Hearty Chickpea and Potato Stew – Easy, Quick, and Comforting

Looking for a soul-warming, healthy, and budget-friendly meal? This hearty chickpea and potato stew is the ultimate comfort food! Packed with protein-rich chickpeas, creamy yellow potatoes, and bold spices, this one-pot wonder is vegan, gluten-free, and irresistibly delicious.

Craving comfort food? This chickpea and potato stew is a delicious, plant-based meal that’s protein-rich, naturally gluten-free, and ready in under an hour.

Chickpea and Potato Stew

Whether you’re cooking for a busy weeknight or meal prepping for the week ahead, this stew delivers flavor and nutrition with minimal effort. Let’s dive into this easy recipe!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 3

Course: Main Course, Side Dish, Soup

Cuisine: American, Asian, Indian, Italian, Mediterranean, Mexican, South Amreican

Ingredients Method Notes

Ingredients

  

• 1 cup (200g) Chickpeas – soaked for 8 hours or overnight canned chickpeas would work too
• 600g Potatoes peeled and diced into 1-inch cubes
• 2-3 tbsp Olive Oil
• 100g Onion finely chopped
• 2 cloves Garlic minced
• 1 tbsp Ginger grated
• 170g Red Bell Pepper chopped
• 170g Green Bell Pepper chopped
• 1 tbsp Smoked Paprika
• ½ tsp Turmeric
• 2 tsp Salt plus more to taste
• ¼ tsp Cayenne Pepper optional, for heat
• 1 tbsp Tomato Paste
• 200g Cherry Tomatoes halved
• 900ml Unsalted Vegetable Stock
• Black Pepper to taste
• Parsley for garnish
• Lemon for serving

Method

 

Prepare the Chickpeas

1. Soak 1 cup of chickpeas in water overnight or for at least 8 hours.
2. Drain, rinse, and cook them on medium-high heat for 20 minutes, until tender but not mushy. Set aside.

Prep the Potatoes

1. Peel and dice the yellow potatoes into 1-inch cubes.
2. Keep them in cold water to prevent browning while you prep the rest.

Sauté the Aromatics

1. Heat 2-3 tbsp of olive oil in a large pot over medium-high heat.
2. Add chopped onion (100g), minced garlic, and ginger.
3. Sauté for 3–4 minutes until fragrant.

Add the Vegetables and Spices

1. Stir in red and green bell peppers (170g each).
2. Season with:
3. 1 tbsp smoked paprika
4. ½ tsp turmeric
5. 2 tsp salt
6. ¼ tsp cayenne pepper (optional)

Add Tomatoes and Chickpeas

1. Mix in 1 tbsp tomato paste and 200g cherry tomatoes.
2. Cook for 1–2 minutes.
3. Add the cooked chickpeas and diced potatoes.

Simmer the Stew

1. Pour in 900ml unsalted veggie stock.
2. Bring the stew to a boil, then reduce heat to medium-low.
3. Simmer for 20–25 minutes or until the potatoes are tender.

Thicken the Stew (Optional)

1. For a creamy texture, blend 300–400ml (3–4 dl) of the stew until smooth.
2. Pour it back into the pot and mix well.

Season and Finish

1. Adjust salt and pepper to taste.
2. Turn off the heat.
3. Garnish with fresh parsley and a squeeze of lemon before serving.

Notes

🥣 Serving Suggestions

This stew pairs beautifully with:

• Crusty bread or garlic toast
• Steamed rice or couscous
• A dollop of plant-based yogurt for creaminess

🌱 Why You’ll Love This chickpea and Potato Stew

• ✅ Vegan & Gluten-Free
• ✅ Protein-Rich thanks to chickpeas
• ✅ Great for Meal Prep
• ✅ Comfort Food Approved!

📌 Tips & Variations

• Add greens like spinach or kale in the last 5 minutes of cooking for extra nutrients.
• Swap chickpeas for lentils or white beans if preferred.
• Use canned chickpeas if you’re short on time—just rinse and add directly.

📽️ Watch the Full Recipe Video

Easy, wholesome, and full of flavor – this chickpea and potato stew is your new go-to vegan dinner recipe. Perfect for meal prep or cozy nights in.

Catch the full step-by-step video on my YouTube channel: Easy-Peasy Foodie Channel

💬 Have You Tried This Recipe?

This easy vegan chickpea and potato stew is rich, filling, and perfect for weeknight dinners. A healthy one-pot recipe made with bold spices and simple ingredients.

If you enjoyed this, you’ll love my Hearty Lentil Mushroom Pappardelle recipe!