Spicy Chickpea Stew (Printable)

Tender chickpeas with aromatic spices, vegetables, and tomatoes—perfect plant-based comfort food for any occasion.

# What You 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

# Directions:

01 - Heat olive oil in large pot over medium heat. Add onion and cook 4-5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for 3-4 minutes until fragrant.
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 boil.
05 - Reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
06 - Remove lid, season with salt and pepper, and simmer uncovered for 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 Suggestions:

01 -
  • It's ready in under an hour but tastes like slow-cooked comfort, which means you can actually make this on a weeknight without losing your mind.
  • The spices bloom together in a way that makes your whole kitchen smell like you know what you're doing, even if you're just following along.
  • It's naturally vegan and gluten-free without tasting like either of those things—just like deeply delicious food should be.
02 -
  • Don't skip toasting the spices in that one minute—it's the difference between a stew that's okay and one that tastes like you've been slow-cooking all afternoon.
  • The lemon juice at the end isn't optional; it brightens everything and makes the spices sing instead of just sitting heavy on your tongue.
03 -
  • Don't just dump all the spices in at once; giving them that minute to toast together multiplies their flavor in a way that feels almost magical.
  • Taste the stew before adding the lemon juice, then taste again after—it's the simplest way to understand how acid brightens everything.
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