Spiced Chickpea Stew

Chunky chickpea vegetable stew next to white rice in a black bowl.

4.67 from 9 votes

Chunky, saucy, flavorful, and full of healthy plant based protein, this stew couldn't be easier to make and it's so darn yummy! Naturally vegan and gluten free. Serve it with a side of rice for a complete meal. The perfect warming weeknight dish.

Prep Time10

Cook Time20

Total Time30

Course: Entrées, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 331kcal

Author: Jenn Sebestyen

Equipment

Large deep skillet

Ingredients

¾ cup low-sodium vegetable broth divided into ¼ cup + ½ cup
1 yellow onion diced
3 carrots peeled and chopped
1 ½ teaspoon turmeric
1 ½ teaspoon chili powder
1 teaspoon cumin
½ teaspoon ground cinnamon
2 cans (15 oz each) chickpeas drained and rinsed (or 3 cups cooked chickpeas)
1 can (15 oz) diced tomatoes
1 teaspoon Himalayan pink salt or to taste
squeeze of fresh lime juice
fresh cilantro for garnish
1 cup Quick-Cook Brown Basmati Rice or rice of choice (for serving)

Instructions

Sauté the diced onion in ¼ vegetable broth until translucent - about 5 to 7 minutes.
Add the turmeric, chili powder, cumin, and cinnamon. Stir and sauté for 1 to 2 minutes.
Add the carrots and stir to combine.
Add the remaining ½ cup vegetable broth, chickpeas, diced tomatoes, and salt. Simmer for 15 minutes.
While the chickpea stew is simmering - make your Quick-Cook Brown Basmati Rice according to package directions.
When chickpeas stew is done, take off heat and add a squeeze of fresh lime juice and chopped fresh cilantro. Taste and adjust seasonings as necessary.
Serve the chickpea stew over rice.

Notes

~ Drain and rinse the chickpeas well under cold water before adding them to the recipe.

~ Sauté the spices for a minute or two before adding the liquids to the skillet. This will allow the natural oils to release and make them more fragrant and flavorful.

~ Taste and adjust seasoning to your liking before serving.

~ A squeeze of fresh lime juice really brightens up the dish.

~ Chopped cilantro provides a wonderful freshness. If you don't like cilantro, use fresh parsley.

~ Serve with leftover or quick-cooking rice to get this meal on your table in just 30 minutes!

~ Quick-Cook Brown Basmati Rice takes just 10 to 12 minutes. If you use regular rice, not quick cook, be sure to check the package directions and start your rice in enough time before the chickpea stew so it's all done at the same time.

~ If you have leftovers, the sauce will thicken as it sits in the fridge. You may want to add an extra splash of vegetable broth before reheating.

Storage/Freezing

Store leftovers in an air-tight container in the fridge for 3 to 4 days.

You can also freeze this chickpea stew. Let it cool completely before transferring to a freezer safe container or plastic zip-top bag. It should keep well for up to 6 months.

Nutrition