I’m noticing a big trend on this blog lately: soups and stews. In fact, at some point in December found myself getting into a pattern where I plan to make a sandwich or pasta or stir-fry, and then at the last minute change plans and make a big pot of soup or stew instead. Hearty, easy-to-make, and super flavorful vegan soups and stews are what I crave this time of year. I hope you guys feel the same. (Spoiler alert: more soups and stews to come). I’m a big fan of using garbanzo beans in all kinds of cozy stews like chili and curry because they’re packed with super satisfying fiber and protein, but also because they’re so easy to work with. They make for a stew that comes together in a cinch! This chickpea stew recipe has become a favorite in my house — it’s super easy, flavorful, and so comforting!
Ingredients You’ll Need
Olive oil. You can use another high-heat oil if you’d like, but olive will give your chickpea stew the best flavor.Onion.Red bell pepper. Another color of bell pepper could be substituted if you’d like.Poblano pepper. This adds a touch of heat to the stew. You can leave it out or include some extra bell pepper if you’d like a milder version of the dish.Garlic.Spices. We’re using smoked paprika, ground cumin, and cayenne pepper. Leave out the cayenne if you’re not into the heat.Vegetable broth.Russet potato. A couple of red or yellow potatoes can be substituted if needed. Not a fan of potato? Sub your favorite veggies! Corn, cauliflower and sweet potatoes would all be really nice.Canned chickpeas. You can use dried if chickpeas if you prefer, but you’ll need to soak and cook them in advance. (Soaking alone is not enough.) Try this method. You’ll need 3 ½ of cooked chickpeas for this recipe.Fire roasted tomatoes. Using fire roasted tomatoes will give our stew maximum smoky flavor, but you can use regular diced tomatoes if that’s what you’ve got on hand.Tomato paste.Salt & pepper.Fresh cilantro and/or scallions.
Tip: Want more veggies in your chickpea stew? Add them! Stir in some greens such as kale, spinach or swiss chard, add some carrots or parsnips, or thaw some frozen peas and add them when the stew is just about done!
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Heat up some oil in a pot. I recommend using a big Dutch oven. Once the oil is hot, and diced onion, a red bell pepper, and a poblano pepper. Cook the onions and peppers for a few minutes, until they soften up a bit. Add minced garlic and your spices. Cook everything for just about a minute, until the garlic becomes very fragrant. Make sure to keep stirring everything to prevent burning.Add broth, diced potato and chickpeas. Bring the liquid up to a boil, lower the heat, and let it simmer until the potato is tender. You can add a bit of water if the mixture becomes too dry while it cooks, just don’t overdo it!
Add the canned tomatoes, along with their juices and the tomato paste. Make sure you don’t add the tomatoes until the potatoes can be pierced with a fork. Adding the tomatoes too early could prevent the potatoes from fully cooking.Let the pot simmer for a few minutes more, until the stew has a nice thick consistency.
Take the pot off of the burner and season the stew with salt and pepper to taste.I like to garnish my chickpea stew with some scallions and cilantro.
Leftovers & Storage
Leftover chickpea stew keeps great! Store it in an airtight container in the fridge for up to 3 days. Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
