Potato and Chickpea Stew Recipe: Hearty, Vegan, and Protein-Rich

Potato and Chickpea Stew is a nourishing, plant based comfort dish packed with tender potatoes, protein-rich chickpeas, and warming spices. Hearty and satisfying, this vegan stew is perfect for wholesome weeknight dinners or cozy family meals.

1. How to Make

To make potato and chickpea stew, saute aromatics and spices, then simmer potatoes and chickpeas in a flavorful broth until tender, thick, and deeply comforting.

2. Ingredients

Main Ingredients:

• 3 medium potatoes, peeled and cubed
• 1½ cups cooked chickpeas (or 1 can, drained and rinsed)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon grated ginger
• 2 cups vegetable broth
• Salt, to taste

Optional Ingredients:

• 1 teaspoon ground cumin
• 1 teaspoon paprika or smoked paprika
• ½ teaspoon ground coriander
• ¼ teaspoon chili flakes or cayenne
• 1 cup diced tomatoes or crushed tomatoes
• ½ teaspoon dried thyme or oregano
• Fresh parsley or cilantro for garnish
• Lemon juice for finishing

3. Preparation Time

• Prep Time: 15 minutes
• Cooking Time: 30–35 minutes
• Total Time: About 50 minutes

4. Step-by-Step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add chopped onion and sauté until soft and translucent.
3. Stir in garlic and ginger; cook until fragrant.
4. Add cumin, paprika, coriander, and chili flakes; toast briefly.
5. Mix in diced tomatoes (if using) and cook for 3–4 minutes.
6. Add cubed potatoes, chickpeas, vegetable broth, and salt.
7. Bring to a gentle boil, then reduce heat and simmer uncovered for 25–30 minutes until potatoes are tender.
8. Stir occasionally and lightly mash a few potatoes to thicken the stew.
9. Taste and adjust seasoning; finish with a squeeze of lemon juice.
10. Garnish with fresh herbs and serve hot.

5. Servings

Serves 4 people.

6. Presentation & Decoration

Serve in deep bowls, topped with fresh parsley or cilantro and a drizzle of olive oil. Pair with crusty bread, flatbread, or steamed rice for a complete meal.

7. Best Time to Eat

Best enjoyed for lunch or dinner, especially during colder days or when you want a filling, nourishing vegan meal.

8. Portion Guide

• As a main dish: 1½–2 cups per person
• As a side stew: 1 cup per person

9. Storage & Shelf Life

• Refrigerator: Store in an airtight container for up to 4 days
• Reheating: Reheat on the stovetop or microwave, adding water or broth if thickened
• Freezing: Freezes well for up to 2 months

10. Allergy Guide

• Naturally vegan and dairy-free
• Gluten-free when served without bread or with gluten-free sides
• Nut-free

This potato and chickpea stew recipe delivers hearty texture, plant-based protein, and rich flavor making it a comforting vegan dish you’ll return to again and again

Frequently Asked Questions (FAQs)

1. Can I make potato and chickpea stew ahead of time?
Yes, this stew is perfect for meal prep. The flavors deepen as it sits, making it even better the next day. Store in the refrigerator and reheat gently before serving.

2. How can I thicken potato and chickpea stew naturally?
Lightly mash a few potatoes directly in the pot or simmer the stew uncovered for a few extra minutes to reduce the liquid and thicken it naturally.

3. Can I use canned chickpeas for this recipe?
Absolutely. Canned chickpeas are convenient and work well. Just be sure to rinse and drain them thoroughly before adding to the stew.

4. Is this potato and chickpea stew freezer-friendly?
Yes, the stew freezes very well. Let it cool completely, store in airtight containers, and freeze for up to 2 months. Thaw and reheat as needed.

5. What can I serve with potato and chickpea stew?
This stew pairs beautifully with crusty bread, flatbread, steamed rice, or quinoa for a complete and satisfying vegan meal.