Spicy Chickpea Stew
Experience the warmth and vibrant flavors of this Spicy Chickpea Stew, a hearty and aromatic one-pot meal that's as comforting as it is nutritious. This robust stew combines tender chickpeas with diced tomatoes, fragrant spices, and a hint of fiery cayenne, creating a perfectly balanced dish that's both satisfying and surprisingly simple to prepare. Ideal for a cozy evening, it's a testament to how simple ingredients can transform into something truly extraordinary.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Packed with bold, warming flavors that satisfy.
- A naturally vegan and gluten-free dish that caters to various dietary needs.
- Incredibly easy to make in one pot, minimizing cleanup.
- Rich in plant-based protein and fiber, making it a truly wholesome meal.
- Customizable spice level, allowing you to tailor the heat to your preference.
Ingredients
- 380 grams (2 cups) cooked chickpeas, drained and rinsed (from a can or freshly cooked)
- 400 grams (1 can) diced tomatoes, undrained
- 240 milliliters (1 cup) vegetable broth
- 1 medium onion (about 150g), finely diced
- 2 cloves garlic, minced
- 5 grams (1 teaspoon) smoked paprika
- 5 grams (1 teaspoon) cayenne pepper (adjust to your preferred spice level)
- 2.5 grams (1/2 teaspoon) sea salt, or to taste
- 1 gram (1/4 teaspoon) freshly ground black pepper, or to taste
- 100 grams (about 2 large handfuls) fresh spinach or kale, roughly chopped (optional)
- Fresh parsley, chopped, for garnish (optional)
- Dairy-free yogurt or sour cream, for serving (optional)
- 15 milliliters (1 tablespoon) olive oil, for sautéing
Instructions
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Once shimmering, add the finely diced onion and sauté for 5-7 minutes, stirring occasionally, until it becomes translucent and softened. This initial step builds the aromatic foundation of the stew.
- Add the minced garlic to the pot and cook for another 1 minute until fragrant. Be careful not to burn the garlic, as this can lead to a bitter taste.
- Introduce the cooked chickpeas, undrained diced tomatoes, and vegetable broth to the pot. Stir in the smoked paprika and cayenne pepper, ensuring all ingredients are well combined. Add the initial salt and pepper.
- Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 20 minutes. This simmering time allows the flavors to meld beautifully and the chickpeas to absorb the spices, creating a richer, more cohesive taste.
- If using, stir in the fresh spinach or chopped kale during the last 5 minutes of cooking. Continue to simmer, uncovered, until the greens have wilted and are tender-crisp. This adds a wonderful nutritional boost and fresh texture.
- Taste the stew and adjust seasoning as needed, adding more salt, pepper, or cayenne if desired.
- Ladle the hot spicy chickpea stew into bowls. Garnish generously with fresh chopped parsley and a dollop of dairy-free yogurt or sour cream for an extra touch of creaminess and to balance the heat, if desired. Serve immediately.
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Ladle
Essential Success Tips
- For deeper flavor, allow the onions to caramelize slightly by cooking them a bit longer on medium-low heat before adding garlic.
- Always taste and adjust seasoning (salt, pepper, cayenne) at the end of cooking; flavors intensify and change during simmering.
- If using dried chickpeas, soak them overnight and cook until tender before adding them to the stew to ensure a creamy texture.
- Don't overcook the greens; add them just long enough to wilt to maintain their vibrant color and nutrients.
- For an even richer broth, consider using a good quality vegetable bouillon paste dissolved in hot water instead of pre-made broth.
Professional Cooking Secrets
- To enhance the umami depth, add a small splash of tamari or a teaspoon of nutritional yeast along with the broth. This subtle addition boosts flavor without altering the main profile.
- Bloom your spices: Before adding liquid, toast the smoked paprika and cayenne pepper with the sautéed aromatics for about 30 seconds. This releases their essential oils and intensifies their flavor, making the stew more aromatic.
- For a thicker, creamier stew without dairy, mash about 1/4 of the chickpeas against the side of the pot with the back of a spoon after simmering. This naturally thickens the stew and adds a wonderful texture.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. This stew tastes even better the next day as the flavors continue to meld.
- Variations: Feel free to add other vegetables like diced carrots, celery, or bell peppers along with the onions for more complexity and nutrients. A squeeze of fresh lemon juice at the end can brighten all the flavors.
- Serving Suggestions: Serve this stew with a side of crusty bread, brown rice, quinoa, or even a baked sweet potato for a complete and satisfying meal.
Frequently Asked Questions
Can I make this stew less spicy?
Absolutely! The cayenne pepper is easily adjustable. You can reduce it to 1/4 teaspoon, or omit it entirely if you prefer no heat. The smoked paprika still provides a lovely warmth without the spiciness.
What's the best way to thicken the stew if it's too watery?
To naturally thicken the stew, you can either mash a portion of the chickpeas against the side of the pot, or remove about 1/2 cup of the stew, blend it until smooth, and then return it to the pot to simmer for a few more minutes.
Can I freeze this chickpea stew?
Yes, this stew freezes beautifully! Allow it to cool completely, then transfer it to freezer-safe containers, leaving a little headspace. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Nutrition Facts (Per Serving)
Calories: 350, Protein: 18g, Fat: 10g, Carbs: 50g, Fiber: 15g (per serving, estimated)
Allergy Information
This recipe is naturally vegan, dairy-free, and gluten-free. Contains legumes (chickpeas). For those with nightshade sensitivities, consider replacing diced tomatoes with pureed cooked carrots and a splash of vinegar for tang.
No comment