vegan chickpea stew

A rich, warm, fragrant and delicious Vegan Lebanese Chickpea Stew flavored with warm spices like cumin and za'atar.

Vegan Lebanese Chickpea Stew

chickpeas ((canned,

garlic

tbsp cumin

za'atar

tsp red pepper flakes

paprika

tomato paste

roasted bell pepper

vegetable oil

Salt

tbsp parsley ((chopped))

With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.

Heat the oil in a saucepan.

Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.

Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.

Add the chickpeas and stir to mix. Add four cups of water, the za'atar, bay leaves and the roasted red pepper. Mix well.

Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.

Add salt to taste and stir in the parsley. Turn off the heat.

Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.

My family's favorite chickpea stew is loaded with beautiful roasted cauliflowers, carrots, and tomatoes. The warm Mediterranean spice mixture, including turmeric, cumin, cinnamon, and paprika deeply flavors this comforting vegan chickpea stew.

Roasted Cauliflower and Chickpea Stew

tsp turmeric

tsp cumin

cinnamon

tsp coriander

tsp Sweet paprika

cayenne pepper (optional)

tsp ground green cardamom

whole head cauliflower, divided into small florets

medium-sized bulk carrots, peeled,

Salt and pepper

Private Reserve extra virgin olive oil

sweet onion, chopped

garlic cloves, chopped

chickpeas,

tomatoes

parsley leaves, stems removed, roughly chopped

almonds

pine nuts (optional)

In a small bowl, mix together the spices.

Place the cauliflower florets and carrot pieces on a large lightly oiled baking sheet. Season with salt and pepper. Add a little more than 1/2 of the spice mixture. Drizzle generously with olive oil, then toss to make sure the spices evenly coat the cauliflower and carrots.

Bake in the 475 degrees F heated-oven for 20 minutes or until the carrots and cauliflower soften and gain some color. Remove from the heat and set aside for now. Turn the oven off.

In a large cast iron pot or Dutch oven, heat 2 tbsp olive oil. Add the onions and saute for 3 minutes, then add the garlic and the remaining spices. Cook on medium-high for 2-3 more minutes, stirring constantly.

Now add the chickpeas and canned tomatoes. Season with salt and pepper. Stir in the roasted cauliflower and carrots. Bring everything to a boil, then reduce the heat to medium-low, cover part-way and cook for another 20 minutes. Be sure to check the stew, stir occasionally, and add a little water if needed.

Remove from the heat and transfer to serving bowls. Garnish with fresh parsley and the toasted nuts (optional.) Enjoy hot over some quick-cooked couscous or with a side of warm pita bread.

This was AMAZING! The flavors were truly something I've never experienced before. I've eaten it 3 days in a row, and my mom also tried it today and said the flavor was just outstanding. Thanks for this!

Jerome. You do realize that the world doesn't need to cater to your every need, right? Do you think you're special? You're not. Nobody is. WHAT A STUPID STUPID COMMENT. PLEASE DON"T MAKE CHILDREN. Love,
   Everyone else on the planet.

I tried this today and absolutely loved it! Such a rich flavor!

I stepped out of my comfort zone and to my Surprise it was amazing. At first I didn’t taste the heat I’m glad I didn’t add anything else because it was just right.

Thank you for a delicious Vegan recipe! I'm trying to incorporate more in my day to day and this one is going into the weekly rotation!

Soooooo good !!! Another amazing dinner. LOVE the flavors.   So comforting and tasty

Made this for dinner last night and what a wonderful, easy dish! I wasn't too sure about the spice mixture, but went ahead and made it exactly as listed. The flavor was wonderful! This dish is very filling and satisfying--I found no need for bread or rice, but I did add some fresh sugar snap peas and celery sticks for some crispiness to go alongside. The veggies roast while the rest of the dish is being prepared so it comes together easily and quickly. Thanks for a wonderful recipe!

Delicious recipe.  I didn’t have coriander or cardamom to hand but the flavours were so good anyway.  I also used zucchini in place of carrots as that’s what I had in the fridge, and added some olives and someone else suggested in the comments.  I let it simmer for - little longer than suggested and served over quinoa for dinner.  Absolutely delicious, look forward to making again (with all the right ingredients next time!)

delish!! 
p.s. don't skip on toasted nuts, they bring so much texture!

A very tasty recipe that turned out perfectly. I added some feta which was also nice.

This recipe turned out good but I reduced the liquid in it a bit and added coconut milk and liked it a heck of a lot more. Added fresh cilantro at the end also. But I have a question why do bloggers nowadays write out how to make the recipe in excruciating details and then turn right around and give us the recipe that gives us the same information? It just means that you have to scroll and scroll and scroll to actually find the recipe that you want to print or follow. I just find it baffling.

Our healthy and delicious chickpea stew is a vegan recipe full of roasted vegetables and packed full of flavours. Make this easy stew for lunch or dinner and freeze it for up to three months. You'll want to eat it all the time!

Chickpea Stew

chickpea (from a can)

eggplant

medium bell pepper

(15 oz) tomato sauce

onion

olive oil

vegetable stock

herbs (we recommend fresh coriander)

Easy Vegan Chickpea Stew

Preheat the oven to

Chop the aubergine and

Chop the aubergine and the peppers into small cubes. Place on a baking sheet and bake in the centre of the oven for 15.

In the meantime, finely

In the meantime, finely dice the onion and garlic. Add them to a deep non-stick pan and together with the olive oil, sauté over medium heat until the onions are soft and translucent.

Add the paprika, ground

Add the paprika, ground coriander, stir, and fry for another minute until they become fragrant.

Add the roasted vegetables

Add the roasted vegetables from the oven, stir and fry for another minute until coated in spices. Add the chickpeas and the can of tomatoes, pour the vegetable broth and stir until everything is combined.

Cover your pan, bring

Cover your pan, bring everything to a boil, then reduce the heat to low to allow your stew to simmer for around 25-30 minutes, stirring occasionally.  After 30 minutes, remove the lid of the pan and allow to simmer uncovered for around 5 minutes, stirring occasionally. This is the time to taste the stew and adjust the salt and spices.

Serve hot in a

Serve hot in a bowl with scattered fresh coriander on the top and wholegrain bread on the side.

How to make Chickpea Stew

Moroccan chickpea stew recipe - a warm, comforting stew you’ll love. It offers the perfect blend of carefully chosen and proportioned spices to create a delectable vegan recipe that will cozy up even the coldest winter night. This hearty recipe comes together in less than 20 minutes so you can enjoy it anytime- even on the busiest of weekdays. 

Moroccan Instant Pot Chickpea Stew

cumin ground 1 tsp

ginger ground 1 tsp

nutmeg ground 1/2 tsp

black pepper 3/4 tsp

cinnamon ground 1/2 tsp

coriander seeds ground 1/2 tsp

cayenne 1/2 tsp

ground 1/4 tsp

olive oil 1 tablespoon

garlic 5,

bay leaf 1

onion 1, diced

carrot 1, sliced

chickpeas 2 cups, cooked

marinara sauce or tomato sauce 1 cup

water or vegetable broth 1 cup

salt

sugar, ½ teaspoon (optional)

ras-el-hanout spice mix 1 tbsp

https://mediavine-res.cloudinary.com/video/upload/yjlgbcggxe05fabpj3af.mp4

Moroccan chickpea stew recipe - a warm, comforting stew you’ll love. It offers the perfect blend of carefully chosen and proportioned spices to create a delectable vegan recipe that will cozy up even the coldest winter night. This hearty recipe comes together in less than 20 minutes so you can enjoy it anytime- even on the busiest of weekdays.

Moroccan Chickpea Stew

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

carrots

turmeric

chili powder

cumin

(15 oz each) chickpeas

(15 oz) diced tomatoes

Himalayan pink salt (or

lime juice

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!

Top 5 vegan chickpea stew recipes from across the web

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

Top Tags

Vegan Lebanese Chickpea Stew

Roasted Cauliflower and Chickpea St...

Chickpea Stew

Moroccan Instant Pot Chickpea Stew

Spiced Chickpea Stew

Top 5 vegan chickpea stew recipes from across the web

The most viewed vegan chickpea stew recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Lebanese Chickpea Stew

Roasted Cauliflower and Chickpea St...

Chickpea Stew

Moroccan Instant Pot Chickpea Stew

Spiced Chickpea Stew

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