chickpea stew recipe
The Best chickpea stew recipe
I especially love making it for gatherings—whether it’s a weeknight dinner or a potluck where people bring dishes to share. The stew’s rich, satisfying texture and bold flavors make it a crowd-pleaser, and it’s easy to prep ahead so you can freeze portions for later. My kids have grown up eating it regularly, and they’ll even ask for it at the table, which is a rare treat. It’s also versatile enough to pair with rice, crusty bread, or even serve over quinoa. The health benefits add to its appeal too—it’s packed with fiber, vitamins, and minerals, making it a nutritious way to feed the family without sacrificing taste.
Creamy Chickpea Stew with Spiced Tomatoes
A comforting stew packed with tender chickpeas, rich tomato sauce, and warm spices. Perfect for a cozy meal with a side of crusty bread.
🥘Ingredients
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 medium yellow bell pepper, diced
- 1 (15 oz) can diced tomatoes with juice
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp turmeric
- 1 bay leaf
- Salt and black pepper to taste
- 1 cup vegetable broth
- ½ cup heavy cream or coconut milk
- 1 tbsp honey or maple syrup
👨🍳Directions
-
1
Heat olive oil in a large pot over medium heat. Add diced onion and cook until soft, about 5 minutes. Stir in garlic and bell pepper, cooking for another 3 minutes until fragrant. -
2
Add diced tomatoes with juice, chickpeas, and all the spices. Stir well to combine. Pour in vegetable broth and bring to a simmer. Cover and cook for 15 minutes. -
3
Uncover and simmer for another 15 minutes, or until chickpeas are tender and flavors meld. Remove bay leaf before serving. -
4
Off heat, stir in heavy cream or coconut milk and honey. Adjust seasoning with salt and pepper if needed. Let sit for 2 minutes to thicken slightly.
🔧Equipment
- Large pot
- Wooden spoon
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Creamy Chickpea Stew with Spiced Tomatoes Works
❓ Frequently Asked Questions About Creamy Chickpea Stew with Spiced Tomatoes
1. What can I substitute for chickpeas in this stew if I don’t have any on hand?
Use canned or dried lentils (brown or green), black-eyed peas, or even white beans for a similar hearty texture. For a lighter option, swap half the chickpeas for diced tomatoes or a splash of tomato paste to deepen the flavor without bulk.
2. How do I adjust the spice level in this stew?
Start with the recipe’s spice mix as a guide, but if you prefer milder heat, reduce the amount of cayenne or omit it entirely. For extra warmth, add a pinch of smoked paprika or a dash of hot sauce at the end. Always taste as you go—adjusting heat is easier when the stew is simmering.
3. Can I make this stew ahead of time?
Yes, this stew tastes even better the next day. Let it cool completely, then store it in an airtight container in the fridge for up to 5 days. Reheat gently on the stove over low heat, stirring occasionally, until it simmers back to a thick consistency.
4. What’s the best way to serve this stew with sides?
Pair it with crusty bread to soak up the broth, or serve with steamed greens like spinach or collard greens for extra nutrients. For a fresh contrast, add a simple side salad with a light vinaigrette, or crispy roasted potatoes. Garnish with fresh parsley or cilantro for brightness.
