Spicy Chickpea Stew (Print)

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

# Components:

→ 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 fresh cilantro or parsley, chopped

# Directions:

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

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been cooking all day, which is honestly the best kind of magic.
  • The spice blend is warm and complex without being aggressive, so even if heat isn't your thing, you can dial it back and still get all the flavor.
  • This stew tastes dramatically better the next day, making it perfect for meal prep or those moments when you want something ready to go.
02 -
  • Toasting the spices for that full minute might seem fussy, but it's the moment where a good stew becomes an unforgettable one—don't skip it or rush through it.
  • Rinsing your canned chickpeas matters more than it seems; it removes the excess starch that would make everything gluey instead of silky.
  • This stew genuinely tastes better on day two, so if you have leftovers, don't apologize—embrace them.
03 -
  • Taste the stew before you finish it and adjust the seasoning then, not before—your palate will guide you better than any recipe instruction could.
  • If the flavor feels flat at the end, it's almost always because it needs more salt or a bit more lemon juice; don't give up on it.
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