Vegan Vegetable Chickpea Stew

4.88 from 8 votes

Vegetable Chickpea Stew Recipe is an easy one-pot meal! Healthy comfort food, perfect for chilly evenings & ideal for freezing!

Prep Time50

Total Time50

Course: Dinner, Lunch

Cuisine: vegan, Vegetarian

Keyword: Chickpea Stew, Fall Recipes, Stews, Sweet Potato Recipes, Vegan Stew, Vegetable Stew

Servings: servings

Calories: 446kcal

Author: Alisa Infanti | The Delicious Spoon

Equipment

Large heavy bottomed pot or dutch oven
Chopping Knife
Measuring Cups
Measuring Spoons
Wooden Spoon

Ingredients

1 tbsp olive oil
1 large carrot peeled and sliced to 1/2" thickness
1 medium red onion chopped
3 cloves garlic minced
1 tsp salt
1/2 tsp black pepper
1 28 oz can diced tomatoes
1 large sweet potato peeled and chopped
4 cups vegetable stock
2 tsp smoked paprika
2 bay leaves
1 tsp cumin
30 oz chickpeas canned or 3 cups cooked
2 tbsp balsamic vinegar
1-2 tbsp cornstarch optional

Instructions

Chop the carrot in slices. Heat the olive oil in a large pan and add the sliced carrots. Sauté for 2 minutes.
Add chopped onion, garlic, ground black pepper, and salt. Sauté until onion is translucent.
Add diced tomato, diced sweet potato, vegetable stock, smoked paprika, bay leaves and cumin. Bring to boil and cook until sweet potato is tender (about 30 minutes).
Add chickpeas and balsamic vinegar and steam for 10 more minutes.
Serve the stew while warm into individual bowls.

Notes

Tip:

If you’d like a thicker stew: mix 2 tbsp of cornflour with 2 tbsp of water. Add the mixture to the stew one minute before removing it from the stove.

Storage:

Let cool completely and then transfer to a resealable container and store in the fridge for up to 4 days. Reheat stovetop. To freeze, separate into individual containers and thaw in the fridge overnight.

Nutrition