If you’re looking for a warm, comforting, stick-to-your-ribs kinda stew, look no further than this Spicy Potato Chickpea Stew! It’ll have them going back for seconds!
Simple ingredients that anyone can find, and 1 single pot to cook them in – what could be simpler? The spice level can easily be adjusted to super mild, so no worries all you spicy food haters. And the flavor – wow! To all those people who say our food is bland & boring, I dare them to try this! Maybe with a hunk of my Rustic No-Knead Bread to sop up all that scrumptious broth!
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🥰Why You’re Going to ❤️ LOVE ❤️ This Recipe
▶︎ 100% Vegan, Oil-Free, AND Gluten-Free
No animal products, no processed oil (why is that stuff in almost everything?), and no gluten whatsoever.
▶︎ Simple Ingredients
No Amazon links for this recipe – it uses common everyday stuff you probably already have in your pantry.
▶︎ It Has PROTEIN (if your friends ask)
And they DO always ask, don’t they? – “Where do you get your protein?”.
So tell them chickpeas are a GREAT source of plant-based protein, not to mention all the fiber you’ll be getting too.
▶︎ Easily Adaptable 🌶️
I made mine somewhat spicy, but you can easily adjust the amount of heat to your liking without giving up any flavor.
▶︎ One Pot Recipe!
No fuss, no muss. Easy cleanup.
Ingredients & Substitutions
Veggies
You’ll need an onion, garlic, red bell pepper, jalapenos, gold potatoes, a handful of spinach (or your favorite greens), and maybe a lime for a little kick at the end.
Not a fan of jalapenos? Removing the seeds, membrane, and ribs of any pepper removes MOST of the heat (or you could just use a green bell pepper instead).
Canned Goods
I used a 15 oz can of chickpeas and a 15 oz can of fire-roasted tomatoes with green chiles (for a little extra kick). Naturally, any diced tomato will work.
Liquids
You’ll also need a 1 qt box of vegetable broth. That’s about 4 cups. I buy the low-sodium variety but if you make your own – all the better!
Spices
To spice it up you’ll need both Sweet Paprika AND Smoked Paprika as well as a little Cumin and Turmeric. Salt and pepper will be handy too.
*See the recipe card at the bottom of the page for exact quantities and detailed cooking directions.
How To Make This Spicy Potato Chickpea Stew
Step 5
After 20 minutes, remove the lid, and using an immersion blender, puree a little of the stew.
Alternatively, you can carefully add a few ladles of the stew to a stand blender and puree until smooth, then stir it back into the pot.
Add a handful of your favorite greens and you’re ready to serve. A squeeze of fresh lime is good as well as some chopped scallions or cilantro as a garnish.
Serving Ideas
Serve with a squeeze of lime and some chopped cilantro or scallion tops as a garnish. Providing you’re not gluten-free, a slice of this Rustic No-Knead Bread would be good for sopping up any leftovers.
Now that I think about it – these Fluffy Buttermilk Vegan Biscuits would be awesome too…. or my vegan cornbread!
RECIPE FAQs
This will make 4 generous portions or 6 smaller servings. It should keep well in the fridge for up to 5 days.
Yep, freezes beautifully. I would divide it up into servings after cooking, place them in the fridge to cool, then transfer to your freezer for up to three months.
1. DO remove all the seeds, membranes, and ribs of the jalapenos. This is where the heat is stored. Wash your hands after handling.
2. You can also just use a single jalapeno instead of two.
3. Or you can replace the jalapeno altogether with a green bell pepper.
4. Use regular diced tomatoes instead of the ones with green chile.
Looking for other soup or stew recipes like this? Try these:
Spicy Potato Chickpea Stew Recipe
Prep Time: 20 min
Cook Time: 20 min
Total Time: 40 minutes
Yield: 4–6 servings 1x
Category: Stew
Method: Stovetop
Cuisine: American
Diet: Vegan
Description
If you’re looking for a warm, comforting, stick-to-your-ribs kinda stew, look no further than this Spicy Potato Chickpea Stew! It’ll have them going back for seconds!
Ingredients
Units
Scale
Instructions
- Prep all your veggies by dicing the onion & peppers, mincing the garlic, and cubing the potatoes.
- In a large soup pot, saute the onions and garlic for 2-3 minutes or until softened. Use a splash of water or veg broth to keep them from sticking.
- Add the peppers and mix well. Simmer until they too are softened.
- Add the turmeric, cumin, sweet paprika, and smoked paprika and mix well
- After 1 minute, add the tomatoes, potatoes, drained chickpeas, and broth
- Mix well, bring to a boil, then cover and reduce the heat
- Simmer for 20 minutes or until the potatoes are tender
- Blend some of the stew to thicken, either by using an immersion blender for a few seconds, or carefully blending 3-4 ladles of stew in your blender and returning to the pot
- Add a handful of greens and stir them into the stew to wilt
- Garnish with fresh lime juice, scallion tops, or cilantro
Pairing
These are some of my bread recipes that might go well with this spicy potato chickpea stew: