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chickpea stew in a pot

Vegetarian Chickpea Stew

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This vegetarian chickpea stew is incredibly hearty and flavorful. It’s full of spices – including cumin, turmeric, and paprika – which combine with the veggies to make an incredibly pleasing dish. 

chickpea stew in a pot

Why You’ll Love this Vegetarian Stew

This is such a great dish for fall and winter. If you like chickpeas and veggies, you’ll want to make this a go-to dish. It does take a little while to make (50 minutes), but it makes 6 servings and keeps well in the fridge – so it’s a great meal prep recipe. 

This vegetarian stew is really well spiced. It’s full of flavor and is great on its own or served over rice. 


Vegan Chickpea Stew Ingredients

This recipe calls for lots of spices and herbs – they’re well worth it though as they build layers of flavor.

  • 1 large bunch Swiss chard, stems removed
  • 2 (14.5 ounces) cans chickpeas, drained and rinsed
  • 6 cloves garlic
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon peppercorns
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 3 tablespoons olive oil, divided
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 (14.5 ounces) can diced tomatoes
  • 1 preserved lemon, diced and seeded

How to Make the Best Vegetarian Stew Recipe

This recipe does call for quite a bit of prep time. If you’d like to save some time, skip the step of removing the chickpea skins. It does make for a smoother flavor without them, but it’s not absolutely necessary. Here’s how to make this chickpea stew recipe:

  1. Sauté the chard, in a skillet over medium-high heat, until wilted, then coarsely chop. Set aside till later.
  2. Meanwhile, add the chickpeas to a large bowl of cold water and with your fingers, gently squeeze off the skins. Drain and discard the skin.
  3. Add the garlic, 1 teaspoon of salt, paprika, peppercorns, cumin, and turmeric, 2 tablespoons of cilantro, and parsley to a mortar. Pound till combined, then add 2 teaspoons of olive oil and mix till a paste is formed.
  4. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chili.
  5. Cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic paste, chickpeas, and 1/2 cup water.
  6. Stir to combine and let cook for 3 minutes, stirring occasionally.
  7. Add the tomatoes, greens, remaining salt, and another 1/2 cup water. Reduce heat to low and let simmer for 5 minutes, stirring occasionally.
  8. Remove from heat and stir in the preserved lemon.
  9. Serve on stew in a bowl or over rice or couscous and top with remaining cilantro.

rainbow chard

More Hearty, Vegetarian Recipes 

If you love a veggie-heavy dish you’ll love these delicious recipes. These vegetarian dishes are all best in the fall and winter when the chilly nights call for a warm dinner.


Tips for this recipe

  • I used rainbow chard in this recipe (which is just Swiss chard in pretty colors), but this recipe would work with any substantial green – kale, spinach, mustard greens, or collard greens.
  • If you don’t have preserved lemon, just use 3 tablespoons of freshly squeezed lemon juice.
  • I used this delightful All-Clad Stainless Steel Sauté Pan for this recipe. I’d recommend using any deep sauté pan or a stockpot for this recipe.

Yield: 6 servings

Vegetarian Chickpea Stew Recipe

Vegetarian Chickpea Stew Recipe

This vegetarian chickpea stew is incredibly hearty and flavorful.

Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes

Ingredients

  • 1 large bunch swiss chard, stems removed
  • 2 (14.5 ounces) cans chickpeas, drained and rinsed
  • 6 cloves garlic
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon peppercorns
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 3 tablespoons olive oil, divided
  • 1/4 cup chopped cilantro
  • 2 tablespoons chopped parsley
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 1 (14.5 ounces) can diced tomatoes
  • 1 preserved lemon, diced and seeded

Instructions

  1. Sauté the chard, in a skillet over medium-high heat, until wilted, then coarsely chop. Set aside till later.
  2. Meanwhile, add the chickpeas to a large bowl of cold water and with your fingers, gently squeeze off the skins. Drain and discard the skin.
  3. Add the garlic, 1 teaspoon of salt, paprika, peppercorns, cumin, and turmeric, 2 tablespoons of cilantro, and parsley to a mortar. Pound till combined, then add 2 teaspoons of olive oil and mix till a paste is formed.
  4. Heat the remaining oil in a large skillet over medium-high heat. Add the onion, pepper, thyme, and dried chili.
  5. Cook for 5 to 7 minutes, or until the onion is translucent. Stir in the garlic paste, chickpeas, and 1/2 cup water.
  6. Stir to combine and let cook for 3 minutes, stirring occasionally.
  7. Add the tomatoes, greens, remaining salt, and another 1/2 cup water. Reduce heat to low and let simmer for 5 minutes, stirring occasionally.
  8. Remove from heat and stir in the preserved lemon.
  9. Serve on stew in a bowl or over rice or couscous and top with remaining cilantro.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 176Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 1054mgCarbohydrates: 21gFiber: 6gSugar: 5gProtein: 6g
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