Vegan Spanish Chickpea Rice Stew is the perfect midweek meal.
Ready in under an hour so perfect for those busy days when you need a nutritious but tasty meal.
People from Spain have been enjoying stews with chickpeas since the Middle Ages. Common vegetables often added to Spanish stews are cabbage, potatoes, carrots, chard, and green beans.
Traditionally Spanish Chickpea Stews contain meat such as pork, beef or chicken.
My Vegan Spanish Inspired Chickpea Rice Stew contains chickpeas, potatoes, bell pepper, onions, garlic, rice, tinned tomatoes and mixed herbs.
And the mandatory paprika. Delicious!
A serving of my Chickpea Stew only works out at around 323 calories!
So make sure you make a batch of my 3 ingredient flatbreads to accompany the stew! These flatbreads are so good!
Vegan Spanish Chickpea Rice Stew
A perfect budget-friendly family meal.
Bursting with plant-based goodness.
My recipe uses rice but If you’d prefer omit the rice!
Vegan Spanish Chickpea Rice Stew
- Sauté pan/deep frying pan or non-stick large saucepan
- 1 tablespoon olive oil or 1 cup of vegetable stock for sautéing with instead of the oil.
- 550 grams potatoes, cubed into roughly 1 inch pieces Or about 4 cups
- 1 bell pepper, sliced about 140 grams or 1 very full cup
- 1 medium onion, chopped or about 1 cup
- 4-6 cloves garlic, sliced
- 1 can chickpeas, drained 400 grams/ 14 oz
- 1 can chopped tomatoes 400 grams/ 14 oz
- 80 grams white long grain rice about 1/2 a cup. I used Basmati rice.
- 1 1/2 teaspoons dried mixed herbs or just dried thyme/ use a sprig or two of fresh thyme leaves if you have it. Remove the leaves and add to the stew or add the whole sprig and remove before serving.
- 1 tablespoon paprika sweet paprika if you have it.
- 1 teaspoon sugar or maple syrup or your usual sweetener/sugar
- 1 litre vegetable stock Or 1 US quart. Plus an extra cup or two of stock or water. One cup equals 250 ml.
- If using olive oil heat this in the pan. If using vegetable stock heat in the pan.Add the onion and garlic.Sauté for 5 minutes.
- Add the bell pepper, potatoes, chickpeas, rice, paprika, herbs, and 1 litre of vegetable stock.Mix.
- Bring to the boil.Lower the heat and simmer for 20 minutes
- After 20 minutes, turn off the heat but leave the pan on the cooker ring and place a lid on the pan.Leave for 10-15 minutes to continue cooking in the residual heat.The potatoes and rice will soften up.
- Check to see if the potatoes and rice are cooked.If not leave for another few minutes until just soft.
- Add an extra cup or 2 of vegetable stock to loosen up the sauce if desired. Stir and serve!
The following nutritional information is for guidance only and is not a strict analysis as ingredients will vary. Thanks!
Vegan Spanish Chickpea Rice Stew Recipe Notes
- I used basmati rice as it cooks faster. You can use wholegrain rice or brown basmati but perhaps pre-cook the rice first so that it can finish cooking in the stew. The rice helps thicken up the stew.
- For less rice use 1/4 a cup or about 40 grams.
- Or omit the rice altogether. It stills tastes amazing!
- Serve your stew with these amazing 3 ingredient flat breads. My family loved dipping and scooping up their chickpea stew with the flatbreads These flatbreads are so fluffy and light!
- Leftover chickpea stew will keep fresh in the fridge, covered for up to 3 days. Reheat until piping hot before enjoying again! Mix a little water through your leftovers as they will likely have gotten quite thick. Bring to the boil and gently simmer, stirring frequently, for a few minutes.
- Leftover chickpea stew is tasty served over toast for lunch or used as a tortilla wrap filling.
Looking for more quick plant-based and vegan dinner ideas?
For lazy or busy days stick this Vegan Smoky and Sweet Campfire Stew in the slow cooker to enjoy later!
Only got half an hour?
Try this super quick filling Vegan Stir-Fry Soup which is a meal in-its-self!
It keeps my family filled up all through the afternoon!
For an Old-School British family favourite try a slice of this Traditional ‘Cheese’ and Potato Pie!
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