15 Minute Chickpea Stew

15 Minute Chickpea Stew

Share it with your friends!

Get ready for this delicious 15 Minute Chickpea Stew!

But not only is it incredibly quick, it’s seriously tasty, family-friendly, a total one-pot wonder.

This is the first recipe in a new series I am putting together called #whatsinyourcupboard which will be recipes created out of what you have in your cupboards.

I will share new recipes either on my blog or on social media so make sure to follow me. 

Some of the key ingredients you guys had lying around were: chickpeas, tinned tomatoes, spices.

So I have used all of those in this first recipe to give you some inspiration.

HERE’S WHAT YOU’RE GOING TO LOVE ABOUT THIS 15 MINUTE CHICKPEA STEW:

  • 15 minutes
  • One-pot
  • Super easy
  • Feeds 4 for £5
  • Gluten free & Vegan
  • Using store cupboard ingredients

So, all you need are these simple ingredients you will either have already or can buy from most supermarkets:

Ingredients

What I love about this plant-based Chickpea Stew is how fast it is to make.

From start to finish in 15 minutes, this is the perfect healthy dinner for those busy evenings. 

So this stew only has 2 key stages to recreate it.

Firstly, cook down your onion, garlic, carrots and celery for a couple minutes.

15 Minute Chickpea Stew

Finally, add your spices, chickpeas, tomatoes, veg stock, tamari and lime juice.

Cooking down until it thickens.

That’s it… couldn’t be simpler right.

And the flavour it packs will totally surprise you!

Mix

And it’s the perfect batch-cooking recipe.

Simply freeze in batches and take out on evenings you’re too busy to cook. 

Because with our super busy lives and long days, having a freezer full of delicious homemade dinners really is a winner. 

15 Minute Chickpea Stew

Because it’s so hearty, filling and cheap to make (roughly £5) it will definitely become a weekly recipe you create for the family.

Have lot’s of chickpeas in the cupboard?

5 other tasty dinner recipes using chickpeas:

10 Minute Chickpea & Spinach Curry

Apricot & Chickpea Tagine

10 Minute Peanut Butter Curry

Chickpea “Tuna” Mayo Salad

Zero Waste Veggie Pie

15 Minute Chickpea Stew

Because this gluten-free and vegan Chickpea Stew is made in one pot, you can forget about mounds of washing up. 

And if you don’t eat the lot, you can simply pop the pan in the fridge with the lid on, ready for the next evening.

15 Minute Chickpea Stew

SO IF YOU TRY THIS 15 MINUTE CHICKPEA STEW LET ME KNOW!

Leave a comment, rate it and don’t forget to tag me on Instagram @healthylivingjames using #healthylivingjames . I absolutely love seeing and sharing your recreations!

15 Minute Chickpea Stew

Finally, are you on Pinterest? Why not save this photo below to your boards so you can come back and try it another time!

15 Minute Chickpea Stew Pin

 

NEVER MISS A NEW RECIPE! GET MORE HEALTHY RECIPES SENT STRAIGHT TO YOUR INBOX WEEKLY– SUBSCRIBE HERE + RECEIVE A FREE 15 RECIPE EBOOK! 
 
And DON’T forget to follow me on socials for daily recipe inspiration!

15 Minute Chickpea Stew

Delicious 15 Minute Chickpea Stew using store cupboard ingredients (gluten-free & vegan)
3.9 from 10 votes
Print Pin Rate
Course: Dinner
Cuisine: British
Keyword: 15 minute recipes, chickpeas, Dinner, gluten free, Plant-based, stew, store cupboard, vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 people
Author: James
Cost: £5

Ingredients

  • 1 red onion diced
  • 3 garlic cloves crushed
  • 2 celery stalks sliced
  • 2 carrots sliced
  • 1 heaped tsp ground coriander
  • 1 heaped tsp paprika
  • 1 heaped tsp turmeric
  • pinch chilli flakes
  • 2 400g tinned chickpeas drained
  • 1 400g tinned tomatoes
  • 300 ml veg stock
  • 1 tbsp tamari (optional)
  • ½ juice lime

Instructions

  • Firstly roughly dice your red onion, crushed garlic, 2 carrots and 2 celery stalks
  • To a large pot add oil and the ingredients you just prepared to cook down for 3 minutes until softened
  • Meanwhile prepare your other ingredients
  • Now to the pot simply add 1 heaped tsp of ground coriander, paprika, turmeric, pinch of chilli flakes along with 2 cans drained chickpeas, tinned tomatoes, 300ml veg stock, 1 tbsp tamari and juice of half a lime and stir
  • Boil on a medium/high heat until it thickens (roughly 7 minutes)
  • Serve with rice or quinoa

Notes

Leftovers: allow to cool then store in a sealed container in the fridge for a few days or freeze down for another day.

 

Make sure to follow me on Instagram @healthylivingjames Facebook @healthylivingjames Twitter @healthylivingJW or Pinterest @healthylivingjw for daily allergy-free food inspiration. 

 

Share it with your friends!

You may also like