Spicy Chickpea Stew (Printable)

Hearty chickpeas simmered with aromatic spices and vegetables for warming plant-based comfort.

# 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

# Cooking Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4 to 5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for 3 to 4 minutes.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring, 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 the bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed. Serve hot with crusty bread or over rice if desired.

# Expert Tips:

01 -
  • It's done in under an hour but tastes like you've been cooking all afternoon.
  • The spice balance is gentle enough for newcomers but layered enough to feel sophisticated.
  • Chickpeas are secretly one of the most satisfying proteins if you know how to treat them right.
  • It tastes noticeably better the next day, so it's perfect for meal prep without trying.
02 -
  • Don't skip blooming the spices in hot oil—it's the difference between spices that taste mixed-in and spices that taste intentional and warm.
  • The lemon juice at the end isn't optional flavor—it's the thing that makes you realize the stew needed it all along, so don't hold back on the squeeze.
03 -
  • If your stew tastes flat even after seasoning, it probably needs more lemon juice or salt—start with these before adding anything else.
  • Use smoked paprika, not regular paprika, because that subtle smoke is what makes people ask what you did to make it taste like this.
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