Whenever I think of comfort food, I think of thick savory stews. Chickpea stew combines my favorite ingredients in a creamy. light, coconut broth. In fact, my chickpea stew is so thick and delicious, you won't believe how nutritious it is.
Fall is the perfect time for soups and stews. But what's the difference between a soup and a stew? Soup, although fabulous and warming, is often thinner. Whereas, a stew is thick and hearty. Often, I serve a soup recipe with a sandwich or salad, while the chickpea stew is a meal all on its own. Sometimes, though, I serve my Oil-Free Vegan Garlic Cilantro Naan with chickpea stew to soak up any delicious broth left in the bowl.
WHAT INGREDIENTS ARE IN CHICKPEA STEW?
To begin with, chickpea stew starts a combination of savory and delicious ingredients.
- White onion
- Ginger, minced
- Ground turmeric
- Chickpeas, drained
- Red pepper flakes (sensitive to spice? start with 1 teaspoon and then taste before adding the second)
- Baby gold potatoes (skin on; cut in halves)
- Canned diced tomatoes
- Lite coconut milk (or sub 2 cups of plant milk of choice)
- Vegetable broth
- Fresh spinach
- Mint leaves and Smoked Paprika for garnish
Once the chickpeas begin to break down, combine all the ingredients. Because the potatoes need to cook through, the stew needs to be covered and simmered for 20 minutes. Since potatoes are never a standard size, make sure you cut them in equal-sized pieces, and check to make sure the potatoes are soft and pierce with a fork.
Next, the spinach is added last and quickly wilts in the heat of the broth and other vegetables. When the spinach is submerged into the fluid, the stew begins to thicken more.
If you plan to make the chickpeas stew ahead of time, wait until you reheat it to add the spinach.
In order to add even more flavor to the chickpeas stew, add fresh mint leaves and sprinkle with smoked paprika.
DO YOU LOVE SOUPS AND STEWS? IF SO, HERE ARE A FEW FAVORITES:
- Tomato Soup
- Crock-Pot Portobello Mushroom Stew
- Creamy Vegetable Soup
- Mushroom Recipe
- White Bean Soup
- Crockpot Split Pea Soup
- Cream of Broccoli Soup
- Cream of Chickpea Soup Recipe
- Cauliflower Potato Soup
- Vegan Potato Soup
- Potato Leek Soup
- Hungarian Mushroom Soup
- 1 large white onion
- 4 cloves garlic minced
- 1 2- inch piece of fresh ginger minced
- 2 teaspoons ground turmeric
- 2 15 ounce cans of chickpeas drained
- 2 teaspoons red pepper flakes sensitive to spice? start with 1 teaspoon and then taste before adding the second
- 12 ounces of 2 cups baby gold potatoes skin on; cut in halves
- 1 15 ounce can diced tomatoes
- 1 15 ounce can lite coconut milk or sub 2 cups of plant milk of choice
- 2 cups vegetable broth
- 4 cups fresh spinach
- Mint leaves and Paprika for garnish
- Salt and pepper to taste
- Saute onions and garlic until onions are translucent.
- Add turmeric, ginger, and red pepper flakes (begin with 1 teaspoon red pepper flakes if you are sensitive to spice; another teaspoon can be added later if desired)
- Add the 2 cans of drained chickpeas, and cook the chickpeas until they begin to break down, some but not all of them breaking apart.
- Now, add diced tomatoes, cut potatoes, coconut milk, and vegetable broth
- Bring mixture to a boil and reduce heat to simmer and cover.
- Cook for 20 minutes, until potatoes, are soft (pierce with a fork to test)
- Remove cover and add spinach one handful at a time until it wilts into the broth and vegetables.
- Add salt and pepper to taste
- Serve in individual bowls and garnish with a few fresh mint leaves and sprinkle with smoked paprika.
- I served with oil-free naan
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂