Have dinner on the table in 40 minutes with this easy vegan chickpea stew! Easy to make and packed with smoky delicious flavor, this will be your new go-to weeknight meal.
Im 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). And this chickpea stew has become a favorite in my house its super easy, flavorful, and so comforting!
Cooking with Chickpeas
Im a big fan of using chickpeas in all kinds of cozy stews like chili and curry because theyre packed with super satisfying fiber and protein, but also because theyre so easy to work with.
Im usually lazy and buy canned chickpeas for dishes like this. Theyre so convenient! But you can use dried ones if you prefer. If youd like to make this recipe with dried chickpeas, youll need to soak and cook them in advance. (Soaking alone is not enough.) Try this method. Youll need 3 1/2 of cooked chickpeas for this recipe.
How to Make Smoky Chickpea Stew
Heat up some oil in a large pot. Once the oil is hot, and an onion, a red bell pepper, and a poblano pepper. Cook the onions and peppers for a few minutes, until they soften up a bit. Next add some garlic and spices: smoked paprika, cumin, and a bit of cayenne pepper. Cook everything for just about a minute, until the garlic becomes very fragrant.
Now add some broth, potato and a couple of cans of 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 dont overdo it!
Tomatoes and tomato paste go in last. Stir them both in and let the pot simmer for a few minutes more.
Take the pot off of the burner and season the stew with salt and pepper to taste.
I like to serve my chickpea stew with some scallions and cilantro.
Chickpea Stew FAQ & Tips
- Make sure you dont add the tomatoes until the potatoes are fully cooked. Adding the tomatoes too early could prevent the potatoes from fully cooking.
- Is this stew spicy? Just a bit, and this partly depends on how hot your poblano pepper is (which can vary quite a bit). If youd prefer a heat-free version, substitute a green bell pepper for the poblano, and omit the cayenne pepper.
- Leftovers of this stew keep great! Store them in a sealed container in the fridge for up to 3 days.
- Is there a way to reduce the sodium in this recipe? Try using low sodium broth, chickpeas, and fire roasted tomatoes.
- Is this stew gluten-free? It sure is!
- Not into potatoes? Sub your favorite veggies! Corn, cauliflower and sweet potatoes would all be really nice.
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Smoky Chickpea Stew
Have dinner on the table in 40 minutes with this easy vegan chickpea stew! Easy to make and packed with smoky delicious flavor, this will be your new go-to weeknight meal.
- 1 tablespoon olive oil
- 1 medium onion, (diced)
- 1 red bell pepper, (diced)
- 1 poblano pepper, (diced)
- 4 garlic cloves, (minced)
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 medium russet potato, (scrubbed and cut into 1/2-inch pieces)
- 2 (14 ounce or 400 gram) cans chickpeas, (drained and rinsed)
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 2 tablespoons tomato paste
- Salt and pepper, (to taste)
- Fresh cilantro and/or scallions, (for topping)
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Coat the bottom of a large pot with the oil and place it over medium heat.
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When the oil is hot, add the onion, bell pepper, and poblano pepper. Sweat the veggies for about 10 minutes, until they soften and the onion becomes translucent.
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Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook everything for about 1 minute more, until the garlic becomes very fragrant.
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Stir in the broth, potatoes, and chickpeas.
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Raise the heat and bring the liquid to a boil. Lower the heat and let it simmer until the potato is fork tender, about 12 minutes, stirring occasionally. You can add some hot water to the pot if the liquid level becomes too low.
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Stir in the tomatoes and tomato paste. Continue cooking everything for about 5 minutes more, until the stew is thick.
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Remove the pot from the heat and season it with salt and pepper to taste.
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Ladle into bowls and top with scallions and cilantro. Serve.
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