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    Recipes » Recipes » Lunch & Dinner

    Vegan Spanish Chickpea Stew (GF)

    Last updated - July 14, 2021; Published - July 9, 2018 By Rhian Williams 4 Comments

    Jump to Recipe Print Recipe
    Photo of a chickpea and vegetable tomato stew in a saucepan with a wooden spatula holding up some chickpeas

    This Vegan Spanish Chickpea Stew is super easy to make, healthy yet satisfying and packed with veggies! It's the perfect quick yet nutritious plant-based dinner.

    Photo of chickpea and vegetable tomato stew in a grey bowl taken from above

    This Vegan Spanish Chickpea Stew was inspired by a chickpea stew I used to make with chorizo. I no longer eat chorizo, but still miss its amazing flavour that makes everything taste amazing! So, I got thinking about how I could create the same flavour in this chickpea stew without the chorizo, and was inspired by the combination of herbs and spices I used in my Vegan Chorizo Hot Dogs.

    Why you'll love this Vegan Spanish Chickpea Stew:

    • it tastes smoky, spicy and aromatic
    • it's slightly acidic from the tomatoes
    • it's full of soft, nutty chickpeas
    • it's filling and comforting
    • it's a good source of protein and fibre
    • it's made in one pot
    • it's a great way to use up your vegetables and clean out the fridge
    • it tastes great served with rice, quinoa or bread

    How to make this Vegan Spanish Chickpea Stew:

    • Cook the onion, garlic, carrot and pepper - any other vegetables will work though!
    • Add the spices and herbs like earthy cumin, smoky paprika, fragrant oregano and fiery cayenne, and fry for a minute until fragrant.

    Photo of onions, carrot and green peppers being cooked in a large saucepan

    • Add the chickpeas and tinned tomatoes - I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thicker then just add less water.
    • Cook for around 15 minutes.
    • Add the French (green) beans at the end because you don't want to overcook them.

    Photo of chickpeas and vegetables in a tomato stew cooked in a saucepan

    How long does this Spanish Chickpea Stew keep for?

    This Vegan Spanish Chickpea Stew is perfect for batch cooking as it keeps well covered in the fridge for up to a few days. It's easy to reheat and freezes well too.

    Photo of chickpea and vegetable tomato stew in a saucepan with a wooden spatula holding up some chickpeas

    More similar recipes:

    • Chickpea Eggplant Tagine
    • Sweet Potato Peanut Soup
    • Chickpea Korma Curry
    • Tofu Satay Curry
    • 23 Vegan Chickpea Recipes

    If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.

    Photo of chickpea and vegetable tomato stew in a saucepan with a wooden spatula holding up some chickpeas

    Vegan Spanish Chickpea Stew (GF)

    This Vegan Spanish Chickpea Stew is super easy to make, healthy yet satisfying, and packed with veggies!
    4.34 from 3 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Spanish
    Keyword: spanish chickpea stew, vegan chickpea stew
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 4
    Calories: 185kcal
    Author: Rhian Williams

    Ingredients

    • 1 tablespoon olive oil (or vegetable, rapeseed or coconut oil)
    • 1 onion , diced
    • 2 garlic cloves , minced
    • 1 carrot , peeled and diced
    • 1 green pepper, cored and sliced (or red pepper)
    • 1 teaspoon ground cumin
    • ½ teaspoon smoked paprika
    • 1 teaspoon dried oregano
    • Pinch cayenne chilli pepper , to taste
    • 400 g (14 oz) tin of chickpeas, drained and rinsed
    • 1 vegetable stock cube (ensure gluten-free if necessary)
    • 230 ml (1 cup) tinned tomatoes
    • Salt + pepper, to taste
    • 200 g (7 oz) French (green) beans, trimmed and roughly chopped

    To serve (optional):

    • Cooked brown or white rice, quinoa or bread

    Instructions

    • Heat up the oil in a large saucepan
    • Once hot, add the onion and garlic, and fry for around 10 minutes until soft
    • Add the carrot, green pepper, cumin, paprika, oregano and cayenne, and fry for a minute until fragrant
    • Add the chickpeas, stock cube, tinned tomatoes and salt + pepper, along with 350ml (1 ½ cups) water (or enough to roughly cover)*
    • Bring to the boil and simmer on a low heat for around 15 minutes, until vegetables are cooked 
    • Then add the French beans and cook for a further few minutes, until cooked but still retaining some bite (best not to overcook them!)
    • Serve alongside cooked rice, quinoa or bread
    • Leftovers are delicious reheated and freeze well

    Notes

    *I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thinner then just add less water.
    This stew is perfect for batch cooking as it keeps well covered in the fridge for up to a few days. It's easy to reheat and freezes well too.
    Nutrition Facts
    Vegan Spanish Chickpea Stew (GF)
    Amount Per Serving
    Calories 185 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 540mg23%
    Potassium 567mg16%
    Carbohydrates 27g9%
    Fiber 8g32%
    Sugar 6g7%
    Protein 7g14%
    Vitamin A 3265IU65%
    Vitamin C 38.7mg47%
    Calcium 103mg10%
    Iron 3.3mg18%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.

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    Comments

    1. Rob

      July 11, 2018 at 12:51 pm

      5 stars
      Very nice stew, I'll make again in winter

      Reply
      • Rhian Williams

        July 11, 2018 at 1:53 pm

        Thank you so much!

    2. DJ HIXSON

      March 25, 2020 at 10:09 pm

      *I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thinner then just add less water" Is this correct? Seems like it should be the opposite. Less water for a stew, more water for a thinner soup

      Reply
      • Rhian Williams

        March 26, 2020 at 1:43 pm

        Yes it was a mistake!! Sorry!!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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