Fall is the perfect time to cook up some hearty soups featuring beans and legumes. This recipe has a rich, spicy tomato based broth full of aromatic garlic and spices. Chickpeas are one of my favorite beans for both their delicious flavor and their substantial texture. They are hearty enough to stand up to the powerfully spiced and peppery broth. Paired with rice or pita bread and vegan coconut yogurt and you have a perfect meal.
This stew is inspired by a Lebanese chickpea recipe that I’ve made vegan. I have always loved the flavors in Middle Eastern cuisine, especially as a vegetarian! You could add different veggies to this dish as well to give it a little variety-eggplant, zucchini, greens, pumpkin, etc…
Spicy Chickpea Stew
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A spicy, hearty stew to keep you warm on a chilly fall day! Low in fat and high in protein, this stew is perfect to make ahead for an easy lunch or dinner. Serve with pita bread or rice.
Author: Rachel Carr
Recipe type: Entree
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 2 tablespoon olive oil
- 5 cloves garlic
- 1 red onion
- 1 roasted red pepper
- 1 tablespoon cumin
- 3 teaspoons za'atar
- 1 teaspoon red pepper flakes (optional)
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 3 cups water
- 2 15 oz cans of chickpeas, drained and rinsed
- 2 bay leaves
- salt and black pepper to taste
- Garnish: pita bread, vegan yogurt, Italian parsley, and fresh cherry tomatoes
Instructions
- Heat the olive oil in a heavy bottomed stock pot. Add the garlic and onions to a the pot and sauté until translucent. Add the roasted red pepper and sauté 2-3 more minutes. Add the chickpeas and sauté until just they start turning golden. Add the cumin, za'atar, red pepper flakes, paprika and tomato paste. Sauté for 2-3 more minutes to allow the spices to open up. Add the water and bay leaves. Stir well. Turn up the heat and bring to a boil. Turn the heat down and simmer for about 30 minutes. Season to taste with sea salt and black pepper. If desired mash some of the chickpeas with a potato masher to thicken up the stew.
- Serve with pita bread, vegan yogurt, Italian parsley and fresh cherry tomato
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