Spicy Chickpea Stew (Printable Version)

Hearty Middle Eastern-inspired chickpea simmered with warming spices, vegetables, and tomatoes.

# Ingredient List:

→ 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, or 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 Prepare:

01 - Heat olive oil in large pot over medium heat. Add onion and cook 4 to 5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for 3 to 4 minutes until vegetables begin to soften.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring constantly, for 1 minute until fragrant.
04 - Stir in tomato paste until combined. Add diced tomatoes, drained chickpeas, vegetable broth, and bay leaf. Bring to boil.
05 - Reduce heat to low, cover pot, and simmer for 25 minutes, stirring occasionally to ensure even cooking.
06 - Remove lid and simmer uncovered for 5 minutes to thicken. Season with salt and pepper to taste.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasonings as needed.
08 - Serve hot in bowls, optionally accompanied by crusty bread or over steamed rice.

# Expert Suggestions:

01 -
  • The cinnamon adds a mysterious depth that will have everyone asking for your secret ingredient.
  • It is one of those rare meals that actually tastes richer and more complex after a night in the fridge.
02 -
  • Adding the spices too early into a dry pot will burn them and leave a bitter aftertaste in your mouth.
  • I discovered that mashing a few of the chickpeas against the side of the pot creates an incredibly creamy texture without any dairy.
03 -
  • Always taste the broth right before serving because the chickpeas can absorb a lot of salt during the cooking process.
  • If the stew feels too acidic from the tomatoes, a tiny pinch of sugar will balance the flavors perfectly.
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