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I’m getting so excited that summer is coming to an end! No, really, I am!  Not only for the reason that I don’t like the heat, but because I can start making soups and stews again.  Check out this Vegan Chickpea Stew, for example!  Come on; who wouldn’t forego summer for something this delicious?  #signmeup

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When it comes to cooking and comfort food, I think soups and stews are where it’s at – all of that simmering action – the blending of fresh ingredients and pantry items – makes mealtimes all that more enjoyable.

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I think I’m looking forward to the fall season more than previous years. Since McKenna has moved in with us, and has chosen to begin a vegetarian lifestyle, I’m looking forward to fall even more!  I love the idea of simmering root vegetables and seasonings in a big pot for a while to let the flavours meld together and form a hot, delicious, hearty meal.

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This Vegan Chickpea Stew is the perfect stew. It combines chickpeas, tomatoes, onions, garlic, peppers, carrots, and a blend of dried herbs.  Really, even the toughest vegetarian critic will like this stew, especially if you serve it with a big piece of bread to soak up the sauce with.  Yum!

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Now, you could also serve this up with some steamed rice; that would work very well if you preferred not to have bread. I’m thinking steamed brown rice would work very well with this.  Either way, you’re in for a treat!

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Vegan Chickpea Stew
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • 2 cans chickpeas (do not drain!)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic , grated
  • 1 medium red bell pepper, diced
  • 2 medium roma tomatoes , diced
  • 2 medium carrots, peeled, diced
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1 can tomato paste (6 ounces)
  • 2 cups water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
Instructions
  1. In a large soup pot or dutch oven, saute the onions in the olive oil over medium heat. Cook for 4-5 minutes.
  2. Add the garlic and continue to cook for 1-2 minutes
  3. Add in the chickpeas (along with the liquid), bell pepper, tomatoes, and carrots. Stir well and cook for 2-3 minutes.
  4. Add in the parsley, basil, oregano, bay leaves, black pepper, and tomato paste. Stir to combine.
  5. Add the water and stir. Cover and reduce heat to a simmer. Simmer for 30 minutes.
  6. Check the seasoning and add the salt if needed. (Sometimes, the canned chickpeas will provide enough salt, but add more if you wish.)
  7. With the lid off, allow to simmer for 5 minutes or so, or until desired consistency/thickness is achieved.
 

Vegan Chickpea Stew

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This Post Has 5 Comments

  1. Hello.
    I would like to make this recipe but I have a couple of questions before I start.
    Firstly, how much tomato paste is in a can? And secondly, do you add the liquid from the canned chickpeas at the same time as the chickpeas?
    Thanks, Em.

    1. Hi Em! Whenever I use a whole can of tomato paste in any of my recipes, it’s always a 6 ounce can. And yes, add the entire contents of the canned chickpeas – liquid too when adding the chickpeas to the pan as per the recipe. Thanks for bringing these things to my attention. I’ll update the recipe accordingly so that the ingredient list and instructions are clearer. Thank you. 🙂

    1. Hi Ciara – to be completely honest, we are big soup/stew lovers, so this dish makes about 4 large servings in our home. 🙂 It’s possible to get 6-8 servings out of it though if you serve it with a side.

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