Spicy Chickpea Stew (Printable)

Hearty Mediterranean-style stew with chickpeas, vegetables, and warming spices ready in under an hour.

# What You’ll Need:

→ Vegetables

01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 garlic cloves, minced
04 - 2 medium carrots, diced
05 - 1 red bell pepper, diced
06 - 1 zucchini, diced

→ Legumes

07 - 2 cans (15 ounces each) chickpeas, drained and rinsed

→ Spices & Seasonings

08 - 1 teaspoon ground cumin
09 - 1 teaspoon ground coriander
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground turmeric
12 - 1/2 teaspoon chili flakes
13 - 1/2 teaspoon ground black pepper
14 - 1 teaspoon sea salt

→ Liquids

15 - 1 can (14 ounces) diced tomatoes
16 - 3 cups vegetable broth

→ Finishing Touches

17 - 2 cups fresh spinach or kale, chopped
18 - Juice of 1 lemon
19 - Fresh cilantro or parsley, chopped for garnish

# How-To:

01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic, diced carrots, bell pepper, and zucchini. Cook, stirring occasionally, for 5 minutes.
03 - Stir in ground cumin, coriander, smoked paprika, turmeric, chili flakes, black pepper, and sea salt. Cook for 1 minute until fragrant.
04 - Add drained chickpeas, canned diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally.
05 - Add chopped spinach or kale and cook for 2 to 3 minutes until wilted.
06 - Stir in lemon juice. Taste and adjust seasonings as needed.
07 - Ladle into bowls and serve hot, garnished with fresh cilantro or parsley.

# Expert Advice:

01 -
  • It's ready in under an hour, which means weeknight dinners don't have to feel rushed or complicated.
  • One pot means fewer dishes, and honestly, that alone makes it a winner in my kitchen.
  • The spices layer beautifully—warming without being aggressive, bold without overwhelming.
  • It actually tastes better the next day, so leftovers become tomorrow's lunch without any complaints.
02 -
  • Don't skip rinsing your canned chickpeas—the liquid they sit in is starchy and can make the stew feel gluey instead of clean and brothy.
  • Add the lemon juice at the very end, not during cooking; it stays bright and doesn't lose its punch to the heat.
  • If your stew feels too thick, add a splash of broth or water rather than letting it reduce down further—you can always thicken it, but you can't undo oversimplification.
03 -
  • If you want a creamier texture without dairy, blend a cup of finished stew until smooth and stir it back in—it creates body without changing the flavor.
  • Keep your spice cabinet organized and within reach; having your spices visible makes you more likely to use them boldly and with confidence.
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