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Hearty Mediterranean chickpea stew in earthenware bowl with bright vegetables and herbs, surrounded by fresh ingredients and spices on rustic wooden table

Mediterranean Chickpea Stew

Hearty vegetarian stew combining chickpeas, vegetables, and Mediterranean spices in a rich tomato base.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course dinner, Lunch
Cuisine gluten free, Mediterranean, vegan
Servings 6
Calories 285 kcal

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring spoons
  • Can opener
  • Storage containers

Ingredients
  

  • 2 15 oz cans chickpeas, drained
  • 1 large onion diced
  • 3 carrots sliced
  • 4 garlic cloves minced
  • 2 bell peppers chopped
  • 2 14 oz cans diced tomatoes
  • 4 cups vegetable broth
  • 2 tbsp olive oil
  • 2 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • Salt and pepper
  • Fresh parsley for garnish

Instructions
 

  • Heat oil in pot over medium heat
  • Sauté onions until translucent (5 min)
  • Add garlic, carrots, peppers; cook 5 minutes
  • Add spices, cook 1 minute until fragrant
  • Add chickpeas, tomatoes, broth
  • Bring to boil, reduce heat
  • Simmer 30 minutes until vegetables tender
  • Season with salt and pepper
  • Garnish with parsley

Notes

  • Keeps 5 days refrigerated
  • Freezes well up to 3 months
  • Add spinach at end for extra nutrients
  • Serve with crusty bread or couscous
  • Use dried chickpeas for better texture
  • Adjust liquid for desired thickness
  • Can be made in slow cooker (6-8 hours low)