Hearty Spicy Potato Chickpea Stew
A warm, satisfying vegan stew brimming with chickpeas, potatoes, and vibrant veggies. Naturally protein- and fiber-rich, this quick one-pot meal is perfect for weeknight dinners or meal prep, delivering comfort, flavor, and nutrition in every bite.
Equipment
- 1 large soup pot
- Cutting board
- Chef’s Knife
- Measuring Spoons
- Can opener
- Immersion blender (optional)
Ingredients
- 1 small red onion diced
- 3 cloves garlic minced
- 1 red bell pepper diced
- 2 jalapeno peppers diced
- 2 tsp sweet paprika
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ tsp turmeric
- 4 medium gold potatoes cubed
- 1 15 oz can chickpeas, drained and rinsed
- 1 15 oz can fire-roasted tomatoes
- 4 cups low-sodium vegetable broth
- Handful of spinach or other greens
- Optional garnishes: fresh lime juice scallion tops, or cilantro
Instructions
- Prep Your Vegetables: Start by preparing all your vegetables to ensure smooth cooking. Dice the small red onion into fine pieces so they cook evenly and release their natural sweetness. Mince the garlic cloves carefully, making sure the pieces are small enough to distribute flavor throughout the stew. Chop the red bell pepper and jalapeno peppers into bite-sized cubes. Finally, peel (if desired) and cube the gold potatoes into roughly 1-inch pieces for even cooking. Having all ingredients prepped first makes the cooking process much more organized.
- Sauté Aromatics: Place a large soup pot on medium heat and add a splash of water or vegetable broth to prevent sticking. Add the diced onion and minced garlic to the pot. Sauté for 2–3 minutes, stirring occasionally, until the onions become translucent and fragrant, and the garlic is lightly golden. This step builds the foundation of flavor for the stew. Be careful not to overcook the garlic as it can turn bitter.
- Cook the Peppers: Next, add the diced red bell pepper and jalapeno peppers to the sautéed onion and garlic mixture. Stir well to combine, letting the vegetables soften over 3–4 minutes. The peppers will release a subtle sweetness and mild heat that balances the stew. Stir occasionally to prevent sticking and ensure all sides cook evenly.
- Toast the Spices: Once the vegetables are soft, it’s time to add the spices sweet paprika, smoked paprika, cumin, and turmeric. Sprinkle them evenly over the sautéed vegetables. Stir constantly for about one minute to toast the spices lightly. This step enhances the aroma and deepens the flavor, giving the stew a rich, warm base.
- Combine Main Ingredients: Add the cubed potatoes, drained chickpeas, and fire-roasted tomatoes into the pot. Pour in the 4 cups of low-sodium vegetable broth. Stir thoroughly to combine all ingredients, making sure the potatoes and chickpeas are fully submerged. This step ensures even cooking and allows the flavors to meld together beautifully.
- Bring to a Boil and Simmer: Raise the heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and cover the pot with a lid. Let the stew simmer for 20 minutes, or until the potatoes are tender when pierced with a fork. During simmering, the flavors intensify, and the chickpeas and potatoes soak up the spices and tomato richness. Stir occasionally to prevent sticking at the bottom.
- Thicken the Stew (Optional): If you prefer a thicker, creamier consistency, blend a portion of the stew. You can use an immersion blender directly in the pot for a few seconds or carefully transfer 3–4 ladles into a blender, then return the blended portion to the pot. Stir well to incorporate. This step gives the stew a satisfying texture without needing any cream or dairy, keeping it vegan-friendly.
- Add Greens: Finally, add a handful of fresh spinach or your choice of greens to the simmering stew. Stir gently for 1–2 minutes until the greens wilt but retain their vibrant color. This step adds a fresh, nutritious touch and enhances the visual appeal of the dish.
- Taste and Adjust Seasonings: Before serving, taste the stew and adjust seasonings as needed. Add a pinch of salt or a squeeze of fresh lime juice to brighten the flavors. You can also add freshly cracked black pepper or additional paprika if you desire more depth and heat.
- Garnish and Serve: Serve the stew hot in bowls, garnished with chopped scallion tops, fresh cilantro, or an extra squeeze of lime juice. Pair with crusty bread, rice, or enjoy as a standalone meal. This final presentation step not only enhances the flavor but also makes the dish look inviting and restaurant-quality.
Notes
- Use medium-gold potatoes for a creamy texture without turning mushy.
- Drain and rinse canned chickpeas to reduce sodium and remove excess liquid.
- Adjust the number of jalapenos according to your preferred spice level.
- Fire-roasted tomatoes add a smoky depth, but plain diced tomatoes work in a pinch.
- You can thicken the stew by blending some potatoes and chickpeas, or leave it brothy.
- Fresh greens like spinach, kale, or Swiss chard add color, flavor, and nutrition.
- Serve immediately or allow flavors to meld by refrigerating for a few hours.
