Chickpeas with vegetables are one of my go-to healthy meal recipes of the week, as I make it often because it combines a variety of vegetables and legumes. With this chickpea and vegetable recipe, you’ll have a delicious, healthy, and light meal.
The great thing about this recipe is that you can combine it with whatever vegetables you have in the fridge. For example, in this case I added some wild asparagus and peppers, but you can add zucchini, pumpkin, or chard. I especially love making chickpeas with chard or chickpeas with spinach.
If you’re looking for other more classic chickpea recipes, you can make chickpea tripe or chickpeas with chorizo. And if you want something lighter with fish or seafood, chickpeas with prawns or chickpeas with cuttlefish are great options.
Table of Contents
How to Make Chickpea Stew?
Ingredients (For 2 People)
| Ingredient | Amount | Notes |
|---|---|---|
| Dried chickpeas | 200 g | Fresh if possible |
| Spring onion | 2 | Chopped |
| Garlic cloves | 3 | Divided |
| Sweet paprika | 5 g | 1 teaspoon |
| Hot paprika | 1 g | Optional |
| Bay leaf (laurel) | 1 | — |
| Canned tomatoes | 3 | Or 2 fresh, grated |
| Sherry vinegar | 10 ml | — |
| Vegetable/chicken broth or water | As needed | — |
| Potato | 1 | Or 2 small |
| Eggs | 2 | — |
| Fresh spinach (or chard) | 1 bunch | — |
| Ground black pepper | To taste | — |
| Salt | To taste | — |
| Extra virgin olive oil | As needed | — |
| Stale country bread | 1 slice | For picada |
| Almonds | Small handful | For picada |
| Fresh parsley | Few leaves | Optional |
Time & Difficulty
- Difficulty: Easy
- Total Time:2 h 10 min
- Preparation: 10 min
- Cooking: 2 h
- Rest: 15 min
Step-by-Step Preparation
- Soak the chickpeas in plenty of cold water overnight (8–12 hours). Rinse beforehand and use a fresh, small-sized variety if possible.
- Chop the spring onion and two garlic cloves. Sauté the onion with a pinch of salt in olive oil. Add garlic, cook briefly without burning.
- Add sweet paprika and a pinch of hot paprika, stirring quickly. Add tomatoes, bay leaf, and a pinch of salt.
- Add the drained chickpeas and a splash of vinegar. Stir well for 2 minutes. Cover with water or broth, bring to a boil, then reduce heat and simmer gently for 60–90 minutes.
- After about 1 hour:
- Add peeled and chopped potatoes
- Season lightly with salt and pepper
- Keep liquid thick, not soupy
- Continue cooking for about 30 minutes more depending on chickpeas. You may use a pressure cooker, but a slow simmer gives better flavor.
- Cook eggs until al dente, then cool and peel.
Optional Picada (Flavor Boost)
- Fry:
- 1 slice stale bread
- Almonds
- Remaining garlic
- Grind into a paste with parsley (optional).
Final Steps
- Add chopped vegetables and spinach to taste (it reduces quickly).
- Let cook with heat off and lid on to avoid overcooking.
- Serve with peeled and chopped eggs.
Video Guide 📺
How to Adapt the Recipe?
This recipe is very versatile and easy to adapt:
- Protein substitutes:
- Tofu, tempeh, or seitan
- Lentils or beans
- Turkey breast or cod
- Chickpea alternatives:
- Dried chickpeas (longer cooking)
- Lentils or white beans (faster option)
- Tomato substitutes:
- Fresh grated tomatoes
- Tomato puree or sauce
- Pumpkin cream for sweetness
- Vegetable swaps:
- Onion → leek, shallot, spring garlic
- Peppers → zucchini, eggplant, celery
- Carrots → sweet potato or pumpkin
- Lower-fat option:
- Reduce olive oil
- Cook vegetables in broth instead
- Spice variations:
- Turmeric or curry for exotic flavor
- Oregano, rosemary, thyme for Mediterranean touch
In short, you can create a customized, healthy stew based on what you have at home.
Nutritional Facts (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 320–380 kcal |
| Protein | 14–18 g |
| Carbohydrates | 45–50 g |
| Fiber | 10–12 g |
| Fat | 8–12 g |
| Saturated Fat | 1–2 g |
| Cholesterol | 90–120 mg |
| Sodium | 300–500 mg |
| Iron | 3–5 mg |
FAQs
1. Can I use canned chickpeas?
Yes, canned chickpeas work perfectly and save time. Just rinse and reduce cooking time.
2. How do I make it vegan?
Simply skip the eggs and use vegetable broth. You can also add tofu or lentils.
3. Can I freeze chickpea stew?
Yes, it freezes very well. Store in airtight containers for up to 2–3 months.
4. Why are my chickpeas hard?
They may need more cooking time or proper soaking. Always soak for at least 8 hours.
5. How can I thicken the stew?
Let potatoes break down naturally or mash a small portion of chickpeas into the stew.
Conclusion
This chickpea stew is a simple, nourishing, and flexible recipe that fits perfectly into everyday cooking. With its mix of legumes, vegetables, and rich flavors, it offers both comfort and nutrition.
The best part is how easily it adapts to whatever ingredients you have, making it a reliable and wholesome meal for any day of the week.
