These Vegan Stewed Chickpeas are an easy and filling meal to make when you’re in need of some serious comfort food. It is is a hearty dinner that comes together in 30 minutes.
This chickpea stew is a hearty dinner that comes together in under an hour. This doesn’t fit neatly into a category. I definitely had Chana Masala in mind when creating this recipe, so it’s got some Indian cuisine vibes going. But it also leans to a little Latin inspired with the seasonings.
This reminds of something my grandmother would make. If flavorful stews are a staple in your culture, regardless of where you come from, I think it’ll remind you of homey comforting food your grandma would put on the table too. To me, this is the ultimate comfort food (more so than something like mashed potatoes), because I grew up on meals like this.
This is a filling, leftover-friendly, and frugal meal to whip up for an inexpensive way to feed a lot of people (especially since it’s served over rice).
🧑🍳 Why This Recipe Works
It’s super easy – Make this recipe in just 30 minutes! Most of the time is spent letting it simmer and smelling the aroma. Yum!
Vegan – If you like to eat vegan all the time or just try to add in some meatless meals here and there, this is one to consider.
Inexpensive – You don’t have to buy a bunch of random expensive ingredients. Most of these are things you probably have around your kitchen or don’t cost a lot to buy.
Russet Potato: I prefer to use russet potatoes when making this recipe. It just gives them a really great texture and it goes well with the other ingredients.
Vegetable Broth: Using vegetable broth is the perfect flavor to enhance this dish. If you don’t always eat vegetarian you could swap the vegetable broth for a chicken or beef broth.
Chickpeas: We like to use two entire cans of chickpeas. Obviously the chickpeas are the star of the show, but it also keeps the dish nice and hearty.
With just three steps to make this yummy recipe, you are going to want to make it all the time. Let’s take a look.
Step One: Combine the olive oil, potato, peppers, and onions in a pan on medium high heat. Add a sprinkle of salt and pepper and sauté for 5-7 minutes.
Step Two: Pour in ½ cup of vegetable broth into the mixture. Add in the chickpeas, garlic, Italian seasoning, and Sazon to the pan. Let it sauté for 2-3 minutes.
Step Three: Mix in the diced tomatoes, rest of the veggie broth, salt, pepper, and bay leaves. Stir well and reduce the heat to medium low. Add a lid and simmer for 30 minutes. Remove the bay leaves, serve, and enjoy!
🥘 Meal Prep
Dice the peppers and onions ahead of time and store them in the fridge until you are ready to make the recipe.
We like to make a big batch of this stew and save them for an easy lunch or dinner. Store it in the fridge in an airtight container for up to four days.
I recently started using Food Lion’s Shop & Earn so I saved even more on this meal. The app gives you personalized rewards that you can earn based on the way you shop. I tend to buy a lot of produce, so I really appreciated that I didn’t have to change the way that I shopped to earn the rewards.
Just to give you an idea, one of the rewards was earning $10 in rewards if I spent $30 total. Another was to spend $20 in produce and earn $4 in rewards. The rewards are attainable, useful and you can just scan the app at checkout, so it’s super easy.
If you have a Food Lion near you, definitely download the app and activate your rewards at the beginning of every month. It’s an easy way to save.
📌 Expert Tips
To save time, start some rice in the rice cooker right before you start cooking this meal. That way the rice will be ready to serve when you finish cooking.
I do like to add bay leaves into stews like this, but don’t worry if you don’t have them, they’re not crucial to the flavor.
Substitute a can of fire-roasted tomatoes for a hint of smokiness.
Not only do stewed chickpeas taste awesome they are actually super good for you too.
They are loaded with fiber, protein, iron, copper, folate, manganese, and phosphorus! Plus, they happen to be low calorie too. So if you are watching your calorie intake, then you are in luck.
We eat a lot of chickpeas because they are great at keeping you full longer. Due to the fiber and protein, you will be amazed by how quickly you get full and that it sticks with you for a while.
Of course! This is a yummy healthy meal the way it’s written, but you can absolutely add in more. Carrots, zucchini, sweet potatoes, and corn are great additions. Feel free to try out a variety to see what you like best.
Yep! Hungry people go wild for this stewed chickpea recipe. The way we have it written is that it will feed 6-8 people. So, click on the servings and adjust it to feed the number of people you expect. I usually make a little bit extra in case anyone wants another helping.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Vegan Stewed Chickpeas Recipe
- 1 tbsp Extra Virgin Olive Oil
- 1 Russet Potato peeled and diced
- 1 Medium Yellow Onion diced
- 1 Red Pepper diced
- 1 Green Pepper diced
- 3 cups Vegetable Broth divided
- 4 cloves Garlic minced
- 2 Cans Chickpeas drained
- 1 tsp Italian Seasoning
- 1 packet Sazon
- 1 tsp Turmeric
- 15 oz Petite Diced Tomatoes can
- 2 Bay Leaves
- Salt and Pepper to taste
- 2 tbsp. Cilantro chopped
- Add olive oil, onion, potato and peppers to a pan over medium high heat. Season lightly with salt and pepper. Sauté for about 5 to 7 minutes.
- Add ½ cup vegetable broth along with garlic, chickpeas, Italian seasoning and Sazon to pan. Sauté an additional 2 to 3 minutes.
- Add diced tomatoes, the remaining vegetable broth, bay leaves and salt and pepper. Stir. Reduce to medium low heat. Cover. Simmer for about 30 minutes, stirring occasionally. Remove bay leaves before serving.