Spicy Chickpea Stew (Print View)

Hearty chickpeas simmered with aromatic spices, vegetables, and tomatoes for warming comfort in a bowl.

# 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 chopped fresh cilantro or parsley

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook 4-5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for 3-4 minutes until fragrant.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring constantly, for 1 minute until fully fragrant.
04 - Stir in tomato paste, then add diced tomatoes, chickpeas, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover pot, and simmer for 25 minutes, stirring occasionally to prevent sticking.
06 - Remove lid and simmer uncovered for an additional 5 minutes to concentrate flavors and thicken consistency.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls and serve hot. Accompany with crusty bread or rice if desired.

# Expert Advice:

01 -
  • It's ready in under an hour and tastes like you've been simmering it all day.
  • The spice blend is warm without being aggressive, making it work for almost any crowd.
  • Chickpeas deliver protein and substance without needing meat, so you feel genuinely nourished.
02 -
  • Don't skip rinsing the canned chickpeas; the liquid they're packed in will make your stew cloudy and overly thick.
  • The spice blend only works if you add them together and let them toast slightly; this wakes them up instead of letting them taste raw and separated.
03 -
  • Use a Dutch oven instead of a regular pot if you have one; it holds heat more evenly and makes the stew cook more uniformly.
  • If your stew ends up too thin, simmer it uncovered for longer; if it's too thick, add more broth a quarter cup at a time rather than adding it all at once.
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