Spicy Chickpea Stew (Printable Version)

Hearty chickpeas simmered with aromatic spices, vegetables, and tomatoes for a warming, plant-based meal perfect for 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 and 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened and translucent.
02 - Stir in minced garlic, diced carrots, and diced red bell pepper. Sauté for another 3 to 4 minutes until vegetables begin to soften.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook while stirring constantly 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 to low, cover the pot, and simmer for 25 minutes while stirring occasionally to prevent sticking.
06 - Remove the lid and simmer uncovered for an additional 5 minutes to thicken the stew. Season with salt and freshly ground black pepper to taste.
07 - Discard the bay leaf. Stir in lemon juice and fresh cilantro or parsley. Taste and adjust seasoning as needed.
08 - Transfer to serving bowls and serve hot, optionally with crusty bread or over steamed rice.

# Additional Tips::

01 -
  • It comes together in under an hour, and most of that time is just the stew doing its own thing while you relax.
  • The spices create this warm, almost cozy feeling without ever being aggressively spicy unless you want it to be.
  • It tastes even better the next day, so you're basically getting free meals out of this one pot of magic.
02 -
  • Don't skip the step where you toast the spices in the pot for just a minute—this is what transforms them from dried powder into something aromatic and alive.
  • Taste as you go, especially toward the end; the longer the stew simmers, the more concentrated the spices become, so you might need less seasoning than you'd expect.
03 -
  • Keep your broth warm in a separate pot before adding it to the spices—this helps everything blend more smoothly and prevents the temperature from dropping too much.
  • Drain and rinse your canned chickpeas thoroughly; this removes excess sodium and any canning liquid that can make the stew taste metallic.
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