Introduction
Looking for a hearty, protein-packed meal that’s both comforting and nutritious? This Vegan Chickpea Stew has become my go-to recipe when I want something warming and satisfying. It’s incredibly rich in flavor, featuring tender chickpeas swimming in a aromatic tomato-based broth with Mediterranean-inspired seasonings. What I love most about this stew is how it combines simple pantry staples into something truly extraordinary – perfect for busy weeknights or meal prep Sundays.
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 can (28 oz) crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh lemon juice for serving
Pro tip: Can’t find smoked paprika? Regular paprika works too, though you’ll miss some of that wonderful smoky flavor. For extra protein, try adding a cup of quinoa when you add the broth.
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables start to soften.
- Stir in smoked paprika, cumin, and thyme. Cook for 30 seconds until fragrant.
- Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Add spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot with a squeeze of fresh lemon juice.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 generous portions
Recipe Notes
– This stew thickens as it sits. If reheating leftovers, you might need to add a splash of vegetable broth or water to reach desired consistency.
– For a thicker stew, mash some of the chickpeas against the side of the pot while cooking.
– Store leftovers in an airtight container in the refrigerator for up to 5 days.
– This recipe freezes beautifully for up to 3 months. Just leave out the spinach and add fresh when reheating.
– To make this in a slow cooker, combine all ingredients except spinach and cook on low for 6-8 hours. Add spinach in the last 10 minutes.
Vegan Chickpea Stew
Ingredients
- 2 cans 15 oz each chickpeas, drained and rinsed
- 1 large onion diced
- 4 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 1 can 28 oz crushed tomatoes
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 cups fresh spinach
- Salt and pepper to taste
- Fresh lemon juice for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent, about 5 minutes.
- Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables start to soften.
- Stir in smoked paprika, cumin, and thyme. Cook for 30 seconds until fragrant.
- Add chickpeas, crushed tomatoes, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 20-25 minutes, or until vegetables are tender.
- Add spinach and cook until just wilted, about 2 minutes.
- Season with salt and pepper to taste.
- Serve hot with a squeeze of fresh lemon juice.