Get ready for this delicious 15 Minute Chickpea Stew! Not only is it incredibly quick, it’s seriously tasty, family-friendly, a total one-pot wonder. Plus it can feed your whole family for under £5, what’s not to love?
Recipe Difficulty – Easy
Why this recipe works
Ready in 15 minutes, I can guarantee this Chickpea Stew is going to be an absolute game changer for you! Using store cupboard ingredients, you probably already have at home, this vegan and gluten free stew is super easy to make and I guarantee you are going to love it!
As the nights get colder and darker, I love a good stew. They are incredible comforting, wholesome and filling. My Hearty Potato Stew was so popular, as was my Sweet Potato & Black Bean Stew so I wanted to create another recipe, but for those who are short on time and what to rustle something up quickly!
If you’re looking for another healthy 15 minute dinner to try then check out my Broccoli Stir Fry.
Ingredients to make Chickpea stew
- Carrot – Frying carrot, onion and celery together creates a ‘soffitto’ which is essentially the base of the recipe. A soffritto sweetens and deepens the flavours of the dish.
- Celery – Part of the soffritto, adding flavour and depth to the Chickpea Stew.
- Garlic – It offers a gentle spice and adds flavour.
- Onion – I’ve used a red onion, but a white onion could be used instead.
- Chickpeas – A great source of plant-based protein and adds some texture.
- Tamari – This is a soy-sauce-like product that originated as a by-product of making miso. I use Tamari as it is also gluten free.
- Ground Coriander – This spice has a sweet, aromatic taste with a touch of citrus.
- Turmeric – This spice has an earthy flavour, so really adds to the body of the Chickpea Stew.
- Chilli Flakes – these add a gentle and subtle heat.
- Paprika – This adds more flavour and gives the 15 Minute Chickpea Stew a subtle smokey flavour.
- Tinned Tomatoes – These add the perfect amount of liquid and acidity.
- Veg Stock – adds saltiness and depth of flavour.
- Lime – this really takes the chickpea stew to the next level in terms of flavour!
See recipe card for full information on ingredients and quantities.
- Chickpeas – these could be substituted for another white bean such as cannelloni beans or butter beans.
- Tamari – this is essentially a gluten free version of soy sauce, so soy sauce would also work exactly the same.
- Tinned Tomatoes – if you don’t have a can of tinned tomatoes, you could use fresh plum tomatoes, but you would also need to up the amount of liquid added.
- Lime – If you don’t have lime, this could be submitted for lemon.
- Red Onion – I’ve used a red onion, however a white onion could also be used in this stew.
- Spices – the combination of the spices I have used in this 15 Minute Chickpea Stew work really well together! If you don’t have one of the spices, don’t worry too much, it should still taste delicious!
- Kid-friendly – I created this recipe for all the family to enjoy, but I understand sometimes children can be fussy with beans and pulses. I have a great Cod & Cauliflower Curry if that is the case. It is packed full of flavour and can be adapted really easily.
- Spice – I intended for this Chickpea Stew to be mild so everyone could enjoy it. If you wanted to up the heat, I would increase the quantity of chilli flakes or add some freshly chopped chillies on top to make it spicy. If spice is your vice, then you have to check out my Spicy Butterbeans on Toast. They are ready in just 10 minutes, using one-pot and just a handful of ingredients!
- Deluxe – This recipe is already at its ‘A Game’ and taste delicious, but if you have dinner guests and want to take this recipe to the next level then I would serve it with some brown rice or quinoa, some freshly chopped coriander along with fresh lime wedges!
How to make chickpea stew
Step 1: Firstly, heat a large pot with olive oil and lightly fry chopped onion, garlic, carrots and celery for a couple minutes.
Step 2: Finally, add your spices, chickpeas, tomatoes, vegebtable stock, tamari and lime juice and simmer until the stew thickens.
For leftovers, simply pop the pan in the fridge with the lid on, ready for the next evening. You’ll find the flavours can be even better the next day! This Chickpea Stew is also the perfect recipe for batch-cooking. Simply freeze in batches and take out on evenings you’re too busy to cook, having a freezer full of delicious homemade dinners really is a winner!
Yes, this recipe is really adaptable. You could substitute chickpeas for any other type of bean such as cannellini or butter beans for example.
Tamari is soy-sauce-like product that originated as a by-product of making miso. I use Tamari as it is also gluten free. Soy sauce would act as an almost identical substitute instead.
Absolutely, this Chickpea Stew is also the perfect recipe for batch-cooking. Simply freeze in batches and take out on evenings you’re too busy to cook, having a freezer full of delicious homemade dinners really is a winner!
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15 Minute Chickpea Stew
- Chopping Board
- large pot
- Wooden spoon
- 1 red onion diced
- 3 garlic cloves crushed
- 2 celery stalks sliced
- 2 carrots sliced
- 1 heaped teaspoon ground coriander
- 1 heaped teaspoon 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
- 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
- Now to the pot simply add 1 heaped teaspoon of ground coriander, paprika, turmeric, pinch of chilli flakes along with 2 cans drained chickpeas, tinned tomatoes, 300ml veg stock, 1 tablespoon 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
Please note that Nutrition information is a rough estimate