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