Description

This hearty and flavorful Chickpea Stew is a comforting vegan and gluten-free dish loaded with protein-rich chickpeas, tender vegetables, and warm spices. Perfect for a cozy meal any time of the year.

Ingredients

Units Scale

2 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 red bell pepper, chopped
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp cayenne pepper (optional)
1 can (15 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups vegetable broth
1 tsp salt, or to taste
1/2 tsp black pepper
2 cups spinach or kale
Juice of 1/2 lemon
Fresh parsley or cilantro for garnish

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Instructions

Heat olive oil in a large pot over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic, red bell pepper, cumin, smoked paprika, turmeric, and cayenne pepper. Cook for 1–2 minutes until fragrant.
Stir in diced tomatoes, chickpeas, vegetable broth, salt, and black pepper. Bring to a boil.
Reduce heat and simmer uncovered for 20–25 minutes, stirring occasionally.
Add spinach or kale and cook for another 3–5 minutes until wilted.
Stir in lemon juice, adjust seasoning if needed.
Garnish with fresh parsley or cilantro and serve warm.

Notes

Store leftovers in the fridge for up to 4 days or freeze for later.
Serve with rice, quinoa, or crusty gluten-free bread for a complete meal.
Use sweet potatoes or zucchini for added variety.

Nutrition

Serving Size: 1 serving
Calories: 340
Sugar: 9g
Sodium: 680mg
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 11g
Protein: 14g
Cholesterol: 0mg