• Prep Time: 10 mins
  • Cooking Time: 20 mins
  • Serves: 4

Easy Chickpea Stew Recipe

  • Recipe Submitted by on

 Ingredients List

  • 3 tablespoons extra-virgin olive oil
  • 1 cup onions, chopped
  • 1 cup red pepper, chopped
  • 1 cup carrots, chopped
  • 1 cup red potatoes, cut into quarters
  • 2 cups cauliflower, cut into florets
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, peeled and minced
  • 1/2 teaspoon jalapeno, minced
  • 1-1/2 teaspoons cumin
  • 1 teaspoon smokey paprika
  • 1/2 teaspoon turmeric
  • 2-3 tablespoons tomato paste
  • 3 cups vegetable broth
  • 1 15-ounce can chickpeas, drained and rinsed
  • 3/4 cup unsweetened coconut milk


In a medium size Dutch oven (or other pot), heat the olive oil.
Add the onions and red pepper and cook over medium high heat, stirring for about 5 minutes or until golden brown.
Add the carrots and red potato and cook for another 3-4 minutes. Add the cauliflower, garlic, ginger and jalapeno, and cook another 2-3 minutes.
Add the cumin, paprika, turmeric and tomato paste and stir to blend into the vegetables.
Add the vegetable broth and chickpeas and bring to a simmer.
Cove pot and simmer over low heat for about 12 - 15 minutes or until the vegetables are tender.
Add the coconut milk and bring back to a simmer.
Serve with chopped cilantro.

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