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Spicy Chickpea Stew

October 9, 2019 by Rachel Carr 2 Comments

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…

5.0 from 1 reviews
Spicy Chickpea Stew
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
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
  1. 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.
  2. Serve with pita bread, vegan yogurt, Italian parsley and fresh cherry tomato
3.5.3208

16

Filed Under: Entrees, Fall Recipes, Gluten Free, Spring Recipes, Summer Recipes, Winter Recipes

Reader Interactions

Comments

  1. Jody Carleton

    October 26, 2019 at 1:29 pm

    The ingredient amounts for this recipe are all wrong… You need to DOUBLE everything! This recipe as is makes 4 servings; trust me.. you will need more for leftovers and to share with your friends… Make it today! 😉

    Reply
    • Rachel Carr

      October 28, 2019 at 12:54 am

      Whew, you scared me for minute! I’m glad you enjoyed it

      Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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