spiced chickpea stew

This creamy vegan one-pot chickpea stew comes together in about 40 minutes and is loaded with veggies and TONS of flavor! Garbanzo beans, baby red potatoes, kale, and classic mirepoix simmer in a creamy, curry spiced, coconut milk broth to create a delicious meatless meal your family will love!

Vegan Chickpea Stew

tablespoons olive oil

yellow onion, diced

carrot

celery

garlic,

ginger paste

curry powder

cumin

turmeric

tablespoons flour

(15 oz.) cans chickpeas, drained

baby red potatoes,

cup split red lentils

(13.5 oz.) coconut milk

vegetable stock

water (or more stock)

2 bay leaves

kale

lime juice

Kosher salt

cracked pepper

cilantro/parsley

Heat oil in a large pot over medium high heat.

Add onion, carrot, and celery along with a couple pinches of salt and pepper.

Cook, stirring occasionally for 8 minutes.

Stir in garlic, ginger paste, curry powder, cumin, turmeric, and a couple pinches of salt and pepper.

Reduce heat to medium and cook, stirring frequently, for about a minute.

Add flour and stir to evenly coat everything. Cook, stirring frequently for 1 minute.

Stir in a splash of veggie broth to deglaze the pan, scraping the yummy bits off the bottom.

Add chickpeas, potatoes, lentils, coconut milk, vegetable stock and water.

Stir to combine add bay leaves, along with a couple pinches of salt and pepper.

Bring to a simmer over medium-high heat, stirring occasionally so that the lentils don't stick to the pan.

Turn heat to low or medium low and simmer gently for 15-18 minutes or until the potatoes are fork-tender. Add lime juice and stir in kale until wilted. Season to taste with salt and pepper.

Garnish with fresh cilantro or parsley and enjoy!

I just made this it was so good. I only had one Baker Potatoes and used Spinach instead of Kale because that's what I had in my Freezer. It's a keeper🤗

Chunky, saucy, flavorful, and full of healthy plant based protein, this stew couldn&#039;t be easier to make and it&#039;s so darn yummy! Naturally vegan and gluten free. Serve it with a side of rice for a complete meal. The perfect warming weeknight dish.

Spiced Chickpea Stew

low-sodium vegetable broth

onion

carrots

chili powder

cinnamon

(15 oz each) chickpeas

(15 oz) diced tomatoes

Himalayan pink salt (or

cilantro (for garnish)

Sauté the diced onion in 1/4 vegetable broth until translucent - about 5 to 7 minutes.

Add the turmeric, chili powder, cumin, and cinnamon. Stir and sauté for 1 to 2 minutes.

Add the carrots and stir to combine.

Add the remaining 1/2 cup vegetable broth, chickpeas, diced tomatoes, and salt. Simmer for 15 minutes.

While the chickpea stew is simmering - make your Quick-Cook Brown Basmati Rice according to package directions.

When chickpeas stew is done, take off heat and add a squeeze of fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings as necessary.

Serve the chickpea stew over rice.

This was delicious! Thank you for sharing!

Hi, Jenn!  I made this tonight.  It is SO good!  Thank you for the recipe.  I will definitely be making it again.

I love simple and flavorful recipes like this. It looks so good, Jenn! It needs to go on my weekly rotation.

This stew looks marvelous Jenn! These are spices that I always have on hand and chickpeas are my favorite for lunch.  Do you think it would go well with some spinach added?

Tried the recipe using the exact amounts called for. We found it very bland. I added about a tablespoon of berbere powder and more salt to what was left over after two servings. Helped but doubt I would try the recipe again.

What a delicious stew! While the weather keeps playing games on us down here in SD I’m ready to turn on the stove for some stew!

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Top 3 spiced chickpea stew recipes from across the web

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Vegan Chickpea Stew

Vegan Chickpea Stew

Spiced Chickpea Stew

The most viewed spiced chickpea stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine