Chickpea Stew Recipe

Ingredients

• 2 tbspolive oil
• 1onion, chopped
• 2 clovesgarlic, minced
• 1 tspground cumin
• 1 tspground coriander
• 1 tsppaprika
• 1 candiced tomatoes
• 2 canschickpeas, drained and rinsed
• 480 ml (2 cups)vegetable broth
• 1 tsp, to tastesalt
• ½ tsp, to tasteblack pepper
• 1lemon, juiced
• 60 ml (¼ cup)fresh parsley, chopped

Instructions

1. 1

   Heat the oil

   Warm the olive oil in a large pot over medium heat.

2. 2

   Soften the onion

   Add the chopped onion and cook for about 5 minutes, until softened.

3. 3

   Toast the spices

   Stir in the garlic, cumin, coriander and paprika. Cook for another 2 minutes.

4. 4

   Add stew ingredients

   Add the diced tomatoes, chickpeas and vegetable broth, then bring the mixture to a boil.

5. 5

   Simmer the stew

   Lower the heat and simmer for 20 minutes.

6. 6

   Season to taste

   Add salt and black pepper to taste.

7. 7

   Finish and serve

   Stir in the lemon juice and chopped parsley just before serving.

What is chickpea stew?

Chickpea stew is a broad family of hearty dishes found across Mediterranean and neighbouring food traditions, where legumes, vegetables and spices make a satisfying pot. This version uses tomatoes and vegetable broth as its base, with cumin, coriander and paprika for warmth.

The method keeps things simple: soften the onion, briefly cook the aromatics and spices, then simmer everything together. Lemon and parsley go in at the end to balance the stew’s rich, savoury flavours.

Nutrition and macros by portion

The nutrition label shows one serving as written: 350 calories, 12g protein, 50g carbs, 10g fat.

The chickpeas and tomatoes supply most of the carbohydrates, while the olive oil contributes much of the fat and the chickpeas provide the main share of the protein. Serve it with a salad or extra vegetables to round out the plate, or add bread or rice if you want a more filling meal.

Build flavour in the pot

Onion first: give it about 5 minutes over medium heat so it softens before the garlic and spices go in.

Spices next: cook the garlic, cumin, coriander and paprika for 2 minutes, stirring so they become fragrant without scorching.

Choose the chickpeas

Canned chickpeas: draining and rinsing them removes the canning liquid and makes them ready to use. Add them with the tomatoes and broth so they can take on the stew’s seasoning as it simmers.

Dried chickpeas: they are not a direct swap here; cook them separately until tender before using them in place of the canned chickpeas.

Check the simmer

Once the pot comes to a boil, reduce the heat and keep it at a gentle simmer for 20 minutes. A steady, quiet bubbling is enough; a vigorous boil can make the liquid reduce too quickly.

Taste near the end and adjust the salt and pepper. The chickpeas should be hot throughout and the broth should taste well seasoned.

Finish with lemon and parsley

Lemon juice: stirring it in just before serving gives the stew a fresh, tangy lift. Add it after simmering rather than cooking it for the full 20 minutes.

Fresh parsley: fold it in at the end to keep its flavour and colour lively. If you like a stronger citrus note, serve with extra lemon wedges.

Make it a meal

Serve the stew in bowls on its own, or alongside bread for dipping up the tomato broth. Rice or couscous also makes a good base if you want a more substantial plate.

A crisp salad or simply dressed greens provide a fresh contrast. Keep accompaniments mild so the cumin, coriander and paprika remain prominent.

Recipe notes & tips

• Rinse the chickpeas well and drain them thoroughly before adding them.
• Keep the heat moderate while cooking the spices and stir often to prevent them catching.
• Use a gentle simmer after bringing the pot to a boil.
• Taste the broth before adding all the salt, as vegetable broth can vary in saltiness.
• Add the lemon juice and parsley at the end for a fresher finish.

Variations

• Add greens: Stir in a handful of spinach during the final few minutes, until wilted.
• Add heat: Mix in chilli flakes with the spices for a hotter stew.
• Use smoked paprika: Swap the paprika for smoked paprika for a deeper, smoky note.
• Add vegetables: Include diced carrot with the onion and cook until it begins to soften.
• Serve with grains: Spoon the stew over cooked rice or couscous for a heartier bowl.

Common mistakes to avoid

• Scorching the spices: Keep the heat at medium and stir for the full 2 minutes.
• Boiling too hard: Reduce the heat once the pot boils so the stew simmers gently.
• Skipping the rinse: Drain and rinse canned chickpeas before adding them.
• Adding lemon too early: Stir it in just before serving to keep its fresh flavour.
• Over-salting: Taste the broth first, then season gradually.

How to store

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of water or broth if the stew has thickened.

Frequently asked questions