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Chickpea stew in a large pot displayed on white bakcground
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4.45 from 25 votes

15 Minute Chickpea Stew

Not only is this 15 Minute Chickpea Stew incredibly quick, it is seriously tasty, family friendly and a total one pot wonder. Made with store cupboard ingredients, it feeds the whole family.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 people
Author: James Wythe

Equipment

Ingredients

  • 1 tbsp olive oil
  • 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
Metric - US Customary

Instructions

  • Firstly roughly dice your red onion, crushed garlic, 2 carrots and 2 celery stalks
  • Heat 1 tbsp olive oil in a large pot, add the ingredients you just prepared and cook for 3 minutes, until softened.
  • 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 to high heat until it thickens (roughly 7 minutes).
  • Serve with rice or quinoa.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
Substitutions & Variations: I have included a list of these in the post above.
To Store: Cool quickly, then store in an airtight container in the fridge for up to 2 days. It is just as delicious the next day! Reheat once, in a pot with the lid on until piping hot, or in the microwave.
To Freeze:Allow to cool, store in an airtight container in the freezer for up to 2 months. To cook again, allow to defrost, and re-heat over a low heat until piping hot.
Tip 1: The better quality chickpeas make a difference here, so buy the best you can. 
Tip 2: Chop all the veg to a similar size.
Tip 3: Use what veg you have lying around in the fridge!

Nutrition

Calories: 259kcal | Carbohydrates: 41g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Fiber: 12g | Sugar: 11g