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!

4.92 from 102 votes

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Course: Entrée, Main Course, Stew

Cuisine: American, Italian

Keyword: Chickpea stew (vegan, gluten-free)

Prep Time: 10

Cook Time: 25

Servings:

Calories: 177kcal

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 3 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 the stew.
Check the seasoning, add cayenne pepper and extra salt and pepper as needed.
Delicious served with brown rice.

Nutrition