This easy chickpea stew is ready in just 30 minutes and you only need one pot to make it. It's incredibly tasty, super nutritious and satisfying and just the perfect family-friendly meal for a busy weeknight.
Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
Looking for a hearty, healthy meal that's easy to make and packed with flavor? Then this easy chickpea stew will definitely fit the bill.
Made with simple, wholesome ingredients such as chickpeas, vegetables, and flavorful spices, this stew is the perfect way to warm up on a chilly night.
Not only is this stew delicious and comforting, but it's also incredibly good for you.
Chickpeas are a great source of protein, fiber, and a variety of important vitamins and minerals. They're also low in fat and calories, making them a great choice if you're looking for a lighter meal.
This stew is also a great way to get in your veggies. It's loaded with nutrient-rich vegetables like bell peppers, tomatoes, and kale.
Plus, it's super easy to make in one pot, which only means one thing —less clean up!
Why you'll love this easy chickpea stew
- Packed with nutrients: This stew is loaded with nutritious ingredients such as chickpeas, vegetables, and spices.
- Easy to make your own: You can add more vegetables or protein, such as (plant-based) chicken or sausage.
- Ready in just 30 minutes: This is a one-pot meal that can be on the table in no time, just perfect for busy weeknights.
What goes into spiced chickpea stew
Onion — I used yellow onions in this stew recipe, but you can go for white or red onion or even shallots.
Bell pepper — Bell peppers are a good source of vitamin C and add a sweet flavor to the chickpea stew. You can use green, yellow or orange bell peppers too.
Garlic — Freshly chopped garlic is always best in stews, but if you don't have it, you can substitute it with garlic powder or garlic paste.
Spices — I used a mix of ground cumin, coriander, smoked paprika and red pepper flakes to add depth and warmness to the stew. You can also add some turmeric, chipotle powder or a bit of ground cinnamon.
Chickpeas — The nutty and earthy flavor of chickpeas is just perfect in this stew. I used canned chickpeas for convenience, but you can definitely use chickpeas that you've previously cooked from dried.
Coconut cream — This makes the stew rich and creamy so I highly recommend it. You can find coconut cream sold in cans or cartons. Alternatively, you can use the creamy top of a can of full-fat coconut milk instead.
Baby spinach — Add baby spinach for extra brightness and vitamins. This is an excellent source of vitamins K, A, iron, folate and calcium. Some substitutes you can use include kale, arugula, collard greens and Swiss chard.
How to make chickpea stew
Add the diced onion and sliced bell pepper, and cook for about 5 minutes or until the vegetables are softened.
Stir in the coconut cream baby spinach, and cook for another 2-3 minutes or until the spinach has wilted.
Season with salt and pepper to taste, and serve the stew with rice or crusty bread.
Leftovers and storage
- To store leftover chickpea stew, transfer it to an airtight container and keep it in the refrigerator for up to 3 days.
- To reheat the stew, transfer it to a pot and heat it over low heat, stirring occasionally, until it reaches the desired temperature. Be careful not to overheat it, as this can cause the stew to become too thick or dry.
- To freeze this stew, store it in heavy plastic, airtight containers, leaving ¼- to ½- inch of space to allow for expansion. It will keep well for up to 3 months. Thaw it in the fridge overnight before reheating.
Recipe notes and tips
- Serve the stew over brown rice, quinoa, or crusty bread to soak up the delicious sauce. You can also serve it with a side of steamed vegetables or a green salad for a complete meal.
- You can experiment with different vegetables to make this stew, such as adding carrots, sweet potato, or zucchini. You can also add other legumes like lentils or black beans. And if you want to add more protein, you can add cooked chicken or sausage.
- This recipe calls for ¼ teaspoon of red chili flakes, which will give the stew a mild level of heat. If you prefer a spicier stew, you can add more chili flakes or use a different type of hot pepper.
- Change the flavor and make this a Moroccan chickpea stew by using harissa paste instead of the spice mix.
If you liked this easy chickpea stew, you might also like some of my other delicious stews:
- Brazilian Prawn Coconut Stew
- Spanish Fish Stew with Potatoes
- Portuguese Fish Stew (Caldeirada de Peixe)
- Easy Butter Bean Stew
- Easy Italian Zucchini Stew
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 bell pepper, sliced
- 2 large garlic cloves, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ¼ teaspoon red chili flakes
- 2 tablespoons tomato paste
- 1 cup vegetable stock
- 1 can (14 oz / 400 g) diced tomatoes
- 2 cans (14 oz / 400 g) chickpeas, drained and rinsed
- ½ cup (100 g) coconut cream
- 2 cups (75 g) baby spinach
- Salt and freshly ground black pepper to taste
- Heat the olive oil over medium heat in a large pan or Dutch oven.
- Add the diced onion and sliced bell pepper, and cook for about 5 minutes or until the vegetables are softened.
- Add the chopped garlic, cumin, coriander, smoked paprika, and red chili flakes, and cook for 1-2 minutes more.
- Stir in the tomato paste, vegetable stock, diced tomatoes and chickpeas. Bring to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
- Stir in the coconut cream baby spinach, and cook for another 2-3 minutes or until the spinach has wilted.
- Season with salt and pepper to taste, and serve the stew with rice or crusty bread.
Amount Per Serving: Calories: 481Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 690mgCarbohydrates: 70gFiber: 15gSugar: 32gProtein: 16g
Nutritional information is an estimate provided by an online nutrition calculator.