Spicy Chickpea Stew (Printable)

A warming Middle Eastern-inspired stew with tender chickpeas, aromatic spices, and vegetables. Ready in under an hour.

# 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 & 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 the onion and cook for 4–5 minutes until softened.
02 - Stir in the garlic, carrots, and bell pepper. Sauté for another 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 achieve desired thickness.
07 - Discard the 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 spices bloom together to create layers of flavor that taste like youve been cooking all day, when really its ready in under an hour.
  • The hearty chickpeas and vegetables make this substantial enough to satisfy even dedicated meat-eaters at your table without anyone feeling like theyre missing out.
02 -
  • Never skip the step of blooming the spices in oil, I once rushed this part and ended up with a stew that tasted flat and slightly powdery.
  • Adding the lemon juice while the stew is still simmering will diminish its brightness, I learned to always add it at the very end for that perfect burst of acidity.
03 -
  • If using dried chickpeas instead of canned, soak them overnight then cook them separately until just tender before adding to the stew, this prevents the vegetables from overcooking while waiting for the chickpeas to soften.
  • Reserve about a quarter cup of the chickpeas and lightly mash them before adding back to the stew in the final minutes, this creates a naturally thicker, more luxurious texture without adding any thickeners.
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