Dinner

Chickpea Potato Stew Recipe

ByMaya Arden April 30, 2026April 30, 2026

Introduction

This hearty Chickpea Potato Stew is a comforting and flavorful dish perfect for any day of the week. Packed with wholesome ingredients and warming spices, it offers a satisfying meal that’s both nutritious and easy to prepare.

A white bowl filled with a thick vegetable stew that has layers of warm, orange broth at the bottom; large chunks of pale yellow potatoes scattered throughout; round, light beige chickpeas evenly mixed in; bright red pieces of roasted red pepper on top; and dark green, wilted spinach leaves resting loosely in the stew. There are also small bits of sautéed white onions and green herbs sprinkled across the dish. The bowl sits on a white marbled surface with parts of a lemon half and fresh leafy greens visible near the top right edge. A silver spoon is partially submerged on the right side of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 medium white onion, diced (approx. 2 cups)

2 red bell peppers, seeds removed and chopped
Salt and pepper, to taste

4 cloves garlic, minced or crushed
1/4 cup tomato paste

1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp paprika

2 cans (15 oz each) chickpeas, with the liquid
3 cups peeled and cubed potatoes
1 cup vegetable broth

3 cups fresh baby spinach
1/2 cup finely chopped fresh parsley
Juice from half a lemon

Instructions

Step 1: Heat the olive oil in a dutch oven or large pan over medium heat.
Step 2: Add the diced onions and chopped red bell peppers along with a pinch of salt and pepper. Cook for 4-5 minutes, stirring often until softened.
Step 3: Stir in the minced garlic, tomato paste, cayenne pepper, cumin, and paprika. Cook for 2-3 minutes while stirring to release the spices’ aroma.

Step 4: Add the chickpeas with their liquid, cubed potatoes, and vegetable broth. Bring the mixture to a simmer and cook for 20-25 minutes until the potatoes are tender and the sauce thickens.
Step 5: Remove from heat and stir in the fresh baby spinach, chopped parsley, and lemon juice. Taste and adjust seasoning with additional salt and pepper if needed before serving.

Tips & Variations

For added depth, try sautéing a pinch of smoked paprika or adding a bay leaf during simmering.

Swap baby spinach with kale or Swiss chard for a different green and texture.
If you prefer a creamier stew, stir in a splash of coconut milk or plain yogurt before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a little water or broth if it has thickened too much.

How to Serve

The image shows a white pot filled with a thick stew made up of chickpeas, diced yellow potatoes, bright red tomato chunks, and green spinach leaves, all mixed in a rich orange broth. The stew is chunky, with layers visible of soft potato cubes and tender chickpeas spread evenly on top, alongside wilted spinach leaves and scattered herbs. The pot’s inner rim is stained with the orange sauce, indicating a freshly stirred dish. The background features a white marbled texture with some fresh green herbs on the side. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but make sure to soak and cook dried chickpeas fully before adding them to the stew. This will ensure they’re tender and integrate well with the other ingredients.