It tastes delicious with rice. While we are on the subject of comforting and hearty stews, check out my Black Bean and Butternut Squash Stew which is also a huge hit!
I have been so busy lately, it's been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way. I have been delaying putting up new recipes because it's been so difficult for me to decide which ones go on my website and which ones go in my cookbook.
Yes! you heard me, my cookbook is almost ready. I can't keep the silence any longer and want to share with you all that I have been up to. Moving here has given me long hours of being able to experiment in my kitchen. Don't get me wrong where I lived in Virginia, was also quiet but in a different way. Devannah started college in January but did most of her classes online. Here she goes to college full time so it's just Daevyd and myself at home.
In order for me to focus on the cookbook, I had to narrow down my skincare orders to private customers.
I'm also currently enrolled in the Institute of Integrative Nutrition to be a Certified Health Coach. I'm learning how to better work one and one with my clients to motivate them to achieve better overall health-More on this to come.
Well enough on me. This chickpeas stew is simple to make and delicious. Chickpea is low in fat, a good source of protein, fiber, vitamin B6, and iron. They increase bowel health, aid in weight loss and lower cholesterol.
Nutrition
- Energy:
- 400 kcal / 1672 kJ
- Fat:
- 8 g
- Protein:
- 20 g
- Carbs:
- 27 g
Cooking Time
- Preparation:
- 10 min
- Cooking:
- 25 min
- Ready in:
- 40 min
Ingredients
- 1 cup chickpeas, dry or two-15 ounce cans chick peas, drained
- 1 tbsp olive oil, (1/4 cup water)
- 1 medium onion, minced
- 2 cloves garlic, minced
- 1/4 cup red bell pepper, chopped
- 1 medium tomato, chopped
- 1 carrot, diced
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 2 cups liquid from boiled chickpeas, or vegetable broth
- 1/2 tsp sea salt
- 1/4 tsp Cayenne pepper
Instructions
- If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
- Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
- Lower heat to simmer and cook until tender, about 1 hour.
- Drain chickpeas and reserve 2 cups of liquid, set aside.
- If using canned chickpeas, start at step 5.
- Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
- Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
- Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
- Mash some of the chickpeas, with the back of a fork to thicken stew.
- Check seasoning, add cayenne pepper and extra salt and pepper as needed.
- Delicious served with brown rice.
Thank you for this wonderful recipe, I was searching for a garbanzo bean recipe tried some that wasn’t very good but yours is a keeper.
Thank you Twisty, I’m so happy you enjoyed it. Thank you for your feedback.
I cooked this meal for my family this evening. My dad is gluten intolerant and trying to lose weight so this I figured this recipe ticked the boxes! It was super easy to make. I swapped out the dried herbs for herbs from my garden and it tasted great. This meal tasted very subtly spicy, and there were lots of crunchy textures with the bell pepper and the chickpeas. Thank you for this recipe!
Thank you William, I’m happy that you enjoyed it. Love that you substituted fresh herbs for dried. Yum.
Love how simple yet aromatically flavorful and delicious this stew looks! My mother used to make this chickpea curry all the time with similar ingredients. It was wondrous and I really miss it. Now I have to replicate the curry on my own to obtain that same comfort! Cannot wait for your cookbook too!
Aww thank you Cassie, I’m happy to bring back fond memories. I appreciate your support.
This dish is so flavorful and delishes. I am so glad I found this recipe.
Marliese, I’m so happy you enjoyed it. Thank you so much for your feedback.
I have made this so many times and it is absolutely amazing. So flavorful
I’m happy you like it Shelly. thank you very much for your feedback.
Holy moly 65 grams of carbs in a serving
Lol, don’t take my word for it. Run it through your favorite nutrition calculator like My fitness pal. I might need to do it again. After all its only chickpeas so there might be an error on my part but I’m not sure, I’m not a nutritionist, I basically plug the amount in a calculator and what comes up I write down but sometimes I might make an error.
I ran it through My Fitness Pal and got 27 g of carbs per serving.
Thank you from the bottom of my heart, Deborah, I really appreciate you doing it. I had it on my to-do list. I will edit the recipe now.
Very good! Love it the flavor and a little heat was terrific! Thank you I’ve made two of your recipes so far and loved them both.
That’s wonderful to know, I’m happy you enjoyed it Jd. Thank you for your feedback.
I made this a week ago….instant classic!…loved it!
Thank you Terrence, so happy you enjoyed. I appreciate your feedback.
I’ve made this twice already and my husband and 1 year old (and me) love it! I’m going to make it again tonight for dinner. I’m loving your website by the way. Thank you!
Thank you Naomi, I’m so happy that you and your family enjoy it. I appreciate your feedback. thanks again.
Thank you so much for sharing this tasty recipe, it tastes amazing! I just made it for dinner and everybody liked it, including the children ?
That’s great to know Mirian, I’m so happy that everyone enjoyed it. Thank you so much for your feedback.