Chickpea Stew
Chickpea Stew is a classic for good reason — dry or 500 g of cooked chickpeas does most of the work, and the method is rewarding enough for a weeknight. Low and slow is the secret — the longer simmer lets dry or 500 g of cooked chickpeas soften and the flavours deepen. Below you will find the full ingredient list, the method, and a few tips we think make the difference.
- Serves 6
- Level Easy
Ingredients
- 150 g Dry or 500 g of cooked chickpeas
- 2 –3 ea. (2–3 cups) chopped medium onions
- 2 cup Vegetable broth
- 2 –3 cups chopped zucchini
- 6 –8 medium tomatoes, chopped, or 2–3 cups of canned tomatoes
- 1 Green bell pepper, chopped
- 1 Chile pepper, finely chopped
- 4 –6 cloves garlic, minced
- 4 tbsp Crunchy, unsweetened peanut butter
- 1 tsp Chopped Coriander
- 1 tsp Ground Turmeric
- 1 tsp Ground Cumin
- ½ tsp Salt
- ½ tsp Black Pepper
- 1 tsp Soy Sauce, optional, can use salt
- 2 tbsp Cilantro sprig, finely chopped (optional, for garnish)
Method
- If using dry chickpeas, wash, then soak for 12 hours, then cook 40–50 minutes until soft or for 8–10 minutes in a pressure cooker. If using a pressure cooker, do not depressurize but let the cool down; depressurizing causes the chickpeas to break open.
- Cook onions in the broth until softened.
- Add zucchini, tomatoes, bell pepper, chili pepper, and garlic and cook for 10–15 minutes, until peppers and zucchini are soft.
- Start boiling the rice.
- Add chickpeas, peanut butter, spices, and soy sauce. Keep simmering for 5–10 more minutes.
- Sprinkle with cilantro garnish if desired, then serve immediately.
Tips for the best Chickpea Stew
- Let the chickpea come up to room temperature for 15 minutes before cooking so it cooks evenly.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
- Keep the simmer gentle. A hard boil toughens dry or 500 g of cooked chickpeas and drives off the liquid too fast.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Slow cooker: brown everything first, then cook on low for 6–8 hours instead of simmering.
Serving ideas
Pairs well with a simple salad and a glass of something cold.
Storage
Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove or in the microwave until piping hot. Freezes well for up to 3 months.
Frequently asked questions
What can I substitute for dry or 500 g of cooked chickpeas?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Can I make Chickpea Stew ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Chickpea Stew recipe serve?
As written it serves 6. The quantities scale up or down in a straight line, so double everything for 6×2.
Is this Chickpea Stew recipe hard to make?
It is rated hard: 16 ingredients and 6 steps. Follow the order and the tips above and it is very forgiving.
Is Chickpea Stew vegan?
Yes — this version is vegan as written. Always check packaged ingredients if you have strict requirements.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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