Chickpea Stew (Vegan, Gluten-free)

Here is the best comforting and hearty Chickpea Stew (Vegan, Gluten-free) ever! Made with simple ingredients from basic ingredients with an amazingly delicious taste that will keep you coming back for more!

Chickpea Stew (Vegan, Gluten-free)

Chickpea Stew (Vegan, Gluten-Free)

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.

Chickpea Stew (Vegan, Gluten-Free)

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.


 

Categories

Categories: ,
Cuisines: ,
Season:

Nutrition

Energy:
400 kcal / 1672 kJ
Fat:
8 g
Protein:
20 g
Carbs:
27 g
Per portion

Cooking Time

Preparation:
10 min
Cooking:
25 min
Ready in:
40 min
For:
6 servings

Ingredients

Instructions

  1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
  2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  3. Lower heat to simmer and cook until tender, about 1 hour.
  4. Drain chickpeas and reserve 2 cups of liquid, set aside.
  5. If using canned chickpeas, start at step 5.
  6. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
  7. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
  8. 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.
  9. Mash some of the chickpeas, with the back of a fork to thicken stew.
  10. Check seasoning, add cayenne pepper and extra salt and pepper as needed.
  11. Delicious served with brown rice.

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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247 Comments
  1. Marie
    January 24, 2019

    Used a jar of chickpeas, a large fresh tomato and left out the tomato paste. It was delicious

    • Michelle Blackwood
      January 24, 2019

      I’m happy you enjoyed it Marie with your adjustments.

  2. Maike
    January 12, 2019

    This looks absolutely delicious!! I love that we have all ingredients in the house. It’s going to go on our menu rotation next week. Thank you for sharing!

    • Michelle Blackwood
      January 12, 2019

      Thank you Maike, hope you enjoy it.

  3. Bassima medawar
    January 9, 2019

    In lebanon, we add eggplant to this dish and you get a vegitable in the recipe to add to its wholesomeness! Re chickpeas, when we soak them overnight we add a half tea spoon of baking soda to the soaking dish. It takes less time to boil and they come out tender.

    • Michelle Blackwood
      January 9, 2019

      Oh sounds delicious with eggplant. I will have to try it. Thank you for sharing your tips.

  4. Lauren Lyons
    January 8, 2019

    Is it necessary to add the rice? It sounds like it would hold up well on its own.

    • Michelle Blackwood
      January 8, 2019

      Are you referring to the Chickpea Stew recipe of my burger recipe? Well for this chickpea stew, you don’t need to add rice. For The burger recipe I did but you can try it without and see

      • Lauren Lyons
        January 18, 2019

        Thank you. I was referring to the chickpea stew! It looks fantastic.

  5. Katelyn Mauer
    January 4, 2019

    Absolutely LOVE this recipe! We are meat eaters and I’m trying to introduce my husband to more meat-free meals – this one was a big time HIT! So easy and delicious. My sister and her fiance are vegan and visiting us in Texas this week, so I’ll be making this for them! Served naan on the side. Thanks for the great recipe!

    • Michelle Blackwood
      January 4, 2019

      Katelyn, I’m so happy you loved it and I hope your Sister and her fiance enjoy it too. Thank you very much for sharing your feedback.

  6. Kaz
    December 27, 2018

    Thank you for your blog. I am transitioning from meat and your recipes sound great. I tried and love the coconut bacon

    • Michelle Blackwood
      December 27, 2018

      That’s so wonderful Kaz, I’m so happy you found me and you like the coconut bacon. Hope you enjoy the chickpea stew as well.

  7. Evette
    December 26, 2018

    I made this for one of our dish on Christmas and it was a fabulous!?????☺

    • Michelle Blackwood
      December 26, 2018

      That’s awesome Evette, I’m so happy you enjoyed it. Thank you for sharing.

  8. Lesley
    December 25, 2018

    How much is a portion? Thanks in advance!

    • Michelle Blackwood
      December 25, 2018

      Lesley, 1/2 cup per serving would give you around 6 servings. 1 cup about 3 so double the recipe to serve more people.

  9. Nicole C.
    December 11, 2018

    Michelle – this is such a wonderful, flavorful, and easy recipe that even my meat eating husband loves for dinner. It’s definitley become a regular in the dinner rotation at our house! Thanks for sharing!

    • Michelle Blackwood
      December 11, 2018

      Nicole, I’m so happy you and your husband love it. I made it as well for supper since I needed to update the photos and I was blown away how simple yet delicious it tastes. Thank you for your feedback.

  10. Jennifer
    November 21, 2018

    This is an excellent recipe and a great base. I didn’t have a tomato so I used chopped cherry tomatoes and prefer vegetable stock. I also added kale, turmeric, curry, red pepper flakes and garnished with a handful of cilantro.

    • Michelle Blackwood
      November 22, 2018

      Jennifer I’m happy you enjoyed it and your adjustments sound flavorful. Thank you for your feedback.

  11. Wendy Sprague
    November 15, 2018

    Yum! Will make this again. I used canned tomatoes instead of fresh and served with a side of Farro (10-minute Farro from Trader Joes).

    • Michelle Blackwood
      November 15, 2018

      Awesome thank you Wendy, I’m so happy you enjoyed it and you left us a feedback.

  12. Celia
    November 1, 2018

    My daughter is 15 and vegetarian. She loved this!

  13. Megan
    October 31, 2018

    We had friends over for dinner last night. They are Vegan and we are gluten free… this was perfect! Thank you so much for the recipe!

    • Michelle Blackwood
      October 31, 2018

      Megan I’m so happy that you enjoyed it and it worked out great for your friends too. Thank you very much for your feedback.

  14. alecia anderson
    October 19, 2018

    Candied yams so good I love making them myself, i’ve never tried the vegan way to do it but i’ll try and let you know how it turns out

  15. Gabby
    October 13, 2018

    This is so good!! Easy to make.

    • Michelle Blackwood
      October 13, 2018

      Thank you Gabby for your feedback. I’m so happy you enjoyed it.

  16. Frieda
    September 19, 2018

    This was super delicious! Thank you for sharing the recipe!

  17. Sheetal Paulson
    September 10, 2018

    Delicious looking! Are the calories with the brown rice?

    • Michelle Blackwood
      September 10, 2018

      Thank you Sheetal, Recently we upgraded to a new recipe card theme and so most of my nutritional data is at an incorrect default setting so I’m slowly going through each recipe and correcting them. So I just did from grams to portions. So calories don’t include the brown rice.

  18. Ida
    August 22, 2018

    Added extra vegetables. So good!

    • Michelle Blackwood
      August 22, 2018

      That’s wonderful Ida, I’m so happy you enjoyed it. I wonder what veggies you added.

  19. Becky Payne
    August 4, 2018

    Wow – what a wonderful dish to make during summer when I have fresh basil and peppers growing. I prefer vegetables/legumes instead of meat and I particularly like chick peas. And I also must say this is a cheap recipe!! What’s not to like? This is going on my meal plan for this week. And one more thing — for the girl who posted that her family is allergic to tomatoes, I suggest substituting zucchini.

    • Michelle Blackwood
      August 4, 2018

      Thank you for your great feedback Becky, hope you enjoy it. It is definitely a cheap meal and I love your suggestion of substituting the tomato with zucchini.

  20. Chassy
    August 1, 2018

    I’ve made this recipe twice now once using vegetable broth the other using the chickpea broth. I kind of like the vegetable broth better and each time I used Himalayan salt adding Turmeric. This is a simple easy delicious stew. Will be keeping this recipe for future use. Thank you for this recipe!

    • Michelle Blackwood
      August 1, 2018

      Thank you Chassy for your feedback I’m so happy you enjoy it.

  21. Stephie
    July 29, 2018

    Is there a way to do this without tomatoes? They’re an allergy in my house.

    • Michelle Blackwood
      July 29, 2018

      Stephanie, just leave it out and it should be fine. You can add some chopped fresh bell peppers or roasted ones.

  22. Becca
    July 25, 2018

    This stew was AMAZING. And so simple to make. The flavors were vibrant & I didn’t need to add extra. Leftovers the next day were 10x better too after the seasonings sat overnight. Will be making this again!

    • Michelle Blackwood
      July 26, 2018

      That’s great Becca, I’m very happy you enjoyed it. Yes leftovers are great.

  23. Ray D
    July 2, 2018

    Just made it, very delicious lots of flavor.
    Thanks, will have to try it with cilantro

    • Michelle Blackwood
      July 2, 2018

      I’m so happy you enjoyed it Ray, thank you so much for your feedback. I love cilantro.

  24. Mochline
    June 8, 2018

    I just have to tell you how much my husband and I love this recipe, it has become part of my monthly menu. I add some curry powder and a little tumeric and a whole lot of fresh cilantro. Thank you so much.

  25. Melissa
    June 2, 2018

    Looks yum!cant wait to make it.

  26. Carley
    May 31, 2018

    Made this last night for me and my partner and had leftovers for lunch. A thoroughly enjoyable meal. Delicious!

    • Michelle Blackwood
      May 31, 2018

      Thank you Carley for your feedback, I’m so happy you and your partner enjoyed it.

  27. Kendra
    May 30, 2018

    Would this cook well in a crock pot?

    • Michelle Blackwood
      May 30, 2018

      I haven’t tried but it should definitely work.

  28. Shannon
    May 12, 2018

    This recipe is wonderful. My husband even loved it and he does not like to try new foods. I used canned chick peas and chicken broth. I will make this again for sure. Thanks for sharing it.

    • Michelle Blackwood
      May 13, 2018

      Thank you Shannon for your feedback, I’m so happy that you and your hubby loved it.

  29. Courtney
    May 12, 2018

    Is the 400 calories including rice or just the recipe? A bit confused. It was super delicious though!!

  30. Frank Kraemer
    May 8, 2018

    Nice recipe! I like the touch of cayenne to the end. I cook a chickpea stew at least once a week. However, I like to use turmeric and curry and instead of tomatoes I use coconut milk.

    • Michelle Blackwood
      May 8, 2018

      Thank you Frank, so happy with how you make the recipe yours. Loving your variation.