Chickpea potato stew has become my ultimate comfort food, especially on a chilly evening. I remember the first time I made this, the aroma of spices and simmering vegetables filled my kitchen, promising something truly delicious. It’s an incredibly easy chickpea potato stew to whip up, perfect for those busy weeknights when you need a hearty meal without a lot of fuss. The combination of tender potatoes and protein-packed chickpeas in a flavorful broth is just divine. Let’s get cooking!
Why You’ll Love This Chickpea Potato Stew
This recipe is a winner for so many reasons, and I know you’ll adore it as much as I do. It’s packed with wholesome goodness and delivers amazing flavor with minimal effort. Here’s why it’s a must-try:
- It’s incredibly simple to make, perfect for beginners.
- The combination of chickpeas and potatoes makes it a truly filling meal.
- You get a wonderfully healthy chickpea potato stew that’s vegetarian and packed with nutrients.
- Clean-up is a breeze thanks to the one-pot chickpea potato stew method.
- The blend of spices creates a deeply satisfying flavor profile.
- It’s versatile – easily adaptable to your taste preferences.
- It’s a fantastic source of plant-based protein and fiber.
- This stew is pure comfort food in a bowl!
Ingredients for Chickpea Potato Stew
Whipping up this fantastic chickpea and potato stew recipe is a breeze with these simple ingredients. They combine to create a hearty and flavorful meal that’s perfect for any occasion. I love how the pantry staples come together to make something so satisfying!
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 medium white onion, diced – the savory base of our stew
- 2 red bell peppers, seeds removed and chopped – for sweetness and color
- salt and pepper – to taste, enhancing all the flavors
- 4 cloves garlic, minced or crushed – essential for that punch of flavor
- 1/4 cup tomato paste – adds depth and a lovely rich color
- 1 teaspoon cumin – a warm, earthy spice
- 1/2 teaspoon cayenne pepper – for a touch of heat
- 1/2 teaspoon paprika – adds a mild sweetness and vibrant red hue
- 2 cans (15 oz) chickpeas, with liquid – the protein powerhouse, keep the liquid for thickening!
- 3 cups peeled and cubed potatoes – choose a waxy potato like Yukon Gold for best texture
- 1 cup vegetable broth – the liquid base for our stew
- 3 cups fresh baby spinach – wilts beautifully into the hot stew
- 1/2 cup finely chopped fresh parsley – for a burst of freshness at the end
- juice from half a lemon – brightens all the flavors
How to Make Chickpea Potato Stew
Learning how to make chickpea potato stew is easier than you think, and the result is pure comfort in a bowl! This simple chickpea potato stew comes together quickly on the stovetop, making it perfect for weeknights. The aroma that fills your kitchen as it simmers is absolutely divine.
- Step 1: Start by heating 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Let it get nice and warm – you’ll hear a gentle sizzle.
- Step 2: Add 1 medium white onion, diced, and 2 red bell peppers, chopped, to the pot. Season them with a pinch of salt and pepper. Cook for about 4-5 minutes, stirring frequently, until the vegetables begin to soften and the onions turn translucent.
- Step 3: Now, stir in 4 cloves garlic, minced, along with 1/4 cup tomato paste, 1 teaspoon cumin, 1/2 teaspoon cayenne pepper, and 1/2 teaspoon paprika. Cook for another 2-3 minutes, stirring constantly, until the spices are fragrant and the tomato paste darkens slightly. This step really blooms the spices and deepens the flavor.
- Step 4: Pour in 2 cans (15 oz) chickpeas, with their liquid, and 3 cups peeled and cubed potatoes. Add 1 cup vegetable broth to the pot. Give everything a good stir to combine.
- Step 5: Bring the mixture to a gentle simmer. Once simmering, reduce the heat to low, cover the pot, and let it cook for 20-25 minutes. You’re looking for the potatoes to be fork-tender and the broth to have thickened into a lovely, rich stew consistency.
- Step 6: Turn off the heat. Stir in the 3 cups fresh baby spinach, 1/2 cup finely chopped fresh parsley, and the juice from half a lemon. The residual heat will wilt the spinach perfectly, and the lemon juice adds a bright finish that elevates all the flavors.
- Step 7: Taste and adjust seasoning with more salt and pepper if needed. Serve hot and enjoy this delicious chickpea and potato stew!
Pro Tips for the Best Chickpea Potato Stew
I’ve found a few tricks that take this already delicious stew to the next level. Following these simple tips will help you achieve the most flavorful and satisfying results every time you make this hearty dish.
- Don’t skip the step of blooming the spices with the tomato paste; it really unlocks their full flavor potential.
- For an even richer texture, you can mash some of the cooked chickpeas against the side of the pot before adding the spinach.
- If you prefer a thicker stew, just let it simmer uncovered for a few extra minutes in Step 5 until it reaches your desired consistency.
- Taste and adjust seasoning at the very end – the lemon juice and fresh parsley make a big difference!
What’s the secret to perfect chickpea potato stew?
The secret to a truly perfect and flavorful chickpea potato stew lies in blooming the spices with the tomato paste. This process awakens their aromatic compounds, infusing the entire stew with a depth of flavor you can’t get otherwise. For more information on spice blooming, check out this guide to blooming spices.
Can I make chickpea potato stew ahead of time?
Yes, absolutely! This stew is fantastic for meal prep. You can make it a day in advance and store it in the refrigerator. The flavors actually meld and deepen overnight, making it even more delicious when reheated.
How do I avoid common mistakes with chickpea potato stew?
Avoid overcooking the potatoes, which can make them mushy. Also, don’t add the spinach too early; it only needs a minute to wilt. Finally, ensure you taste and adjust seasonings at the end for the best flavor balance.
Best Ways to Serve Chickpea Potato Stew
This hearty stew is wonderful on its own, but I love serving it with a few complementary dishes to make it a complete meal. It’s so satisfying and comforting, making it a perfect centerpiece for any gathering, especially for those seeking a delicious vegetarian chickpea potato stew.
For a truly satisfying meal, I often serve this chickpea potato stew with crusty bread for dipping into that flavorful broth. A side of simple green salad with a light vinaigrette also cuts through the richness beautifully. Sometimes, I even top it with a dollop of plain yogurt or a sprinkle of toasted seeds for extra texture and flavor.
Nutrition Facts for Chickpea Potato Stew
This delicious and hearty chickpea potato stew is a fantastic option for a healthy meal. I love that it provides a good balance of nutrients without feeling heavy. Here’s a breakdown of what you can expect per serving, though remember these are estimates.
- Calories: 316 kcal
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Sugar: 12 g
- Protein: 13 g
- Sodium: 346 mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information on the nutritional benefits of chickpeas, you can refer to the USDA FoodData Central database.
How to Store and Reheat Chickpea Potato Stew
One of the best things about this chickpea potato stew is how well it stores and reheats, making it perfect for meal prep. After cooking, I always let the stew cool completely on the counter, which usually takes about an hour or so. Once it’s cooled down, I transfer the leftovers into airtight containers. You can easily keep this delicious stew in the refrigerator for up to 3-4 days. It’s amazing how the flavors continue to meld and deepen, making it even tastier the next day!
If you want to store it for longer, this stew freezes beautifully. I usually use freezer-safe containers or heavy-duty freezer bags, making sure to leave a little headspace for expansion. It will keep well in the freezer for up to 2-3 months. To reheat, simply thaw the stew overnight in the refrigerator. Then, you can gently reheat it on the stovetop over low heat, stirring occasionally, or pop it in the microwave until it’s heated through. Either method works perfectly to bring this hearty stew back to life!
Frequently Asked Questions About Chickpea Potato Stew
What is chickpea potato stew?
A chickpea potato stew is a hearty, comforting dish made with chickpeas and potatoes as the stars, simmered in a flavorful broth often seasoned with aromatic spices. It’s a versatile meal that can be adapted to many dietary needs and tastes, making it a popular choice for a simple yet satisfying meal.
Can I use sweet potatoes instead of white potatoes?
Absolutely! While this recipe calls for white potatoes, you can definitely swap them for sweet potatoes. They’ll add a lovely sweetness to the stew and a slightly different texture. Just make sure to cube them similarly and adjust cooking time if needed, as they can sometimes cook a bit faster.
Is chickpea and potato soup the same as a stew?
While similar, there’s a slight difference. A chickpea and potato soup typically has a thinner, more brothy consistency, while a stew is generally thicker and more substantial, with less liquid relative to the solids. This recipe leans towards a stew consistency, but you can easily add more broth if you prefer a soup!
How do I make this chickpea potato stew spicier?
If you love a kick, this recipe is wonderfully adaptable. To make it a spicy chickpea potato stew, I recommend increasing the cayenne pepper, adding a pinch of red pepper flakes along with the other spices in Step 3, or even stirring in a chopped jalapeño along with the onions and bell peppers at the beginning.
Variations of Chickpea Potato Stew You Can Try
This basic chickpea potato stew recipe is a fantastic base, and I love experimenting with it to create new flavors and adapt it to different needs. You can easily customize it to suit your preferences or dietary requirements!
- Vegan Chickpea Potato Stew: This recipe is already wonderfully vegan, using vegetable broth and no animal products. Ensure your vegetable broth is certified vegan if that’s a concern for you.
- Spicy Chickpea Potato Stew: For those who love a bit of heat, ramp up the spice! Add an extra 1/2 teaspoon of cayenne pepper, a pinch of red pepper flakes, or even a finely diced jalapeño with the onions and peppers in Step 2.
- Creamy Chickpea Potato Stew: If you prefer a richer, creamier texture, stir in a half cup of full-fat coconut milk or a dollop of dairy-free yogurt at the very end with the spinach and lemon juice.
- Slow Cooker Chickpea Potato Stew: For a hands-off approach, sauté the onions, peppers, garlic, and spices in a pan as directed. Then, combine everything except the spinach, parsley, and lemon juice in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the fresh ingredients before serving.
Amazing Chickpea Potato Stew: 1 Pot Meal
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This chickpea potato stew is a flavorful, one-pot meal that’s easy to make in 40 minutes with simple ingredients. It’s a hearty and healthy vegetarian main or side dish.
Ingredients
- 1 tbsp olive oil
- 1 medium white onion, diced
- 2 red bell peppers, seeds removed and chopped
- salt and pepper
- 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) chickpeas, with 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
- Add olive oil to a dutch oven or large pan on the stovetop and heat over medium heat.
- Once hot, add the onions and bell peppers with a pinch of salt and pepper. Cook for 4-5 minutes, stirring often.
- Add the garlic, tomato paste, cayenne pepper, cumin, and paprika. Cook for 2-3 minutes while stirring.
- Add the chickpeas with their liquid, chopped potatoes, and vegetable broth.
- Bring to a simmer and cook for 20-25 minutes until the potatoes are fork tender and the sauce has thickened.
- Turn off the heat and stir in the spinach, parsley, and lemon juice.
- Season with additional salt and pepper, if needed.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days.
- Can be frozen in a freezer-safe container or bag for up to 2 months. Thaw in the fridge and reheat on the stovetop or in the microwave until heated through.
- Makes 4 meal-sized servings of approx. 2.5 cups each. Could serve 6-8 as a side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Stew
- Method: One-Pot Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 2.5 cups)
- Calories: 316 kcal
- Sugar: 12 g
- Sodium: 346 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 12 g
- Protein: 13 g
- Cholesterol: 0 mg