Delicious Chickpea Stew Recipe
Learn how to make the best chickpea stew with roasted peppers sauce. This Spanish style chickpea stew is easy to make, it's vegan and anyone can make it at home.
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Ingredients:
Olive oil
1 Onion
2 Garlic cloves, minced
1 Carrot, diced
1 Tomato, diced
1 jar (g) Roasted bell peppers
1 teaspoon Smoked paprika
Salt to taste
1/2 teaspoon Cumin (optional)
1/2 teaspoon Red chili flakes (optional)
1-1½ Cups (240-360ml) Water
1 can Chickpeas
Directions:
1. In a large pan heat 2 tablespoons of olive oil. Add chopped onion and sauté until golden, about 5-7 minutes. Add garlic, carrots and cook and softened, about 4-5 minutes. Add chopped tomato and cook for 4-5 minutes.
2. Add roasted peppers, paprika, salt, pepper and cook for 1 minutes. Transfer the vegetables into a blender, add water and blend until smooth. You also can use hand blender.
3. Pour the mixture to the pan, add chickpeas, bring to a simmer, cover, and simmer for about 10 minutes.
4. Serve and enjoy!
CHICKPEAS AND VEGETABLES CASSEROLE | Healthy vegan and vegetarian meal ideas | chickpea recipe
Chickpeas and vegetables casserole | vegetarian and vegan dish #preet’s kitchen #healthyrecipes #veganfood
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ONE POT VEGETABLE CHICKPEA Recipe | Healthy Vegan and Vegetarian Meals Idea | Chickpea Recipe
This one pot chickpea recipe is perfect vegetable stew recipe for vegetarian and vegan meals. This one pot recipe made with chickpeas is not only filling but also tastes delicious. Make a big batch of this one pot meal and enjoy it through out the week. This chickpea recipe makes a perfect lunch or dinner. Enjoy!
???? Let me know in the comments if you enjoyed my vegan chickpea recipe.
▶️ CHICKPEA STEW RECIPE INGREDIENTS: (3 to 4 servings)
3 Tablespoon Olive Oil
225g / 2 cups Onion - sliced
1+1/2 Tablespoon Garlic - finely chopped
1 Tablespoon Ginger - finely chopped
2 Tablespoon Tomato Paste
1+1/2 Teaspoon Paprika (NOT SMOKED)
1+1/2 Teaspoon Ground Cumin
1/2 Teaspoon Turmeric
1+1/2 Teaspoon Ground Black Pepper
1/4 Teaspoon Cayenne Pepper (Optional)
200g Tomatoes - Blend to a smooth Puree (after being pureed 1 to 1+1/4 Cup approximately)
200g / 1+1/2 cup approx. Carrots - chopped
200g / 1+1/2 cup Red bell pepper approx. - chopped
2 cups / 225g Yellow (Yukon Gold) Potatoes approx. - chopped small (1/2 inch pieces)
4 cups / 900ml Vegetable Broth (Low Sodium)
Salt to taste (I have added total 1/4 +1 Teaspoon of Pink Himalayan salt)
250g / 2 cups approx. Zucchini - chopped (1/2 inch pieces)
120g / 1 cup approx. Green beans - chopped (1 inch long)
2 cups / 1 (540ml) Can - Cooked Chickpeas (drained)
1/2 cup / 20g Fresh Parsley (loosely packed)
???? Garnish:
Lemon Juice to taste (I have added 1 teaspoon lemon juice)
Drizzle of olive oil (I have added 1/2 tablespoon organic cold pressed Olive oil)
▶️ METHOD:
Start by blending the tomatoes to a smooth puree. Prep the vegetables and set aside.
To a heated pan add the olive oil, onion, 1/4 teaspoon salt. Sweat the onions on medium heat until it's soft. It will take about 3 to 4 minutes. Adding salt to onion will release it's moisture and help it cook faster so please don’t skip it. Note we are NOT browning the onions here.
Once the onions are soft, add the chopped garlic and ginger and fry for 30 seconds or until fragrant. Add the tomato paste, paprika, ground cumin, turmeric, black pepper, cayenne pepper and fry for 30 seconds. Now add the fresh tomato puree and mix well. Add the chopped carrots, red bell pepper, yellow potatoes, salt, vegetable broth and mix well. Turn up the heat. Cover and bring to a vigorous boil. Once it starts to boil, give it a mix and cover the lid. Reduce the heat to medium-low and cook for about 20 minutes. This will allow the potatoes to cook a bit, before we add the quick cooking vegetables to it.
After 20 minutes, uncover and add the zucchini, green beans, cooked chickpeas, parsley and mix well. Now turn up the heat and bring it to a rapid simmer. Once it starts to simmer, cover the lid and cook on medium heat (DO NOT COOK ON LOW HEAT AT THIS POINT) for about 10 minutes or until the potatoes are cooked to your liking. COOK UNITL THE VEGETABLES ARE SOFT, but at the same time don't let it get too mushy.
Uncover and turn the heat to medium high and cook for another 1 to 2 minutes or to the desired consistency. PLEASE NOTE - THIS STEW IS NOT SUPPOSE TO BE WATERY. It's more towards the thicker consistency. Turn off the heat. Garnish with fresh lemon juice and a drizzle of olive oil and some chopped fresh parsley. Mix well.
Serve hot with some pita and couscous.
▶️ IMPORTANT NOTES:
???? Adding salt while frying the vegetables will release it's moisture and help it cook faster so please don’t skip it
???? Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using
???? THIS STEW IS NOT SUPPOSE TO BE WATERY
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Chorizo Chickpea Stew (fast!)
This chickpea stew owes its speed and deliciousness to chorizo. It injects a stack of flavour into the thick sauce, and biting into glorious chunks of golden brown chorizo will probably be the best thing that happens to you today. Let's put chorizo in everything!!
PRINT RECIPE:
The Chickpea Stew I Make Every Winter
Full recipe:
Flatbread recipe written below!
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IN THIS VIDEO
Dutch oven:
Apron:
Ras el hanout:
???? MY KITCHEN ESSENTIALS
Knives: (get $5 off using code nisha)
Instant Pot 6 quart:
Vitamix professional-grade blender:
Vitamix 32-ounce container:
Dutch oven:
Le creuset saucepan:
All Clad stainless steel saucepan:
All Clad stainless steel sauté pan:
Food Processor:
Cast iron pan:
Nonstick frying pan:
Large Cutting Board:
Digital scale:
QUICK FLATBREAD RECIPE
▪️ 300g all-purpose flour, plus more as needed
▪️ 1 heaping tsp kosher salt
▪️ 1 1/2 tsp baking powder
▪️ 140g (5 ounces) creamy vegan coconut yogurt
▪️ 105 mL water
▪️ Extra virgin olive oil
▪️ Flaky sea salt
1. In a large bowl, combine the flour, salt, and the baking powder. Whisk well. Add the water and yogurt and use a silicone spatula or your hands to combine until it forms a dough.
2. Generously flour a work surface and add the dough. Knead it with your hands for 2 to 3 minutes or until smooth. If the dough is sticky, add a little more flour to your work surface and roll into the dough.
3. Add a little bit of oil to the bowl, add the dough, and cover with a towel. Rest for 15 minutes.
4. Heat a cast iron skillet over medium-high heat for 5 minutes. Meanwhile, divide the dough into six portions (use a bench scraper).
5. Lightly flour your work surface. Using a rolling pin, roll out the first round of dough into a oval-ish shape, rolling outward and off instead of rolling back and forth. Dust the rolling pin with flour if the dough sticks to it.
6. Test if the pan is hot enough: add a drop of water – if it sizzles immediately, it’s ready. Drizzle a small amount of oil into the pan spread it out with a towel.
7. Carefully lift up the dough round and add it to the hot pan. Once you see bubbles all over and the bottom is a little charred in spots, flip and cook on the other side until you see some charred spots on the second side.
8. Take off the heat and brush with olive oil and sprinkle with flaky salt. Roll out each dough round one by one and repeat the cooking process (don’t roll them out in advance, or they can get sticky).
???? Key Moments:
00:00 Introduction
00:22 Prep the aromatics
00:47 How to prep butternut squash
01:43 Time to cook!
05:10 Start the flatbread (so good!)
06:33 Make the yogurt sauce
07:30 Finish the flatbread
09:04 Final touches for the stew
09:48 Taste test!
Spanish Chickpea Stew | A Timeless Spanish Dish
EPISODE #486 - How to Make a Spanish Chickpea Stew | A Timeless Spanish Dish
FULL RECIPE HERE:
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