Vegan Chickpea Stew Recipe

Introduction

This vegan chickpea stew is a comforting, hearty meal that feels like a warm hug in a bowl. Made with simple pantry ingredients and nourishing vegetables, it’s perfect for meal prep and tastes even better the next day.

Ingredients

• 2 tbsp olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• 3 cups chopped kale (stems removed)
• 1 tsp salt (or to taste)
• ½ tsp black pepper (or to taste)
• Fresh parsley for garnish

Instructions

1. Step 1: Heat olive oil in a large soup pot over medium heat. Add diced onion and minced garlic, then sauté for 3–4 minutes until softened and fragrant.
2. Step 2: Stir in diced carrots, celery, and potatoes. Cook for 5 minutes, allowing the vegetables to soften slightly.
3. Step 3: Add smoked paprika, ground cumin, and dried thyme. Stir well to coat the vegetables evenly with the spices.
4. Step 4: Pour in vegetable broth, diced tomatoes, and chickpeas. Add the bay leaf and stir everything together.
5. Step 5: Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes until the potatoes are tender.
6. Step 6: Stir in chopped kale and cook uncovered for 5 minutes until the kale is wilted. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Tips & Variations

• Always sauté onions and garlic first to build a rich flavor base.
• Cut vegetables into even pieces to ensure they cook evenly.
• Don’t skip the smoked paprika—it adds a subtle smoky depth.
• Add kale at the end to keep it bright green and tender.
• Try substituting kale with spinach or Swiss chard for a different twist.
• Use sweet potatoes instead of regular potatoes for a sweeter stew.
• Add zucchini or bell peppers for extra veggies and color.
• Spice it up with a pinch of red pepper flakes if you like heat.

Storage

This stew keeps well in the refrigerator for up to 4 days. Let it cool completely before storing in an airtight container. It can also be frozen for up to 2 months. Reheat gently on the stove or in the microwave, stirring occasionally until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas beforehand. This will add extra time to the recipe but can improve texture and flavor.

What can I substitute for kale?

Spinach or Swiss chard are great substitutes that cook quickly and add similar leafy green nutrition.

Vegan Chickpea Stew Recipe

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★★★★★

4.8 from 74 reviews

This Vegan Chickpea Stew is a comforting and hearty meal featuring tender chickpeas, fresh vegetables, and warming spices. Made with simple pantry staples and packed with plant-based protein and fiber, it’s perfect for meal prep and tastes even better the next day.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables

• 1 large onion, diced
• 3 garlic cloves, minced
• 3 carrots, diced
• 2 celery stalks, diced
• 2 medium potatoes, diced
• 3 cups chopped kale (stems removed)
• Fresh parsley for garnish

Pantry Items & Spices

• 2 tbsp olive oil
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 can (15 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• 1 tsp salt (or to taste)
• ½ tsp black pepper (or to taste)

Instructions

1. Sauté the base: Heat 2 tbsp olive oil in a large soup pot. Add the diced onion and minced garlic cloves. Sauté for 3–4 minutes until the onions are softened and fragrant, building the flavor foundation of the stew.
2. Add carrots, celery, and potatoes: Stir in the diced carrots, celery, and potatoes. Cook for 5 minutes to slightly soften the vegetables and help them release their flavors.
3. Add spices: Sprinkle in the smoked paprika, ground cumin, and dried thyme. Stir thoroughly to coat the veggies evenly and enhance the stew’s aromatic profile.
4. Add liquids and chickpeas: Pour in the vegetable broth, diced tomatoes, and drained chickpeas. Add the bay leaf and stir well to combine all ingredients, preparing for simmering.
5. Simmer: Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer gently for 25 minutes, or until the potatoes are tender and the flavors meld beautifully.
6. Add kale and finish: Stir in the chopped kale and cook for an additional 5 minutes until the kale wilts but remains vibrantly green. Season with salt and black pepper to taste. Garnish with fresh parsley before serving.

Notes

• Always sauté onions and garlic first to build rich flavor.
• Cut vegetables into even sizes for uniform cooking.
• Use smoked paprika for a subtle smoky depth.
• Add kale at the end to keep its bright color and tender texture.
• Taste and adjust seasoning before serving to ensure bold flavors.
• Substitutions: kale can be swapped with spinach or Swiss chard; regular potatoes can be replaced by sweet potatoes; additional veggies like zucchini or bell peppers can be added; add red pepper flakes for heat.
• This stew keeps well in the refrigerator for up to 4 days and freezes for up to 2 months.

Keywords: vegan chickpea stew, plant-based stew, easy vegan recipe, chickpeas, vegetables, comforting stew, healthy stew, meal prep stew