Spicy Chickpea Stew (Printable)

Hearty chickpeas simmered with aromatic spices, vegetables, and tomatoes for warming comfort.

# What You'll Need:

→ Legumes

01 - 2 cans (15 oz each) chickpeas, drained and rinsed

→ Vegetables

02 - 1 large onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 carrots, diced
05 - 1 red bell pepper, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 2 tablespoons tomato paste

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon ground cumin
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon ground coriander
13 - 1/2 teaspoon ground turmeric
14 - 1/2 teaspoon chili flakes
15 - 1/2 teaspoon ground cinnamon
16 - 1 bay leaf
17 - Salt and freshly ground black pepper to taste

→ Finishing Touches

18 - Juice of 1/2 lemon
19 - 2 tablespoons chopped fresh cilantro or parsley

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion and cook for 4–5 minutes until softened.
02 - Stir in garlic, carrots, and bell pepper. Sauté for another 3–4 minutes.
03 - Add cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon. Cook, stirring, for 1 minute until fragrant.
04 - Stir in tomato paste, then add diced tomatoes, chickpeas, vegetable broth, and bay leaf. Bring to a boil.
05 - Reduce heat, cover, and simmer for 25 minutes, stirring occasionally.
06 - Remove lid, season with salt and pepper, and simmer uncovered for an additional 5 minutes to thicken.
07 - Discard the bay leaf. Stir in lemon juice and fresh herbs. Taste and adjust seasoning as needed.
08 - Serve hot with crusty bread or over rice if desired.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all day.
  • The spices warm you from the inside out without being aggressively hot, perfect for building heat gradually as you eat.
  • You probably have most of these ingredients hiding in your pantry already, waiting for a moment like this.
02 -
  • Don't skip blooming the spices in oil—that minute of cooking transforms them from powder into flavor, and it's the difference between a good stew and an unforgettable one.
  • The lemon juice at the end isn't optional; it's what makes all the other flavors suddenly come into focus, like adjusting the lens on a camera.
03 -
  • Toast your spices in a dry pan for a minute before adding them to the oil—it deepens their flavor and makes the whole stew taste more intentional.
  • If the stew ever tastes too sharp or acidic, a pinch of sugar helps balance it; if it tastes flat, add more salt gradually and taste between additions.
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