This chickpea potato stew is a one pot dish that’s flavourful and easy to make in 40 minutes with just a few simple ingredients.
We love simple, humble recipes around here and this chickpea potato stew is just that. Just a handful of ingredients, easy to customize, one-pot, plant-based or add your choice or protein and stores well for meal prep!
After creating this recipe and digging into the archives, turns out were have quite a few chickpea stew recipes! Here are a few more to try if you enjoy this one:
Ingredients & Substitutions
The bulk of the recipe is chickpeas, potato, onion and bell pepper. Tomato paste, garlic, cumin, paprika and cayenne pepper add the flavour base and parsley and lemon brighten things up at the end. Feel free to try different veggies, mix and match spices and make this recipe your own.
Here are some simple swaps and additions you can make:
- Bell Peppers: Use can colour of bell pepper instead of red peppers.
- Tomato Paste: Substitute a 15 oz can diced tomatoes and omit the added broth.
- Chickpeas: Chickpeas work best in this recipe but you could substitute white beans if needed.
- Cayenne Pepper: Substitute red pepper flakes or try a de-seeded and minced jalapeno.
- Potatoes: You can use white or yellow potato, such as Russet or Yukon Gold. Sweet potato works too or try turnip for an interesting variation. You can also do any mix of sweet potato, potato, squat or turnip, about 3 cups total.
- Spinach: Optional or swap for finely chopped kale.
Additions
The versatility of this recipe makes it a great base for extra veggies!
- Carrots: Add up to 1 cup peeled and diced carrot.
- Peas: Stir in 1 cup green peas near the end of cooking.
- Protein: This recipe does contain some plant-based protein from the chickpeas but you can add any cooked protein you like to boost the protein content of the recipe.
Storing Leftovers
This recipe stores and reheats well. Here’s how to store leftovers:
- Fridge: Cool and store 2-3 days in an airtight container. Reheat on the stovetop or in the microwave until heated through.
- Freeze: Cool and store in an airtight freeze-safe container or bag for up to 2 months. Thaw in the fridge. Reheat on the stovetop or in the microwave until heated through.
Prevent your screen from going dark
-
Add the olive oil to a dutch oven or large pan on the stovetop and heat over medium heat.
-
Once hot, add the onions and bell peppers and a pinch of salt and pepper. Cook for 4-5 minutes, stirring often.
-
Add the garlic, tomato paste, cayenne pepper, cumin and paprika and cook for 2-3 minutes while stirring.
-
Add the chickpeas with the liquid from both cans, chopped potatoes and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the potatoes are fork tender and the sauce has thickened.
-
Turn off the heat and stir in the spinach, parsley and lemon juice.
Store leftovers in an airtight container in the fridge for 2-3 days. Can be frozen in a freezer-safe container or bag for up to 2 months. Thaw in the fridge and reheat on the stovetop or in the microwave until heated through.
Serving: 1serving, Calories: 316kcal, Carbohydrates: 56g, Protein: 13g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Sodium: 346mg, Potassium: 1254mg, Fiber: 12g, Sugar: 12g, Vitamin A: 5207IU, Vitamin C: 123mg, Calcium: 121mg, Iron: 6mg
