Spicy Chickpea Stew

The first time I made this stew, my apartment smelled so incredible that my neighbor knocked on my door to ask what I was cooking. We ended up sharing bowls on my fire escape while a winter storm blew through the city, and I've been hooked on the way these spices fill a room ever since.

I brought this to a potluck last fall when my friend was recovering from surgery, and her whole family kept asking for the recipe. Something about how the smoked paprika and lemon brighten everything up makes it feel special even though it comes together in under an hour.

Ingredients

• 2 tablespoons olive oil: This is your foundation, and extra virgin really does shine here since the flavor carries through the whole stew
• 1 large onion, diced: Take your time dicing evenly so every spoonful gets that sweet, cooked-through onion flavor
• 2 garlic cloves, minced: Fresh minced garlic makes a difference over pre-minced, which can taste bitter
• 2 medium carrots, diced: These add natural sweetness and hold their texture beautifully through the simmer
• 1 red bell pepper, diced: The red bell pepper brings this subtle sweetness that balances the spices perfectly
• 1 zucchini, diced: Dont go too small with the dice or it will disappear into the stew
• 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed: Rinse them really well until the water runs clear to remove the starchy canning liquid
• 1 teaspoon ground cumin: This is the backbone of the flavor profile, so use fresh if you can
• 1 teaspoon ground coriander: Adds this bright, almost citrusy warmth that youll notice in the background
• 1 teaspoon smoked paprika: The secret ingredient that gives the stew that irresistible depth
• 1/2 teaspoon ground turmeric: Mostly for color but adds this subtle earthiness too
• 1/2 teaspoon chili flakes: Start here and adjust, remembering the heat builds as it simmers
• 1/2 teaspoon ground black pepper: Freshly ground makes such a difference here
• 1 teaspoon sea salt: Taste at the end though, as broth brands vary wildly in saltiness
• 1 can (14 oz / 400 g) diced tomatoes: Fire-roasted ones add another layer if you can find them
• 3 cups (720 ml) vegetable broth: A good quality broth matters since it becomes the base of everything
• 2 cups (60 g) fresh spinach or kale, chopped: Spinach wilts down beautifully, while kale holds up longer if youre making ahead
• Juice of 1 lemon: Dont skip this, it wakes up all the spices at the very end
• Fresh cilantro or parsley, chopped: The finishing touch that makes everything taste fresh and bright

Instructions

Perfect for simmering soups, baking casseroles, and serving cozy one-pot meals straight from oven to table.

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Build your aromatic base:

Heat that olive oil in a large pot over medium heat and toss in your diced onion. Let it soften for about 3 to 4 minutes until it turns translucent and smells sweet, catching it before it starts browning.

Add the vegetables:

Throw in your garlic, carrots, bell pepper, and zucchini. Stir everything around and let it cook for another 5 minutes, just until the vegetables start to soften a bit and your kitchen starts smelling amazing.

Wake up the spices:

Sprinkle in all your spices, cumin through salt, and stir constantly for about 1 minute. You want them to bloom in the hot oil, becoming fragrant and toasty, not burnt.

Create the stew:

Pour in the chickpeas, diced tomatoes with all their juices, and the vegetable broth. Bring everything to a bubble, then turn down the heat and let it simmer uncovered for 20 to 25 minutes. The stew will thicken slightly and the flavors will meld together beautifully.

Add the greens:

Stir in your spinach or kale and cook for just 2 to 3 minutes until it wilts down into the stew. Spinach practically melts in, while kale keeps a bit more texture.

Finish with brightness:

Squeeze in that fresh lemon juice and give everything a good stir. Taste now and adjust the salt or chili flakes if needed, remembering that flavors concentrate slightly as it sits.

Serve it up:

Ladle the stew into bowls while its piping hot and scatter fresh cilantro or parsley over the top. The herbs hit the hot steam and release this final burst of aroma that makes the whole dish feel complete.

Save

My sister texted me at midnight after I left her some leftovers, saying she couldn't stop eating it straight from the container with a spoon. That's when I knew this wasn't just another recipe, it was the kind of food that pulls people to the kitchen.

Making It Your Own

I love adding a diced sweet potato in step two when the carrots go in, especially in colder months when something extra hearty hits the spot. The sweetness plays so nicely with the smoked paprika, and it makes the stew feel even more substantial without being heavy.

Perfect Pairings

Something about the spices here just works with crusty bread, the kind with a thick crust that's perfect for dunking. I've also served it over fluffy quinoa when I want to bulk it up for dinner, and the nutty flavor of the grain complements the earthy spices beautifully.

Meal Prep Magic

This stew might actually be the ultimate meal prep food because the flavors deepen and meld overnight in the fridge. I always make a double batch now, portioning it into containers for the week, and honestly, day two and three taste even better than when it's freshly made.

• Let the stew cool completely before refrigerating to prevent condensation from making it watery
• Freeze portions in freezer-safe bags for up to three months, laying them flat to save space
• When reheating, add a splash of broth and warm it gently over medium-low heat to preserve the texture

Rinse produce, fill pots, and clean cookware easily with flexible spray options for everyday cooking tasks.

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Save

There's something about a pot of simmering stew that makes a house feel like home, and this one has become my go-to for when I need that feeling in a hurry.

Recipe FAQ

→ Can I make this stew ahead of time?

Yes, this stew actually tastes better the next day as flavors continue to develop. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.

→ What can I serve with spicy chickpea stew?

This stew pairs beautifully with crusty bread for dipping, brown rice, quinoa, or couscous. A simple green salad with lemon vinaigrette complements the rich flavors perfectly.

→ How do I adjust the spice level?

Start with half the recommended chili flakes, then taste and add more gradually. For a milder version, omit chili flakes entirely. The smoked paprika provides warmth without excessive heat.

→ Can I freeze this stew?

Absolutely. Cool completely, then freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove. The texture remains excellent after freezing.

→ What vegetables work best in this stew?

Carrots, bell peppers, and zucchini provide wonderful texture and flavor. You can also add sweet potatoes, eggplant, or butternut squash for more depth. Leafy greens like spinach or kale add nutrition at the end.