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Home Β» Main Course Β» Vegan Chickpea Stew

October 24, 2017 (last updated October 19, 2022)

Vegan Chickpea Stew

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vegan stew, chickpea stew, easy recipe, one-pot meal
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As part of my quest to eat more plant-based meals I bring you a one-pot vegan chickpea Stew. It is a quick and easy recipe that’s great for a busy day. Serve it with quinoa and you have a perfect protein.

I first developed this recipe during the winter holiday season. Needless to say I spend a lot of time cooking during that time of year, and a lot of eating. . . a lot of eating of rich, starchy and sweet foods. After I while, I start craving something savory and nutritious that does not take hours in the kitchen. This vegan chickpea stew fits the bill very well.

overhead view of chickpeas on parchment lined sheet pan

Chickpea Stew Ingredients

One of my favorite ingredients to use in almost any recipe, savory or sweet, is wine. I love the tang that it gives to a dish, especially red wine. It is also a great flavor enhancer for dishes with tomato.

The recipe calls for fresh garlic and sliced onion. If you want to make this recipe even easier, use 1/2 tsp of granulated onion and 1/4 tsp of granulated garlic instead. I always like to offer an easier way to make a recipe for those of us who might not have those precious extra minutes to spend chopping.

If you are super-motivated to make everything fresh, feel free to cook up your own chickpeas. I like cooking them in the slow cooker. Otherwise, canned chickpeas make this recipe go much faster.

Low-Sodium Vegetarian Broth – If you ask, me, there is only one good tasting vegan broth. Imagine “No Chicken” broth has the best flavor of any vegan broth I have tried. I highly recommend using it for this vegan chickpea stew.

square white bowl with vegan chickpeas stew topped with chopped walnuts and parsley and brown dinner roll above on dark wood background

Vegan Chickpea Stew

Author: Janet Harlow
Course: Main Course
Cuisine: American/Italian
Servings: 5 cups
This one-pot vegan stew is full of flavor with red wine and herbs. This gluten-free dish makes for a great meal or side dish.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Recommended Products

  • Low Sodium Vegetarian No-Chicken Broth

Ingredients
  

  • 1/2 onion thinly sliced
  • 2 cloves garlic minced (or more if you like garlic)
  • 2 Tbs cumin
  • 2 Tbs tomato paste
  • 1/4 tsp dried red chili flakes
  • 1/2 tsp fresh thyme leaves or 1/4 dried thyme
  • 2 bay leaves
  • 1/2 c red wine
  • 2 1/2 cups low-s+odium vegetable broth*
  • 2 tsp olive oil
  • 2-15 oz cans chickpeas drained and rinsed
  • 2 Tbs lemon juice
  • 2 tsp agave syrup agave syrup substitute
  • 3 Tbs chopped fresh parsley
  • 1/4 c chopped walnuts

Instructions
 

  • In a medium saucepan over a medium flame, saute the onion in olive oil for 3-4 minutes. Add the garlic and saute an additional 30 seconds. KeepΒ the pan moving so as not to burn the garlic.Β 
  • Stir inΒ the cumin, thymeΒ and chili flakes. ThenΒ stir inΒ the tomato paste.
  • Turn the flame up to high and add the wine. Scrape up any bits stuck to the pan (this is called deglazing).Β 
  • When the wine is almost evaporated add the broth and bay leaves. Stir well, reduce the flame and simmer for 5 minutes.
  • Add the chick peas and agave and simmer on low for about 10 minutes stirring occasionally.
  • To finish, add the lemon juice and parsley and serve over quinoa topped with chopped walnuts.

Nutrition

Serving: 11/4 cupCalories: 489kcalCarbohydrates: 69gProtein: 22gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 10gSodium: 1326mgFiber: 18gSugar: 15g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.
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Posted In: Main Course, Vegan · Tagged: chickpeas, easy recipe

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