Spicy Chickpea Stew (Printable)

Hearty Mediterranean-style stew with chickpeas, vegetables, and aromatic spices.

# What you need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced

→ Legumes

07 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Spices & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon chili flakes
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon sea salt

→ Liquids

15 - 1 can (14 oz) diced tomatoes
16 - 3 cups vegetable broth

→ Finishing Touches

17 - 2 cups fresh spinach or kale, chopped
18 - Juice of 1 lemon
19 - Fresh cilantro or parsley, chopped for garnish

# How to make it:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic, diced carrots, bell pepper, and zucchini. Cook while stirring occasionally for 5 minutes.
03 - Stir in cumin, coriander, smoked paprika, turmeric, chili flakes, black pepper, and salt. Cook for 1 minute until fragrant.
04 - Add drained chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
05 - Add chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Stir in lemon juice and taste the stew. Adjust seasoning as needed.
07 - Ladle into bowls and garnish with fresh cilantro or parsley. Serve immediately.

# Helpful Hints:

01 -
  • It comes together in under an hour and tastes like you've been tending a pot all day.
  • The spices warm you from the inside out, especially on days when you need comfort more than anything else.
  • Packed with chickpeas and vegetables, it's the kind of meal that leaves you satisfied without feeling heavy.
02 -
  • Don't skip rinsing the chickpeas—the starchy canning liquid will make your stew look cloudy and taste tinny if you leave it in.
  • The lemon juice at the end isn't optional; it's what transforms a good stew into one people actually crave.
  • If your pot is small, the stew might bubble over during simmering, so use a large pot and keep an eye on it the first time you make it.
03 -
  • Buy whole spices and toast them lightly in a dry pan before grinding if you want the deepest, most complex flavor—it changes everything.
  • Keep the lid off while simmering so the broth reduces slightly and the flavors concentrate instead of steaming away.
Go back