Spicy Chickpea Stew (Print Version)

Tender chickpeas simmered with aromatic spices, tomatoes, and vegetables for warming, plant-based comfort.

# What You’ll Need:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon ground cinnamon
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

→ Finishing Touches

18 - Juice of 1/2 lemon
19 - 2 tablespoons chopped fresh cilantro or parsley

# Step-by-Step:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for another 3–4 minutes.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring, for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, chickpeas, vegetable broth, and bay leaf. Bring to a boil.
05 - Reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
06 - Remove lid, season with salt and pepper, and simmer uncovered for an additional 5 minutes to thicken.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed.
08 - Serve hot with crusty bread or over rice if desired.

# Expert Tips:

01 -
  • The spice blend hits differently than regular vegetable stew—warm, slightly sweet, genuinely addictive.
  • It's ready in under an hour but tastes like you simmered it all day.
  • Naturally vegan and gluten-free without any compromise on flavor or heartiness.
02 -
  • Don't skip the step of toasting the spices in oil—this one minute is what transforms them from dusty seasonings into something aromatic and alive.
  • Rinsing the canned chickpeas actually matters; the canning liquid makes the broth cloudy and starchy instead of clear and clean.
03 -
  • Toast your spices in the hot oil for just one minute before adding the wet ingredients—this one step makes the difference between a good stew and a transcendent one.
  • Use good quality vegetable broth and canned tomatoes if you can find them; these ingredients make up the foundation of your flavor, so they're worth the small upgrade in quality.
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