Spicy Vegan Chickpea Stew

One thing I always come back to when I don’t know what to cook, is chickpea stews.

It feels like I have posted a lot of stews lately. Maybe it’s the cold weather and autumn that makes me feel this way, but stews are on my mind! Chickpea stews have endless of variation possibilities, and today I want to show a simple one I often make. It’s one where most of the ingredients (or all) are rather common to have in your kitchen. It’s based on tomatoes, and then you add chickpeas, vegetables and colorful spices to get all the wonderful flavors. This is a winning concept and I truly recommend you to try this out.

You need these ingredients to make this vegan chickpea stew:

• Onion

• Garlic

• Olive oil or other cooking oil

• Green Pepper (like a bell pepper)

• Ripe Tomatoes

• Crushed Tomatoes on Can

• Cooked chickpeas

• Water

• Cumin

• Turmeric

• Curry Powder

• Chili Flakes

• Paprika Powder

• Salt and Black Pepper

• Fresh Parsley

• and possibly Lime

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THIS RECIPE IS:

• Vegan

• Gluten Free

• Full of flavor and spices

• Colorful and warm food

• Simple to make

• Warm winter food

• Great meal prep food

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Spicy Vegan Chickpea Stew

INGREDIENTS:

1 yellow onion

2 cloves of garlic

1 green pepper

1-2 big ripe tomatoes

1 package (á 249 g) cooked chickpeas

1,5 packages of crushed tomatoes (in total approx 600 g)

2,5 dl (1 glass) of water

1,5 tsp cumin

1 tsp turmeric 

1 tsp curry powder

a pinch of chili flakes or 1/2 tsp cayenne pepper

1 tsp paprika powder

Salt and black pepper

Fresh parsley

Lime for serving

HOW TO MAKE:

• Cut your onion into small bites. Heat up a frying pan or a thick sauté pan with 2 tbsp of olive oil. Add the onion and pressed garlic and fry until soft.

• Cut your pepper into thin slices and the tomatoes into bites. Add these to the pan and stir all together.

• Rinse off your chickpeas in cold water and add these to the pan together with the crushed tomato, spices (except for fresh herbs) and finish with the water. Combine all together and then let it simmer for approx 10' on low heat. 

• In the end, add chopped fresh parsley, stir, taste off and see if you need to add, for instance, salt, pepper or other seasoning.

• Serve with bulgur, quinoa, rice or tother grain. Garnish with more fresh parsley if you want and a little bit if of lime juice if you'd like.

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