Smoky Chickpea Stew
A hearty, smoky chickpea stew loaded with veggies, protein, and fiber. Easy to prepare in one pot, this plant-based recipe is full of flavor, perfect for weeknight dinners, and ideal for meal prep. Serve with fresh herbs, vegan cheese, or avocado for a satisfying and nourishing meal.
Equipment
- 1 large pot (for cooking the stew)
- 1 Cutting board (for chopping vegetables)
- 1 chef’s knife (for slicing and dicing)
- 1 wooden spoon or spatula for stirring
- Measuring Cups and Spoons
Ingredients
- 1 tbsp olive oil
- 1 medium onion diced
- 1 red bell pepper diced
- 1 poblano pepper diced
- 4 garlic cloves minced
- 2 tsp smoked paprika
- 2 tsp ground cumin
- ¼ tsp cayenne pepper or to taste
- 2 cups vegetable broth
- 1 medium russet potato peeled and cut into ½-inch pieces
- 2 14 oz / 400 g cans chickpeas, drained and rinsed
- 1 14 oz / 400 g can fire-roasted tomatoes
- 2 tbsp tomato paste
- Salt and pepper to taste
- Toppings of choice fresh herbs, vegan cheese, avocado, or vegan sour cream
Instructions
- Heat the Olive Oil: Begin by placing a large, heavy-bottomed pot over medium heat. Pour in 1 tablespoon of olive oil, allowing it to slowly warm and shimmer. This will create a flavorful base for your stew and prevent the vegetables from sticking. Make sure the oil is hot but not smoking before moving to the next step.
- Sauté the Aromatics and Peppers: Add the diced onion, red bell pepper, and poblano pepper to the hot oil. Stir gently to coat the vegetables evenly in the oil. Let them cook for approximately 10 minutes, stirring occasionally, until the onions become translucent and the peppers soften. This step brings out the natural sweetness of the vegetables and forms the aromatic foundation for your stew.
- Add the Garlic and Spices: Once the vegetables are softened, stir in the minced garlic, 2 teaspoons smoked paprika, 2 teaspoons ground cumin, and ¼ teaspoon cayenne pepper. Cook for about 1 minute, allowing the garlic to become fragrant and the spices to bloom in the oil. This releases deep, smoky flavors that infuse the stew and make it incredibly aromatic.
- Incorporate the Broth and Potatoes: Pour in 2 cups of vegetable broth and add the diced russet potatoes. Increase the heat to bring the liquid to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered. Cook the potatoes for around 12 minutes, stirring occasionally to prevent sticking, until they are fork-tender. If the liquid reduces too quickly, add a splash of hot water to maintain a soupy consistency.
- Mix in Chickpeas, Tomatoes, and Tomato Paste: Add the drained and rinsed chickpeas, the fire-roasted tomatoes, and 2 tablespoons of tomato paste to the pot. Stir thoroughly to combine all the ingredients, ensuring the tomato paste dissolves completely and the stew has a cohesive texture. Continue simmering for an additional 10 minutes, allowing the sauce to thicken slightly and the flavors to meld beautifully.
- Season to Taste: Remove the pot from the heat and taste the stew. Season with salt and freshly ground black pepper according to your preference. Adjust the spice level if desired, adding more cayenne for heat or smoked paprika for extra depth. This step is crucial for balancing all the flavors and achieving a perfectly seasoned stew.
- Prepare Toppings: While the stew is finishing, prepare your choice of toppings. Fresh herbs like parsley, cilantro, chives, or scallions add a bright, fresh contrast. You can also include creamy vegan sour cream, shredded vegan cheese, or sliced avocado for added richness. These toppings elevate the dish, providing texture and visual appeal.
- Serve and Enjoy: Ladle the smoky chickpea stew into bowls, generously adding your chosen toppings. Serve immediately, ideally with a slice of warm, crusty bread to soak up the flavorful sauce. This stew is hearty, satisfying, and perfect for a wholesome lunch or dinner. Store any leftovers in an airtight container for meal prep or next-day enjoyment.
Notes
- Use fresh, firm vegetables for the best flavor and texture; soft or overly ripe vegetables may become mushy during cooking.
- Drain and rinse canned chickpeas thoroughly to remove excess sodium and improve the stew’s taste.
- Adjust the level of cayenne pepper based on your preferred spice tolerance. A little goes a long way!
- For extra depth, try lightly roasting the bell and poblano peppers under a broiler before adding them to the pot.
- The stew thickens as it cools; if reheating, add a splash of vegetable broth or water to loosen it.
