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Chickpea Potato Stew Recipe

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★★★★★

4.8 from 51 reviews

A hearty and flavorful Chickpea Potato Stew cooked on the stovetop, featuring tender potatoes, protein-rich chickpeas, fresh spinach, and aromatic spices, perfect for a comforting vegan meal.

Ingredients

Scale

Vegetables

  • 1 medium white onion, diced (approx. 2 cups)
  • 2 red bell peppers, seeds removed and chopped
  • 4 cloves garlic, minced or crushed
  • 3 cups peeled and cubed potatoes
  • 3 cups fresh baby spinach
  • 1/2 cup finely chopped fresh parsley
  • Juice from half a lemon

Spices and Seasonings

  • 1 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • Salt and pepper, to taste

Pantry Items

  • 1 tbsp olive oil
  • 1/4 cup tomato paste
  • 2 cans (15 oz each) chickpeas with liquid
  • 1 cup vegetable broth

Instructions

  1. Heat Oil and Sauté Aromatics: Add the olive oil to a Dutch oven or large pan on the stovetop and heat over medium heat until warm.
  2. Cook Onions and Peppers: Add the diced onions and chopped red bell peppers to the pan with a pinch of salt and pepper. Cook for 4-5 minutes, stirring often, until vegetables soften.
  3. Add Garlic and Spices: Stir in the minced garlic, tomato paste, cumin, cayenne pepper, and paprika. Cook for 2-3 minutes while stirring to allow the spices to bloom and the tomato paste to deepen in flavor.
  4. Simmer the Stew: Pour in the chickpeas along with their liquid, add the cubed potatoes and vegetable broth. Bring the mixture to a simmer and cook uncovered for 20-25 minutes until the potatoes are fork-tender and the sauce thickens.
  5. Finish with Greens and Herbs: Remove the stew from heat and stir in the baby spinach, chopped fresh parsley, and lemon juice. Adjust seasoning with additional salt and pepper as desired before serving.

Notes

  • You can substitute baby spinach with kale or Swiss chard if preferred.
  • For a richer flavor, add a pinch of smoked paprika or a splash of lemon zest.
  • This stew pairs well with crusty bread or over cooked rice.
  • To reduce cook time, cut potatoes into smaller cubes.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Chickpea stew, potato stew, vegan stew, Mediterranean stew, healthy dinner, one-pot meal, easy vegan recipe

Find it online: https://flavorsbymaya.com/chickpea-potato-stew-recipe/