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!
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


  • 1 tablespoon (1 tablespoon) olive oil (or vegetable, rapeseed or coconut oil)
  • 1 (1 ) onion , diced
  • 2 (2 ) garlic cloves , minced
  • 1 (1 ) carrot , peeled and diced
  • 1 (1 ) green pepper, cored and sliced (or red pepper)
  • 1 teaspoon (1 teaspoon) ground cumin
  • 1/2 teaspoon (1/2 teaspoon) smoked paprika
  • 1 teaspoon (1 teaspoon) dried oregano
  • Pinch (Pinch) cayenne chilli pepper , to taste
  • 400 g (14 oz) tin of chickpeas, drained and rinsed
  • 1 (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


  • 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 1/2 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


*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.


Calories: 185kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Sodium: 540mg | Potassium: 567mg | Fiber: 8g | Sugar: 6g | Vitamin A: 3265IU | Vitamin C: 38.7mg | Calcium: 103mg | Iron: 3.3mg