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Easy vegan chickpea and potato stew served in a rustic bowl with parsley and lemon wedges.

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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