Easy Vegan Chickpea Stew

Ever since we visited the Middle East a year ago, we can't stop eating chickpeas. Almost all our meals have chickpeas in them one way or another. On a plane trip to Qatar, we tried a delicious chickpea stew and I've been dreaming about recreating it at home ever since. Our vegan chickpea stew is a lot richer and has more vegetables in it. It's packed with flavours thanks to the paprika and coriander added to it.

This warm stew might seem pretty hearty at first, but it's awesome for summer dinners too because we don't use any "heavy" ingredients. Chickpeas, tomatoes, aubergine and peppers. Super healthy too!

Roasted vegetable chickpea stew

The main flavours in our stew come from the roasted vegetables. With the help of paprika and the coriander, this stew will remind you of your holidays to the Middle East. The broth we use is veggie broth to ensure the full recipe stays vegan. Our vegetable broth is normally made from cubes we buy at the supermarket so we rarely need to add extra salt to the stew. However, you should always taste it towards the end and make sure the flavour profile is to your liking.

Finally, make sure to scatter some fresh leaves of coriander when serving the hot stew. Add some crusty whole-grain bread to the side and you have a healthy, delicious meal to indulge in.

How to make the chickpea stew

The secret to making the most delicious stew is to roast your aubergine and the bell peppers in the oven. Chop them into small cubes and roast them for about 15 minutes or so. If you like that charred pepper flavour, you can roast them until the veggies blackened in the oven.

In the meantime, finely dice the onion and garlic. Add them to a deep non-stick pan and together with the olive oil, sauté over medium heat until the onions are soft and translucent.

Add the paprika, ground coriander, stir, and fry for another minute until they become fragrant. Add the roasted vegetables from the oven, stir and fry for another minute until coated in spices. Add the chickpeas and the can of tomatoes, pour the vegetable broth and stir until everything is combined.

Cover your pan, bring everything to a boil, then reduce the heat to low. Simmer your stew for around 25-30 minutes.

Uncover the pan and allow to simmer for another 5-10 minutes, stirring occasionally. Yum! Your stew is now ready to be served.

Can I freeze the chickpea stew?

I'm going to tell you a secret. We tend to make a massive pot full of this stew on Sunday, freeze it in individual ziplock bags and have it for lunch throughout the week. It freezes well and it preserves its flavours without an issue. It's just as delicious as when it's fresh.

Before freezing, let it cool entirely, transfer to ziplock and freeze it for up to 3 months. Enjoy!

Eat it with: no-knead skillet bread, spelt bread, rye bread or simple homemade bread.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Chickpea Stew

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• Prep Time: 10 mins
• Cook Time: 1 hour
• Total: 1 hour 10 mins
• Serves 4 people

Categories: Dinner, Lunch Cusine: East European, Mediterranean, Middle Eastern, Moroccan

Description

Our healthy and delicious chickpea stew is a vegan recipe full of roasted vegetables and packed full of flavours. Make this easy stew for lunch or dinner and freeze it for up to three months. You'll want to eat it all the time!

Ingredients

(USA / Metric)

• 5 cups chickpea (from a can)
• 1 medium eggplant
• 2 medium bell pepper
• 1 can (15 oz) tomato sauce
• 1 medium onion
• 3 cloves garlic
• 1 tbsp paprika
• 3 tbsp olive oil
• 1 tsp ground coriander
• 4 cups vegetable stock
• 1 handful fresh herbs (we recommend fresh coriander)

Instructions

• 1. Preheat the oven to 430F / 220C.
  2. Chop the aubergine and the peppers into small cubes. Place on a baking sheet and bake in the centre of the oven for 15.
  3. In the meantime, finely dice the onion and garlic. Add them to a deep non-stick pan and together with the olive oil, sauté over medium heat until the onions are soft and translucent.
  4. Add the paprika, ground coriander, stir, and fry for another minute until they become fragrant.
  5. Add the roasted vegetables from the oven, stir and fry for another minute until coated in spices. Add the chickpeas and the can of tomatoes, pour the vegetable broth and stir until everything is combined.
  6. Cover your pan, bring everything to a boil, then reduce the heat to low to allow your stew to simmer for around 25-30 minutes, stirring occasionally. After 30 minutes, remove the lid of the pan and allow to simmer uncovered for around 5 minutes, stirring occasionally. This is the time to taste the stew and adjust the salt and spices.
  7. Serve hot in a bowl with scattered fresh coriander on the top and wholegrain bread on the side.

Nutritional Information

Total Nutrition Facts

Serves 4 people

Amount Per Serving
Calories 558
% Daily Value*
Total Fat 17 g			21%
	Saturated Fat 2 g		11%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 4 g
	Monounsaturated Fat 9 g
Cholesterol 0 mg			0%
Sodium 1160 mg			50%
Total Carbs 87 g			32%
	Dietary Fiber 23 g		83%
	Sugar 23 g		46%
Protein 23 g			45%
Vitamin A 15% Vitamin C 107% Calcium 12% Iron 46% Vitamin D 0% Magnesium 37% Potassium 29% Zinc 35% Phosphorus 62% Thiamin (B1) 41% Riboflavin (B2) 23% Niacin (B3) 24% Vitamin B6 59% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 35% Vitamin K 24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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