Spicy Chickpea Stew (Printable Version)

Tender chickpeas with aromatic spices, vegetables, and tomatoes in a warming, plant-based stew.

# What You'll 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 & 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
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 chopped fresh cilantro or parsley

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for an additional 3–4 minutes.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring constantly, for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, chickpeas, vegetable broth, and bay leaf. Bring to a boil.
05 - Reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
06 - Remove lid, season with salt and pepper, and simmer uncovered for an additional 5 minutes to thicken.
07 - Discard bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed.
08 - Serve hot with crusty bread or over rice if desired.

# Expert Tips:

01 -
  • The spice blend wakes up your palate without overwhelming it, each flavor announcing itself like a small surprise.
  • It comes together faster than you'd expect, making weeknight cooking feel less like a chore and more like a small gift to yourself.
  • Chickpeas deliver real staying power, keeping you satisfied in a way that feels genuinely nourishing.
02 -
  • Never skip the rinsing of canned chickpeas—that starchy coating really does prevent them from absorbing the broth and keeps the stew from developing the depth you're after.
  • The spice bloom in hot oil isn't just flavor theater; it transforms raw spice powder into something aromatic and complex that can't happen any other way.
  • Lemon juice at the end isn't optional prettiness—it's the moment when all the heavy, warm spices suddenly feel bright and alive on your tongue.
03 -
  • If your stew finishes cooking and tastes slightly flat, that's usually a salt problem—add it gradually and taste constantly, because salt brings every flavor into focus.
  • The Dutch oven holds and distributes heat more evenly than a regular pot, but any heavy-bottomed pot works fine; just pay attention near the end so nothing sticks.
  • Double this recipe without hesitation—it freezes beautifully for up to three months, and having this in your freezer is like having comfort on demand.
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