Chickpea Stew - Vegan & Gluten Free
Camelia
The most comforting hearty Chickpea Stew Vegan and Gluten-free you've ever made. This simple recipe uses only basic ingredients and has an amazing taste that will make you want to come back for more.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Entree, Main Course
Cuisine American, Italian
Servings 6
Calories 400 kcal
- 1 cup chickpeas dry or two-15 ounce cans chick peas, drained
- 1 medium onion minced
- ¼ cup red bell pepper chopped
- 1 carrot diced
- 2 cloves garlic minced
- 1 tsp dried parsley
- ½ tsp dried basil
- ¼ tsp cayenne pepper
- ½ tsp dried oregano
- 1 medium tomato chopped
- 1 tbsp tomato paste
- 2 cups liquid from boiled chickpeas or vegetable broth
- ½ tsp sea salt
- 1 tbsp olive oil (/4 cup water)
Dry chickpeas should be sorted, washed, and soaked overnight. Drain and rinse the chickpeas the next day. Cover chickpeas with water 2 inches above them and boil on medium-heat.
Reduce heat to simmer, and cook for about an hour. Drain the chickpeas, and then reserve 2 cups liquid, set aside.
Heat oil or water in a large-saucepan on medium-high-heat. Then add onions and cook till soft for 3 minutes. Add garlic & cook for 30 seconds stirring. Add tomatoes, bell pepper, chickpeas, carrots, parsley, oregano nd basil.
Then add vegetable-broth and tomato paste or reserved chickpeas water. Cover and bring to boil. Reduce heat to medium-low and simmer for 20-30 minutes or till the mixture thickens.
Mash some of the chickpeas to thicken the stew. Check the seasoning, add cayenne pepper and extra salt and pepper as needed.