Last updated - ; Published - By Rhian Williams 6 Comments
Jump to Recipe Print Recipe
This Vegan Spanish Chickpea Stew issuper easy to make,healthy yet satisfyingandpacked with veggies! It's the perfect quick yet nutritious plant-based dinner.
This Vegan Spanish Chickpea Stew was inspired by a chickpea stew I used to make with chorizo. I no longer eat chorizo, but still miss its amazing flavour that makes everything taste amazing!So, I got thinking about how I could create the same flavour in this chickpea stew without the chorizo, and was inspired by the combination of herbs and spices I used in my Vegan Chorizo Hot Dogs.
Why you'll love this Vegan Spanish Chickpea Stew:
- it tastessmoky, spicy and aromatic
- it's slightly acidic from the tomatoes
- it's full of soft, nutty chickpeas
- it's fillingandcomforting
- it's a good source of protein and fibre
- it's made inone pot
- it's a great way to use up your vegetables and clean out the fridge
- it tastes great served with rice, quinoa or bread
How to make this Vegan Spanish Chickpea Stew:
Cook the onion, garlic, carrot and pepper - any other vegetables will work though!
Add the spices and herbs like earthy cumin, smoky paprika, fragrant oregano and fiery cayenne, and fry for a minute until fragrant.
Add the chickpeas and tinned tomatoes -I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thicker then just add less water.
Cook for around 15 minutes.
Add the French (green) beans at the end because you don't want to overcook them.
How long does this Spanish Chickpea Stew keep for?
This Vegan Spanish Chickpea Stew is perfect for batch cooking as it keeps well covered in the fridge for up to a few days. It's easy to reheat and freezes well too.
More similar recipes:
- Chickpea Eggplant Tagine
- Sweet Potato Peanut Soup
- Chickpea Korma Curry
- Tofu Satay Curry
- 23 Vegan Chickpea Recipes
If you try out this recipe or anything else from my blog,I’d really love to hear anyfeedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes onInstagram! Thank you.
Vegan Spanish Chickpea Stew (GF)
This Vegan Spanish Chickpea Stew is super easy to make, healthy yet satisfying, and packed with veggies!
4.43 from 7 votes
Print Pin Rate
Course: Main Course
Cuisine: Spanish
Keyword: spanish chickpea stew, vegan chickpea stew
Prep Time: 10 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 185kcal
Author: Rhian Williams
Ingredients
- 1 tablespoon olive oil (or vegetable, rapeseed or coconut oil)
- 1 onion , diced
- 2 garlic cloves , minced
- 1 carrot , peeled and diced
- 1 green pepper, cored and sliced (or red pepper)
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 teaspoon dried oregano
- Pinch cayenne chilli pepper , to taste
- 400 g (14 oz) tin of chickpeas, drained and rinsed
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 230 ml (1 cup) tinned tomatoes
- Salt + pepper, to taste
- 200 g (7 oz) French (green) beans, trimmed and roughly chopped
To serve (optional):
- Cooked brown or white rice, quinoa or bread
Instructions
Heat up the oil in a large saucepan
Once hot, add the onion and garlic, and fry for around 10 minutes until soft
Add the carrot, green pepper, cumin, paprika, oregano and cayenne, and fry for a minute until fragrant
Add the chickpeas, stock cube, tinned tomatoes and salt + pepper, along with 350ml (1 ½ cups) water (or enough to roughly cover)*
Bring to the boil and simmer on a low heat for around 15 minutes, until vegetables are cooked
Then add the French beans and cook for a further few minutes, until cooked but still retaining some bite (best not to overcook them!)
Serve alongside cooked rice, quinoa or bread
Leftovers are delicious reheated and freeze well
Notes
*I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thinner then just add less water.
This stew is perfect for batch cooking as it keeps well covered in the fridge for up to a few days. It's easy to reheat and freezes well too.
Nutrition Facts
Vegan Spanish Chickpea Stew (GF)
Amount Per Serving
Calories 185Calories from Fat 54
% Daily Value*
Fat 6g9%
Sodium 540mg23%
Potassium 567mg16%
Carbohydrates 27g9%
Fiber 8g32%
Sugar 6g7%
Protein 7g14%
Vitamin A 3265IU65%
Vitamin C 38.7mg47%
Calcium 103mg10%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!
Disclosure: This posts contains affiliate links to Amazon. If you purchase any of these products, a small percentage will come to me with no extra cost to you! This income will go towards the running of this blog – thank you.
More Lunch & Dinner Recipes
- Gluten-Free Dinner Rolls (Vegan + No Yeast)
- Tofu Burger (Vegan + Gluten-Free)
- Vegan Sausage Rolls (Gluten-Free)
- Gluten-Free Vegan Irish Soda Bread
Reader Interactions
Comments
Rob
Very nice stew, I'll make again in winterReply
Rhian Williams
Thank you so much!
DJ HIXSON
*I wanted to make more of a soup-like stew so I added quite a bit of water, but if you'd prefer it to be thinner then just add less water" Is this correct? Seems like it should be the opposite. Less water for a stew, more water for a thinner soup
Reply
Rhian Williams
Yes it was a mistake!! Sorry!!
Alicia
This was fantastic! I used frozen green beans because I didn’t have fresh ones, and they worked great. Will make a double batch next time to enjoy more on the first day and have enough in the freezer for the whole family. ☺️Reply
Rhian Williams
Thank you so much, so happy to hear that!
