Spicy Chickpea Stew (Printable Version)

Tender chickpeas simmered with aromatic spices, vegetables, and tomatoes for a hearty, plant-based meal.

# What You 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, adjustable to taste
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 fresh cilantro or parsley, chopped

# How to Make It:

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 an additional 3 to 4 minutes until vegetables begin to soften.
03 - Add ground cumin, smoked paprika, ground coriander, ground turmeric, chili flakes, and ground cinnamon. Cook while stirring constantly for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes with juice, drained chickpeas, vegetable broth, and bay leaf. Bring mixture to a boil.
05 - Reduce heat to low, cover pot with lid, and simmer for 25 minutes, stirring occasionally to ensure even cooking.
06 - Remove lid and uncover pot. Season with salt and freshly ground black pepper to taste. Simmer uncovered for an additional 5 minutes to thicken broth.
07 - Discard bay leaf. Stir in lemon juice and fresh cilantro or parsley. Taste and adjust seasonings as needed.
08 - Ladle stew into bowls and serve hot, optionally accompanied by crusty bread or served over rice.

# Expert Advice:

01 -
  • It's ready in under an hour but tastes like it simmered all day, which is basically kitchen magic.
  • The spice blend works together in a way that feels mysterious but totally approachable, never overwhelming.
  • One pot means you can actually enjoy cooking instead of drowning in cleanup.
02 -
  • Don't skip rinsing your canned chickpeas—the starchy liquid makes the stew cloudy and muddy instead of clear and appetizing.
  • That one minute of blooming the spices in hot oil is non-negotiable; it's the difference between tasting individual spices and tasting something cohesive and mysterious.
  • Taste before serving; the seasoning is your final say, and you might find you like it slightly spicier or more lemony than expected.
03 -
  • Always taste your broth before you add it—if it's good enough to sip on its own, your stew will be good enough to come back to.
  • Keep a small squeeze bottle of lemon juice handy at the end; even the tiniest adjustment in brightness can make it taste like a completely different dish.
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