Easy Chickpea Stew – A Vegan Winter Warmer

I have recently become a chickpea convert and devised this quick stew using ingredients we usually have. Chickpeas are full of fibre, low-fat and, for a vegetarian or a vegan, should be a store cupboard essential.image

Easy Chickpea Stew

  • 1 tin of chickpeasdrained
  • 1 tbsp olive oil
  • 1 medium onionfinely chopped
  • 2 sticks of celery, chopped (optional)
  • A handful of spinach (optional)
  • A handful of raisins (optional)
  • 2 cloves garliccrushed
  • red pepper, chopped
  • 1 tin of chopped tomatoes and juice
  • 1 carrot, diced
  • 1 tsp dried parsley
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tbsp tomato paste
  • 2 cups of water
  • 1/2 tsp sea salt
  • 1/4 tsp cayenne pepperimage
  1. Drain the chickpeas and rinse. You can set aside the aquafaba and use in my Vegan Yorkshire Pudding recipe (found here).
  2. Heat the oil in a large saucepan on medium-high heat. Add onions and cook until soft. 
  3. Add the crushed garlic and cook for around a minute, being careful not to burn. Add the bell pepper, tinned tomatoes, carrots, chickpeas, parsley, cayenne, basil, celery (if using) and oregano.
  4. Add tomato paste, raisins (if using) and water, cover and bring to boil. Reduce to a simmer for around 20-30 minutes or until thickened. Add the spinach, if using, at the last minute to ensure it doesn’t wilt too much.
  5. Check seasoning. Add salt and pepper to taste.
  6. Serve with brown rice and salad.

Thanks for reading,

Pip x

Like our recipes? Follow us on Instagram for a sneaky peek at what we eat at home.

Leave a Comment

Your email address will not be published. Required fields are marked *