Spicy Chickpea Stew (Printable Version)

Warming chickpea stew with aromatic spices, vegetables, and tomatoes. Vegan comfort in a bowl.

# 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 - 1/2 lemon, juiced
19 - 2 tablespoons chopped fresh cilantro or parsley

# Method:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until softened and translucent.
02 - Stir in minced garlic, diced carrots, and diced red bell pepper. Sauté for an additional 3-4 minutes, stirring frequently.
03 - Add ground cumin, smoked paprika, ground coriander, ground turmeric, chili flakes, and ground cinnamon. Cook while stirring constantly for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Stir well to combine.
05 - Bring mixture to a boil, then reduce heat to low. Cover the pot and simmer for 25 minutes, stirring occasionally to prevent sticking.
06 - Remove lid and season with salt and freshly ground black pepper to taste. Simmer uncovered for an additional 5 minutes to reduce and thicken slightly.
07 - Discard bay leaf. Stir in fresh lemon juice and chopped fresh cilantro or parsley. Taste and adjust seasoning as needed.
08 - Ladle into bowls and serve hot, accompanied by crusty bread or over cooked rice if desired.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day.
  • The spice blend is forgiving—you can dial the heat up or down depending on your mood and who's eating.
  • It's naturally plant-based and gluten-free without feeling like a compromise version of something else.
02 -
  • Don't skip rinsing the canned chickpeas—that starchy liquid will cloud your broth and mute the spices you worked to blend together.
  • The lemon juice at the end isn't optional flavor; it's what prevents the stew from tasting heavy and one-dimensional, so don't leave it out.
03 -
  • Taste the stew five minutes before you think it's done; this gives you time to adjust salt and pepper or add more lemon without rushing at the end.
  • If your stew turns out thinner than you'd like, don't reach for cornstarch—let it simmer uncovered for another 10 minutes, which is the gentlest way to concentrate the liquid and flavor.
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