Spicy Chickpea Stew (Printable)

A warming stew featuring tender chickpeas, aromatic spices, and vegetables—perfect for plant-based comfort on chilly days.

# 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 red 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

# How-To Steps:

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 bell pepper. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook while stirring for 1 minute until aromas intensify.
04 - Stir in tomato paste, then add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover pot, and simmer for 25 minutes while stirring occasionally to ensure even cooking.
06 - Remove lid and simmer uncovered for an additional 5 minutes. Season with salt and pepper to taste.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as necessary.
08 - Ladle stew into bowls and serve hot. Accompany with crusty bread or serve over rice if desired.

# Expert Hints:

01 -
  • The warming spice blend creates layers of flavor that taste like they took hours, though youll have dinner ready in under an hour.
  • Its that rare plant based recipe that satisfies even dedicated meat eaters, with hearty chickpeas that keep you full for hours.
02 -
  • Blooming the spices in oil before adding liquids makes an enormous difference, something I learned after once adding them too late and ending up with a flatter tasting stew.
  • This is one of those rare dishes that truly tastes better the next day, so dont hesitate to make it ahead, the flavors will meld and deepen overnight in ways that will surprise you.
03 -
  • For deeper flavor, toast whole cumin and coriander seeds in a dry pan until fragrant, then grind them fresh before adding to the recipe, a technique that elevates the entire dish.
  • If using dried chickpeas instead of canned, cook them separately with a pinch of baking soda until very tender, which makes them creamier and more flavorful than their canned counterparts.
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