperturmeric (optional)red pepper flakes (optional)spinach or kale (optional)lemon juice (optional, for brightness)fresh parsley or cilantro (optional, for garnish)salt
directions
Heat olive oil in a large pot over medium heat.
Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in minced garlic and cook for 1 minute until fragrant.
Add chickpeas, diced tomatoes, and vegetable broth. Stir in paprika, cumin, turmeric, black pepper, and salt.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, allowing flavors to meld and stew to thicken slightly.
Stir in spinach or kale if using, and cook for another 2–3 minutes until wilted.
Add a squeeze of lemon juice to brighten the flavors, if desired.
Serve hot, garnished with chopped parsley or cilantro.
Servings and timing
This recipe yields 4 servings.Preparation time: 10 minutesCooking time: 25 minutesTotal time: 35 minutes
Variations
Add sweet potatoes or zucchini for more veggies.
Use coconut milk for a creamier version with a subtle sweetness.
Add a spoonful of harissa or curry paste for a spicier twist.
Top with yogurt or feta for extra creaminess and tang.
Serve over couscous, quinoa, or rice for a heartier meal.
storage/reheating
Store in an airtight container in the fridge for up to 5 days.Reheat on the stovetop or microwave until warmed through.Suitable for freezing—store for up to 2 months. Thaw in the fridge before reheating.
FAQs
Can I use dried chickpeas?
Yes, soak and cook them ahead of time before adding to the stew.
Is this stew spicy?
It’s mild, but you can adjust spice levels with red pepper flakes or chili.
Can I make it in a slow cooker?
Yes, cook on low for 6–7 hours or high for 3–4 hours.
Is this stew vegan?
Yes, it’s completely plant-based and dairy-free.
Can I add protein?
Chickpeas provide plenty, but you can add lentils or tofu if desired.
Conclusion
Chickpea Stew is a cozy, protein-packed meal that’s as nourishing as it is satisfying. With bold spices, hearty ingredients, and endless customization options, it’s a go-to recipe for meatless Mondays, meal prepping, or anytime you want a warm bowl of goodness. Easy to make, endlessly comforting—this stew has it all.
Print
Chickpea Stew
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup recipes
- Method: One Pot/One Pan
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Description
This Chickpea Stew is a comforting, protein-rich meal made with tender chickpeas simmered in a tomato-based broth with warm spices and plenty of veggies. It’s naturally vegetarian, vegan, and gluten-free, and it comes together in just one pot for a fuss-free, feel-good dinner.
Ingredients
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2 tbsp olive oil
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1 small yellow onion, diced
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2 cloves garlic, minced
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2 carrots, peeled and sliced
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2 celery stalks, chopped
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1 tsp ground cumin
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1/2 tsp smoked paprika
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1/2 tsp ground turmeric
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1/4 tsp red pepper flakes (optional)
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1 (15 oz) can diced tomatoes
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2 (15 oz) cans chickpeas, drained and rinsed
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3 cups vegetable broth (or water)
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Salt and pepper, to taste
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2 cups chopped kale or spinach (optional)
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Juice of 1/2 lemon
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Fresh parsley, for garnish
Instructions
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Sauté aromatics: In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes until softened. Stir in garlic and cook for 1 more minute.
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Add spices: Stir in cumin, smoked paprika, turmeric, and red pepper flakes (if using). Cook for 30 seconds to toast the spices.
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Simmer the stew: Add diced tomatoes (with juice), chickpeas, and vegetable broth. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes.
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Add greens and finish: Stir in kale or spinach and simmer for another 5 minutes until wilted. Add lemon juice and season with salt and pepper to taste.
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Serve: Ladle into bowls and top with chopped parsley. Serve with crusty bread or over rice if desired.
Notes
Add diced potatoes or sweet potatoes for extra heartiness.
For creaminess, stir in a spoonful of coconut milk or tahini at the end.
Great for meal prep—it gets even better the next day!
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