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

2 tbsp olive oil
1 small yellow onion, diced
2 cloves garlic, minced
2 carrots, peeled and sliced
2 celery stalks, chopped
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp red pepper flakes (optional)
1 (15 oz) can diced tomatoes

2 (15 oz) cans chickpeas, drained and rinsed
3 cups vegetable broth (or water)
Salt and pepper, to taste
2 cups chopped kale or spinach (optional)
Juice of 1/2 lemon
Fresh parsley, for garnish

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Instructions

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.
Add spices: Stir in cumin, smoked paprika, turmeric, and red pepper flakes (if using). Cook for 30 seconds to toast the spices.
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.
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.

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!