Save Pin The first time I made this stew, I was experimenting with warming spices on a rainy Tuesday evening. My tiny apartment filled with the aroma of toasted cumin and coriander, making it feel cozy despite the gray weather outside. I ended up eating it straight from the pot while standing at the stove, too impatient to even grab a bowl. That impulsive little moment convinced me this recipe needed to be in regular rotation.
Last winter, my friend who swears she hates vegetables came over unexpectedly. I served this stew with some crusty bread, mostly to use up whatever was in my fridge. She asked for seconds and then texted me the next morning asking for the recipe, which still feels like a personal victory.
Ingredients
- Olive oil: Use a good quality extra virgin olive oil here since it forms the flavor base of the entire stew
- Onion: Take your time dicing it evenly so everything cooks at the same rate
- Garlic: Freshly minced garlic makes a noticeable difference over pre-minced jar versions
- Carrots: They add natural sweetness that balances the spices perfectly
- Red bell pepper: Provides a subtle sweetness and vibrant color contrast
- Zucchini: Absorbs all the spiced broth while maintaining a pleasant texture
- Chickpeas: Rinse them thoroughly and pat them dry if you have time for better texture
- Ground cumin: Toast it briefly in the hot oil before adding other spices for maximum fragrance
- Ground coriander: Adds a citrusy, floral note that pairs beautifully with cumin
- Smoked paprika: This is the secret ingredient that gives the stew its rich, savory depth
- Ground turmeric: Adds earthiness and that gorgeous golden color to the broth
- Chili flakes: Start with half and adjust at the end, as heat levels vary by brand
- Diced tomatoes: The acidity helps balance the hearty chickpeas and vegetables
- Vegetable broth: Use a low sodium brand so you can control the salt level
- Spinach or kale: Stir it in at the very end so it stays vibrant and slightly tender
- Lemon juice: Fresh lemon juice right before serving brightens the entire dish
- Fresh herbs: Cilantro adds brightness while parsley brings a more subtle herbal finish
Instructions
- Build your flavor foundation:
- Heat the olive oil in your large pot over medium heat and add the diced onion. Let it cook for about four minutes until it turns translucent and fragrant, stirring occasionally to prevent any sticking.
- Add the vegetable base:
- Toss in the garlic, carrots, bell pepper, and zucchini. Cook for another five minutes, stirring occasionally, until the vegetables start to soften slightly and smell wonderful.
- Toast the aromatic spices:
- Stir in all the spices at once and cook for just one minute, constantly stirring. The kitchen should fill with an incredibly fragrant spice aroma as they bloom in the hot oil.
- Create the stew base:
- Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Bring everything to a boil, then lower the heat and let it simmer uncovered for about 25 minutes, stirring occasionally.
- Add the finishing greens:
- Stir in the spinach or kale and cook for a few minutes until just wilted. The greens should be tender but still vibrant in color.
- Brighten and serve:
- Squeeze in the fresh lemon juice and taste the stew. Adjust salt or pepper if needed, then serve hot with your chosen garnish scattered on top.
Save Pin This recipe became my go-to for bringing to friends who need a comforting meal but cannot eat heavy food. Something about the combination of warming spices and nourishing chickpeas just feels like a hug in a bowl.
Make It Your Own
I have discovered that adding diced sweet potato along with the carrots makes the stew even more hearty and satisfying. The natural sweetness plays perfectly against the smoked paprika and spices.
Perfect Pairings
A slice of crusty sourdough bread for dipping is absolutely essential in my opinion. The bread soaks up that spiced broth and transforms each bite into something truly special.
Storage And Meal Prep
This stew keeps beautifully in the refrigerator for up to five days and actually tastes better after the flavors have had time to meld together. The spices develop and mellow into something wonderfully complex.
- Freeze individual portions in airtight containers for up to three months
- Reheat gently on the stovetop with a splash of water to loosen the consistency
- The chickpeas will absorb more liquid overnight, so you may need to add extra broth when reheating
Save Pin There is something deeply satisfying about a recipe that is both nourishing and incredibly comforting. This stew has become one of those meals I make when I need to feel grounded and cared for.
Cooking Questions & Answers
- → Can I make this stew ahead of time?
Absolutely. This stew actually improves after resting in the refrigerator for 1-2 days as the spices meld and deepen. Store in an airtight container for up to 5 days.
- → What can I serve with spicy chickpea stew?
Brown rice, quinoa, or crusty bread make excellent accompaniments. The stew also pairs well with roasted sweet potatoes or a simple green salad with lemon dressing.
- → How can I adjust the spice level?
Reduce the chili flakes to 1/4 teaspoon for mild heat, or increase to 1 teaspoon for extra kick. You can also add a pinch of cayenne pepper if you prefer more intensity.
- → Can I use dried chickpeas instead of canned?
Yes. Soak 1 cup dried chickpeas overnight, then cook until tender before adding to the stew. This takes longer but yields a creamier texture and deeper flavor.
- → Is this stew freezer-friendly?
Perfect for freezing. Cool completely, then transfer to freezer-safe containers. It keeps well for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What vegetables work best in this stew?
The classic combination includes carrots, bell pepper, and zucchini, but you can also add sweet potato, eggplant, butternut squash, or diced sweet potatoes for extra variety and nutrients.