Chickpea stew

5 from 4 votes

This chickpea stew is an easy one-pot recipe with plenty of flavors and made with simple ingredients.

It's perfect as a tasty and easy everyday dinner or as a make-ahead meal, as the chickpeas become even more flavourful the day after.

Prep Time5 mins

Cook Time45 mins

Total Time50 mins

Course: Main Course

Cuisine: International

Keyword: chickpea, Plant-Based, stew

Servings: people

Calories: 326kcal

Author: Nico

Ingredients

2 small cans (14.5 ounces each) diced tomatoes
½ teaspoon chili flakes
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon salt
⅓ teaspoon pepper
3 cloves garlic
½ onion
1 inch ginger
2 small (14 ounces in total) sweet potatoes
2 small cans (15.5 ounces each) chickpeas
1 handful parsley finely chopped
1 cup unsweetened plant-based yogurt optional

USA - Metric

Instructions

Preheat the oven to 430F or 220C.
To an oven dish add the diced tomatoes, chili flakes, paprika, cumin, turmeric, salt, pepper and mix with a spoon.
Now add the garlic cloves cut in half, sliced onion, and the ginger cut into a few pieces or grated.
Add the peeled and diced sweet potatoes. They should be diced small, between ½ to 1 inch (1.5 cm) pieces.
Add drained and rinsed canned chickpeas.
Stir everything together with a spoon, till the ingredients are well mixed.
Cover the oven dish with foil, then bake at 430F or 220C for 30 minutes. Remove the foil, stir, then cook uncovered for another 15 minutes, or until the sweet potatoes are soft.
Let cool down for a few minutes, then taste, adjust for salt, and serve with your favourite grain or with cauliflower rice. Sprinkle with freshly chopped parsley.
Optionally you can add a spoon of plant-based yogurt on top, mixed with freshly chopped parsley and a pinch of salt.

Video

Notes

Note that this recipe is without oil. If you want to add oil you can add some either before baking, or you can drizzle some after baking. I recommend using extra virgin olive oil.

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