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Chickpea Stew (Vegan, Gluten-Free) Recipe

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A hearty and flavorful chickpea stew that’s both vegan and gluten-free, packed with vegetables, spices, and protein-rich chickpeas.

Ingredients

Units Scale
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 1 bell pepper, chopped
  • 1 zucchini, chopped
  • 1 can (14 oz) diced tomatoes
  • 2 cans (15 oz each) chickpeas, drained and rinsed
  • 4 cups vegetable broth
  • Salt and pepper to taste
  • 2 cups fresh spinach or kale
  • Juice of 1 lemon
  • Fresh parsley or cilantro, for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and sauté until translucent, about 5 minutes.
  3. Stir in garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
  4. Add carrots, celery, bell pepper, and zucchini. Cook for 5-7 minutes until slightly softened.
  5. Pour in diced tomatoes, chickpeas, and vegetable broth. Stir well and bring to a boil.
  6. Reduce heat, cover, and simmer for 20-25 minutes, until vegetables are tender.
  7. Stir in spinach or kale and cook for another 5 minutes until wilted.
  8. Add lemon juice, season with salt and pepper to taste.
  9. Serve hot, garnished with fresh parsley or cilantro.

Notes

  • Adjust spice levels to taste by increasing or omitting cayenne pepper.
  • Stew can be stored in the fridge for up to 4 days or frozen for later use.
  • Pairs well with rice, quinoa, or crusty gluten-free bread.

Nutrition

Find it online: https://easy-tapas-recipes.com/chickpea-stew-vegan-gluten-free-recipe/