Spicy Chickpea Stew

The first time I made this spicy chickpea stew, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. I had just discovered the magic of smoked paprika and cumin together, and honestly, I could not stop sneaking spoonfuls straight from the pot. This stew has become my go-to comfort food on busy weeknights when I want something nourishing but do not have hours to spend in the kitchen.

Last winter my sister came over feeling completely drained and I made a double batch of this stew. She took one bite and literally said she could feel her body thanking her. We sat at the kitchen table for hours talking and eating, and I realized that food this nourishing does more than feed you—it actually helps you reset.

Ingredients

• 2 tablespoons olive oil: This creates the foundation for cooking down all those vegetables into something sweet and tender
• 1 large onion, diced: I have learned that taking the time to dice everything evenly makes the stew feel more elegant
• 2 garlic cloves, minced: Fresh garlic makes such a difference here so please do not use the jarred stuff
• 2 medium carrots, diced: These add natural sweetness that balances all the warming spices beautifully
• 1 red bell pepper, diced: The red pepper brings this subtle brightness that keeps the stew from feeling too heavy
• 1 zucchini, diced: I leave the skin on for texture and it holds up perfectly during simmering
• 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed: Rinse them really well to remove the starchy liquid so your stew stays clean tasting
• 1 teaspoon ground cumin: This is the backbone of the flavor profile so do not be shy with it
• 1 teaspoon ground coriander: Adds this gorgeous citrusy floral note that you cannot quite put your finger on
• 1 teaspoon smoked paprika: The secret ingredient that makes people ask what you put in this
• 1/2 teaspoon ground turmeric: Mostly for that gorgeous golden color but adds subtle earthiness too
• 1/2 teaspoon chili flakes: Start here and add more if you like things really spicy
• 1/2 teaspoon ground black pepper: Freshly cracked makes a noticeable difference here
• 1 teaspoon sea salt: You will likely need to adjust this at the end so start conservative
• 1 can (14 oz / 400 g) diced tomatoes: The liquid from the can becomes part of the broth so do not drain
• 3 cups (720 ml) vegetable broth: Use a good quality one because it makes up half the flavor profile
• 2 cups (60 g) fresh spinach or kale, chopped: Add these at the very end so they stay vibrant and fresh
• Juice of 1 lemon: This brightens everything and makes all the spices pop
• Fresh cilantro or parsley, chopped: The finishing touch that makes it look like you put in way more effort than you did

Instructions

Get your vegetables started:

Heat olive oil in a large pot over medium heat and add your onion, letting it cook for 3 to 4 minutes until it turns translucent and smells amazing.

Add the rest of your vegetables:

Throw in the garlic, carrots, bell pepper, and zucchini, then cook for another 5 minutes, stirring occasionally until everything starts to soften.

Wake up your spices:

Stir in all your spices—cumin, coriander, smoked paprika, turmeric, chili flakes, black pepper, and salt—and let them cook for just 1 minute until your kitchen smells incredible.

Build your stew base:

Add the chickpeas, diced tomatoes with their juice, and vegetable broth, then bring everything to a boil before reducing heat to simmer uncovered for 20 to 25 minutes.

Add the greens:

Stir in your spinach or kale and cook for 2 to 3 minutes until they just wilt—you want them to stay bright and fresh.

Finish with brightness:

Squeeze in the lemon juice, taste everything, and adjust your seasoning if it needs anything before serving hot with fresh herbs scattered on top.

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This stew became my ritual during a particularly stressful month at work—coming home and chopping vegetables while the oil heated up became this meditative process that grounded me. Now whenever I make it, I remember how something so simple can be so healing.

Making It Your Own

I have found that adding a diced sweet potato along with the other vegetables makes this even more substantial and adds this lovely sweetness that plays beautifully with the spices. Sometimes I will throw in a handful of green beans or frozen peas during the last few minutes just to add more color and texture.

Serving Ideas

A scoop of fluffy brown rice or quinoa turns this into a complete meal that keeps you satisfied for hours. But honestly, sometimes I just eat it straight from a bowl with a hunk of crusty bread for dipping into all those spiced juices.

Storage & Meal Prep

This stew keeps beautifully in the refrigerator for up to five days and actually develops more flavor as it sits. I often make a double batch on Sunday and portion it out for lunches throughout the week.

• Freeze individual portions for up to three months if you want to stock your freezer
• The texture stays surprisingly good after freezing and reheating
• Thaw overnight in the refrigerator and reheat gently on the stovetop

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There is something so satisfying about a recipe that comes together easily but tastes like it simmered all day. I hope this becomes one of those recipes you turn to again and again.

Recipe FAQs

→ Can I make this stew ahead of time?

Absolutely. This stew actually tastes better the next day as flavors have time to meld together. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ What can I serve with this chickpea stew?

This pairs wonderfully with crusty bread for soaking up the flavorful broth, brown rice or quinoa for added substance, or even over creamy mashed potatoes for a comfort food twist.

→ How can I make this stew creamier?

For a creamier texture without dairy, simply blend about one cup of the finished stew and stir it back into the pot. You can also add a splash of coconut milk during the last few minutes of cooking.

→ Can I use dried chickpeas instead of canned?

Yes, soak dried chickpeas overnight and cook them until tender before adding to the stew. You'll need approximately 1.5 cups of dried chickpeas to equal the two cans called for in this preparation.

→ Is this stew spicy?

The heat level is mild to medium, easily adjusted by varying the chili flakes. Start with half the amount suggested if you're sensitive to spice, or increase if you prefer more warmth in your bowl.