Chickpea Stew
A warm, friendly bowl of chickpea stew can feel like a hug on a busy weeknight — comforting, nourishing, and impossibly simple. This slow-cooked crockpot stew fills the kitchen with cozy aromas and needs almost no babysitting, making it perfect for busy cooks who still want a homemade meal. For a bright contrast on the side, try pairing it with a vibrant chickpea salad for freshness and texture.
Why make this recipe
If you’re tired of juggling complicated weeknight dinners and want something that’s hearty without fuss, this stew is perfect because it simmers itself while you get on with your day. It’s budget-friendly, pantry-friendly (mostly canned and staple spices), and flexible — ready to stretch into lunches, feed a crowd, or become a base for many different bowls and plates.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups spinach (optional)
- Fresh parsley for garnish
Step-by-Step Guide to Making Chickpea Stew
- In a crockpot, combine the chopped onions, garlic, carrots, and celery. Make sure everything is evenly diced so it cooks at the same rate.
- Add the drained chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper. Sprinkle the spices across the pot and stir to distribute them well.
- Stir to combine all ingredients. A wooden spoon or silicone spatula works well to get down to the bottom and mix the broth with the vegetables and chickpeas.
- Cover and cook on low for 6–8 hours or high for 3–4 hours. Low heat develops flavor and is kinder to the legumes; high is fine if you’re short on time.
- About 15 minutes before serving, stir in the spinach until wilted. This keeps the greens bright and prevents them from overcooking into a soggy texture.
- Serve hot, garnished with fresh parsley. A squeeze of lemon at the table brings everything alive.
Helpful notes for the cooking process
- If you prefer more body, mash about a cup of the chickpeas against the side of the pot and stir — this thickens the broth without adding extra fat.
- For a richer flavor, add a tablespoon of tomato paste with the diced tomatoes in step 2.
- Taste and adjust salt near the end of cooking; slow-braised dishes can concentrate, so a small final adjustment makes the flavors sing.
Best Way to Store Chickpea Stew
- Refrigerate: Keep in an airtight container for up to 4–5 days at 40°F (4°C) or below.
- Freeze: Portion into freezer-safe containers or heavy-duty bags and freeze for up to 3 months at 0°F (-18°C).
- Reheating: Thaw overnight in the fridge and reheat gently on the stovetop over medium-low heat until simmering, or microwave in a covered dish until hot throughout.
Serving Suggestions for Chickpea Stew
- Serve over a scoop of steaming rice (white, brown, or basmati) to soak up the broth and make it even more filling.
- Spoon onto a bed of cooked quinoa or couscous for a nutty contrast and added protein.
- Offer warm flatbread, pita, or crusty bread on the side for dunking; a swipe of yogurt or labneh on the bread pairs beautifully with the spices.
- Top with a dollop of plain yogurt or a sprinkle of crumbled feta for creaminess and tang. Add lemon wedges on the side to brighten each serving.
Tips to make Chickpea Stew (Q&A style)
Q: How do I keep it from being watery?
A: Mash a portion of the chickpeas or reduce the liquid slightly; simmer uncovered for the last 20–30 minutes to concentrate the flavors.
Q: Can I make this on the stovetop instead of a crockpot?
A: Yes — combine ingredients in a large pot, bring to a simmer, then cook gently for 30–45 minutes until vegetables are tender and flavors meld.
Q: How can I boost the protein or make it heartier?
A: Add a can of drained white beans, diced potatoes, or a cup of barley early in the cook; all will bulk up the stew and add texture.
Variations
- Mediterranean twist (bullet): Omit turmeric and paprika; add a teaspoon of dried oregano, a pinch of red pepper flakes, a splash of red wine vinegar before serving, and finish with crumbled feta and chopped olives.
- Coconut curry variation (paragraph): For a creamier, spicier take, stir in a can of coconut milk and an extra teaspoon of turmeric, and add a thumb-sized piece of grated ginger with the garlic. Finish with fresh cilantro and serve over jasmine rice for a dinner that leans into warming curry notes.
Cooking tips and flavor-building strategies
- Layer your seasonings: Add half the spices early so they can bloom in the heat, and reserve a pinch to finish at the end for a fresher spice note.
- Texture matters: Dice vegetables uniformly so everything softens evenly; if carrots are too large they’ll remain firm compared to the celery and onion.
- Acid brightens: A little acid — lemon juice or a splash of vinegar — at the end of cooking lifts the dish and balances the earthy chickpeas and tomato base.
Frequently Asked Questions
Q: Can I use dried chickpeas?
A: Yes — if using dried chickpeas, soak them overnight and cook them until tender before adding to the crockpot, or add extra cooking time in the slow cooker. Keep in mind that dried chickpeas will need longer to become tender and may require additional liquid.
Q: What if I’m not a fan of cumin?
A: Substitute with coriander for a milder, citrusy note, or try smoked paprika alone for a different smoky depth. Adjust spices to taste; the stew is very forgiving.
Q: Is this stew vegan?
A: Absolutely — as written it’s fully plant-based. If you add yogurt or feta as a garnish, simply omit those to keep it vegan.
Q: Can I make this ahead for meal prep?
A: Yes — it stores beautifully and often tastes better the day after, once flavors have had time to meld. Portion into individual containers for quick grab-and-go lunches.
Q: How spicy is this?
A: Mild by default. If you prefer heat, add a pinch of cayenne, diced jalapeño with the onions, or a teaspoon of harissa paste when adding the tomatoes.
One-pan benefits and nutritional highlights
This stew shines for its simplicity: a single pot, mostly pantry staples, and minimal active time. Chickpeas bring plant-based protein and fiber, while the vegetables and spices contribute vitamins, antioxidants, and flavor. It’s a complete, balanced meal when paired with whole grains or a fresh salad.
Meal-planning and pairing ideas
- Make a double batch on the weekend and freeze half for an instant weeknight dinner.
- Use leftovers as a filling for pita pockets, a topping for baked sweet potatoes, or a warm lentil-and-chickpea bowl with crunchy pickled onions.
- Pair with a crisp, acidic salad to offset the stew’s comforting, savory profile — something similar to the chickpea salad linked earlier complements it well.
Final touches for presentation
Garnishes make a big difference: scatter chopped parsley, a few toasted pine nuts, or a drizzle of good olive oil over the bowls right before serving. A wedge of lemon on the side encourages diners to customize brightness to taste.
Conclusion
This chickpea stew is a go-to for busy cooks who want nourishing, flavorful food with minimal fuss; if you enjoy variations on chickpea mains, the New York Times has a beautifully spiced coconut-turmeric version that offers another delicious direction: Spiced Chickpea Stew With Coconut and Turmeric Recipe. For additional ideas and an alternative take on chickpea-based stews and soups, see this approachable collection: Chickpea Stew – The clever meal.
Print
Chickpea Stew
- Total Time: 255 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm and nourishing chickpea stew, perfect for busy weeknight dinners, that simmers to perfection in a crockpot with minimal fuss.
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric
- Salt and pepper to taste
- 2 cups spinach (optional)
- Fresh parsley for garnish
Instructions
- In a crockpot, combine the chopped onions, garlic, carrots, and celery.
- Add the drained chickpeas, diced tomatoes, vegetable broth, cumin, paprika, turmeric, salt, and pepper.
- Stir to combine all ingredients.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 15 minutes before serving, stir in the spinach until wilted.
- Serve hot, garnished with fresh parsley.
Notes
For a thicker stew, mash a portion of the chickpeas. Adjust salt towards the end of cooking for best flavor.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: chickpea stew, vegan, crockpot recipe, easy dinner, healthy stew
