Chickpea Stew (Vegan, Gluten-free)

– 1 cup chickpeas, dry or two-15 ounce cans chick peas, drained – Olive oil, (1/4 cup water) – Medium onion, minced – 2 cloves garlic, minced –  Red bell pepper, chopped – 1 medium tomato, chopped – 1 carrot, diced


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 3 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.

9. Mash some of the chickpeas, with the back of a fork to thicken the stew.

10. Check the seasoning, add cayenne pepper and extra salt and pepper as needed.

11. Delicious served with brown rice.

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