Spanish Chickpea Stew

Course: Dinner

Cuisine: Spanish-inspired

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 330kcal

Author: Jacq

Spanish Chickpea Stew is a budget-friendly meal that's perfect for quick and easy meat-free, plant-based, vegan, & gluten-free week night dinners. You can also prepare this chickpea stew as added fat-free if preferred, and switch up the vegetables as it's an easily adapted recipe.

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US Customary - Metric

Equipment

Non-stick sauté pan/deep frying pan/ skillet, with a lid
cooking spatula/mixing spoon

Ingredients

To sauté veggies:

125 millilitres vegetable stock [or 2 tablespoons of olive oil]

Stew:

1 medium onion (diced)
4 cloves garlic (diced, use more garlic if liked)
2 teaspoons garlic powder [optional but adds an extra flavour dimension]
2 teaspoons dried mixed herbs
1 tablespoon paprika powder
500 grams tomato passata (or 1 x 400g (14oz) can of chopped tomatoes plus 100mililitres of vegetable stock)
1 tablespoon tomato puree/paste
1 teaspoon sugar (or your usual sugar or syrup such as maple syrup)
1.2 litres vegetable stock (use extra if required)
550 grams potatoes (Chopped into ½ inch pieces, can replace with sweet potatoes)
1 large red bell pepper (sliced, can replace with mixed frozen peppers)
1 can chickpeas (400 grams (14 oz) drained. About 1 ½ cups (240 grams) cooked chickpeas)
2 tablespoons red wine vinegar (or balsamic vinegar)
150 grams kale (chopped, or replace with spring greens or a cabbage such as savoy cabbage)

Instructions

Heat the olive oil or vegetable stock in the pan.
Add the onion and sauté over a low-medium heat for 5 minutes, stirring frequently.
125 millilitres vegetable stock, 1 medium onion
Add the garlic, paprika, mixed herbs, sugar, and garlic powder and mix well.
Cook for about 2 minutes, stirring to avoid sticking to the pan.
4 cloves garlic, 2 teaspoons garlic powder, 2 teaspoons dried mixed herbs, 1 tablespoon paprika powder, 1 teaspoon sugar
Next stir through the tomato paste and passata. Pour in the vegetable stock and mix.
500 grams tomato passata, 1 tablespoon tomato puree/paste, 1.2 litres vegetable stock
Next stir through the potatoes, chickpeas, and and bell pepper.
550 grams potatoes, 1 can chickpeas, 1 large red bell pepper
Add a lid to the pan and bring to the boil.
Place the lid over the pan askew, so that some steam can escape as it cooks, and cook over a medium heat for 20 minutes.
Add the red wine vinegar, kale, and some salt and pepper.
Bring back to the boil for 15 minutes, placing the lid askew over the pan.
2 tablespoons red wine vinegar, 150 grams kale
Check to see if the potatoes are cooked. If not pop on the pan lid and allow to sit off the heat for 10 minutes and they should soften up. If not add some extra stock and keep cooking until the potatoes have cooked.
Taste the seasoning and adjust if necessary.
Add an extra 125-250ml (½-1 cup) of vegetable stock if you prefer a looser sauce.

Optional serving suggestion:

Optional: To finish a squeeze of lemon juice over the stew is nice as is garlic stuffed olives or plain olives mixed through. Plus a sprinkle of chopped basil or parsley. A drizzle of vegan sour cream or plain yogurt is also a nice addition. We like to have quinoa or brown rice, and flat breads, with our chickpea stew.

Notes

Leftovers can be stored in the refrigerator in a covered container for up to three days. To reheat, add a little extra stock to the pan and cook over medium heat until the stew is piping hot throughout.
Or freeze for up to 3-4 months. Thaw the stew completely before reheating.
Leftovers can be used in a variety of ways, such as a filling for baked sweet potatoes or cabbage rolls. Or as an addition to wraps or flatbreads, although do strain off the liquid to avoid soggy wraps.
Sweet potatoes can be used instead of white potatoes although do adjust the cooking time as sweet potatoes may cook faster than white potatoes.
If replacing the passata with a can of chopped or diced tomatoes then also add an extra 100 mililitres (about 5-6 tablespoons) of vegetable stock.
If you have any fresh tomatoes than need using up they can be sliced and added to the stew.
Balsamic vinegar can replace the red wine vinegar.
The kale can be replaced with spring greens, or a cabbage such as savoy cabbage.

Nutrition