Chickpea Stew
Chickpea stew is a thick and hearty stew loaded with chickpeas and vegetables in a thick and creamy coconut broth, topped with fresh mint leaves, and sprinkled with smoked paprika. Comfort food at its finest, this chickpea soup recipe all cooks in one pot in 25 minutes!
Servings: 8 servings
Calories: 279kcal
Ingredients
- 1 large white onion
- 4 cloves garlic minced
- 2 inch piece of fresh ginger minced
- 2 teaspoons ground turmeric
- 30 ounces chickpeas drained
- 2 teaspoons red pepper flakes sensitive to spice? start with 1 teaspoon and then taste before adding the second
- 12 ounces baby gold potatoes skin on; cut in halves
- 15 ounces diced tomatoes
- 15 ounces 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
Instructions
- 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
Notes
- Don’t stir the chickpea stew too often. Stirring while the mixture simmers will remove the peels from the chickpeas making the stew a bit messy. No worries, that might affect only the way it looks, not the flavor. ; )
- For a thick, richer texture, remove 1 cup of the mixture, blend it separately, return it to the pot and stir to combine. The stew will be more luscious!
- Let the stew rest a little bit before serving, you’ll be able to taste and adjust the seasoning properly if the stew is not too hot. You might want to add an extra pinch of salt or black pepper until the flavor pops.
- Refrigerate any leftovers up to 5 days or freeze in freezer safe containers for 3 months. Thaw out overnight in the refrigerator and reheat on stovetop pr microwave oven.
- I like to use Souper Cubes to freeze my soups. Make a double batch and freeze the leftovers to enjoy soup all winter long.
- Serve this tasty stew with a cooked grains (like rice, couscous or quinoa) or stuffed inside of a potato.
- Pair this vegan chickpea stew with some roasted vegetables.
- Pour the thick, rich chickpea stew into a bowl by itself and enjoy it with a generous slice of crusty bread.
Nutrition
Calories: 279kcal | Carbohydrates: 44g | Protein: 12g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 387mg | Potassium: 728mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1772IU | Vitamin C: 21mg | Calcium: 97mg | Iron: 5mg