Vegan | Gluten-Free Option | One-Pot RecipeIt’s a very simple one-pot recipe that requires the vegetables to simmer with the stock and spices for around 40 minutes. While traditional Spanish recipes for this dish contain no meat, many households add chorizo to increase the rich smoky flavors of the stew.
This hearty chickpea stew is easy to make and requires inexpensive, basic ingredients. It's a rich, nourishing, flavorful meal that warms you up and makes you feel good.
A hearty vegan and gluten-free Moroccan-inspired stew!
Greek-inspired chickpea stew is easy to make and packed with flavour. It's naturally vegan and gluten-free, its creamy texture makes it a comforting yet healthy meal.
This chickpea stew is an easy one-pot recipe with delicious warming flavors and is ready in about 30 minutes.It's excellent as a tasty and easy everyday dinner or a make-ahead meal, as the chickpeas become even more flavorful the day after.
Hearty chickpea soup with rosemary oregano and lemon zest
One of my favorite chickpea recipes is this vibrant and simple Lebanese Chickpea Stew, a medley of chickpeas with roasted red peppers and za'atar spice. It comes together so quickly and makes a delicious dinner with either crusty bread or steamed rice.
Harissa paste is a fiery chilli cooking paste from North Africa that really packs a punch. It's not JUST spicy, but combines sweet + smoky roasted red peppers, and other tasty seasonings to create a flavour explosion. Simmered off with juicy tomatoes + our Queen Chickpeas, this warming strew is on the table in under 25 minutes. Serve it up with a cooling herby yogurt, and that's dinner. Check out our Top 10 Chickpea recipes if you love this one!
Moroccan chickpea stew is a delicious one-pot meal of chickpeas simmered in a flavorful and aromatic tomato sauce.You can make it 30 minutes with simple ingredients for a wholesome weeknight dinner and meal prep and serve it with couscous, rice, or pita bread to sop up the flavorful sauce.
A fresh, flavorful spiced pot of tomatoes and chickpeas is the perfect accompaniment to any whole grain, flatbread, or even a bowl of noodles. This dish is a perfect way to use up your summer tomatoes and get some plant protein while you're at it!
This delicious chickpea and cod stew is Spain's BEST-KEPT Stew Recipe. It's packed with flavors and done in just 40 minutes. Easy Recipe.
This is a real feast of a store-cupboard standby. I do know that chorizo isn’t a kitchen-cupboard item, but it tends to have a long fridge-life, so I always have some to hand just in case. It’s full of flavour and absurdly fast to rustle up. One to keep in your back pocket! For US cup measures, use the toggle at the top of the ingredients list.
Greek-inspired chickpea stew is easy to make and packed with flavour. It's naturally vegan and gluten-free, its creamy texture makes it a comforting yet healthy meal.
I made it myself to settle the debate.
Get an authentic taste of Spain with these Spanish soups. From gazpacho to vegetable to chickpea stew, these hearty soups are tough to top!
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic.
Here is the viral recipe for Alison Roman’s “The Stew” that had gained popularity in the last few years. Essentially a vegan stew that is made with spiced chickpeas, coconut milk, ginger, garlic and turmeric, this easy recipe comes together in a pot and perfect for a Tuesday night.
Recipe video above. A chickpea recipe that even carnivores think is worth making!! The sauce is from this traditional Brazilian Fish Stew. I call it a curry because it tastes distinctly curryish - except with a fraction of the ingredients!
This Indian-inspired chickpea stew features lots of warming spices, chickpeas, cabbage, and carrots.
Lablabli (lob-lob-ee). You may have heard of shakshuka, but have you heard of lablabi? Lablabi: A Tunisian and Eastern Algerian chickpea stew, normally
A savory sweet potato curry recipe with all-natural ingredients like sweet potatoes, chickpeas, and coconut milk. An easy recipe with tons of flavor.
This silky vegan Ethiopian Shiro Wat is so simple to make. It's also intensely aromatic and one of the most delicious chickpea stews ever! A homemade berbere spice blend and vegan niter kibbeh add amazing flavor.
Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and capers. I keep it simple and swirl in some harissa, which is now readily available at most markets. You also can make your own: See Simple Homemade Harissa. Peternell offers two simple recipes as well: Make a paste with 2 tablespoons paprika and 3 tablespoons hot water. Add 2 teaspoons crushed garlic, 3 tablespoons olive oil, a splash of vinegar, and, if you wish, ground cumin and cayenne. Mix together 3 tablespoons sambal oelek, 1 to 2 cloves crushed garlic, and 6 tablespoons olive oil.
This Menorcan Langoustine and Chickpea Stew is a hearty and rustic dish that brings the essence of the Mediterranean directly to your table. Combining succulent langoustines with protein-rich chickpeas and a blend of aromatic herbs, this stew is a perfect comfort food that's both nutritious and satisfying.
Alison Roman's chickpea stew with coconut and turmeric has become known as THE chickpea stew recipe. Originally published in the New York Times, the recipe gets 5 stars from over 23,000 reviews!! After trying the stovetop version, we had to adapt to the Instant Pot with a few tiny twists. And so here it is, Instant Pot coconut and turmeric chickpea stew.
Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and capers. I keep it simple and swirl in some harissa, which is now readily available at most markets. You also can make your own: See Simple Homemade Harissa. Peternell offers two simple recipes as well: Make a paste with 2 tablespoons paprika and 3 tablespoons hot water. Add 2 teaspoons crushed garlic, 3 tablespoons olive oil, a splash of vinegar, and, if you wish, ground cumin and cayenne. Mix together 3 tablespoons sambal oelek, 1 to 2 cloves crushed garlic, and 6 tablespoons olive oil.
Slow-cooked chickpeas topped with crispy halloumi makes for an easy and satisfying midweek meal. Batch cook and freeze the chickpeas ahead of time. How about our pan-fried chickpea fritters next time?
Warming harissa vegetable and chickpea stew. With chunks of red pepper, aubergine and baby potatoes. It's sweet, spicy and the perfect one pot meal!
Looking for a quick and easy midweek meal that's bursting with flavor? This Spanish-inspired chickpea stew features creamy potatoes, sweet bell peppers, and hearty chickpeas, all stewed together in a rich tomato-paprika sauce, this dish is the perfect way to add some Mediterranean flair to your dinner routine.
Potaje de Garbanzos has its roots in Spain's rural cuisine, where cheap and easily available ingredients were turned into a nourishing meal. The lack of expensive animal proteins meant that the dish was also suitable for religious fasting periods, which made it a popular staple during Lent. Over time, it reached the kitchens of all economic classes, where it began to transform into countless variations and became a symbol of home-cooked comfort food. It's the kind of dish many remember fondly as the one their grandmother would prepare on a weekend.
Moroccan chickpea stew is an easy, delicious and filling dish that makes an ideal weekday dinner or post-exercise recovery meal. It's vegan and gluten-free.
Sunshine Lentil Bowls featuring garden produce like green beans, tomatoes, herbs, roasty potatoes, soft scrambled eggs with goat cheese, and lentils! lots of lentils. My favorite way to do a clean eating reset between all those summery treats.
Source: Cal Peternell's Twelve Recipes The original recipe calls for chopped or grated tomatoes or 1/2 cup of roasted tomato puree. I find the canned, crushed tomatoes to work just as well. If you don't feel like using dried chickpeas and cooking them from scratch, you can use canned chickpeas, drained and rinsed. You'll need 6 cups (about three 15-oz cans). Peternell suggests a few other serving ideas: croutons, a poached egg or hard-boiled egg, a sprinkling of ground cumin, oil and capers. I keep it simple and swirl in some harissa, which is now readily available at most markets. You also can make your own: See Simple Homemade Harissa. Peternell offers two simple recipes as well: Make a paste with 2 tablespoons paprika and 3 tablespoons hot water. Add 2 teaspoons crushed garlic, 3 tablespoons olive oil, a splash of vinegar, and, if you wish, ground cumin and cayenne. Mix together 3 tablespoons sambal oelek, 1 to 2 cloves crushed garlic, and 6 tablespoons olive oil.
Lablabli (lob-lob-ee). You may have heard of shakshuka, but have you heard of lablabi? Lablabi: A Tunisian and Eastern Algerian chickpea stew, normally
Recipe video above. This is a great, hearty, full flavoured Spanish-inspired stew that's quick to make. Chorizo is the shortcut here, adds a ton of flavour into the sauce!Serve this as a chunky soup with crusty bread for mopping, flatbreads for dunking, or like stew over a bed of couscous, small pasta (like orzo/risoni, orecchiette), mashed potato or cauliflower puree. For an extra hit of protein, top with a fried egg. YUM!Serves 2 hearty appetites, or 3 normal appetites.
This quick, protein-rich chicken stew recipe gets great flavor from cumin, lemon juice and garlic.
