There’s nothing like a big warm bowl of stew on a chilly day. This Vegan Chickpea Stew is hearty, flavorful, and super cozy. It’s the kind of meal you’ll want to curl up with, and it comes together with simple pantry staples. I’ve made this so many times when I need something comforting but healthy. You’ll love how rich and satisfying it is without being heavy.
Why I Love This Recipe
This stew is one of those meals that feels like a hug in a bowl. I remember making it for the first time on a rainy night, and it instantly became a regular in my kitchen. The flavors deepen as it cooks, the veggies get tender, and the chickpeas make it hearty enough to stand on its own.
- Uses simple pantry ingredients
- Nourishing and filling
- Great for meal prep
- Perfect balance of comfort and nutrition
- Tastes even better the next day
What You’ll Need
- 2 tbsp olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, diced
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 bay leaf
- 3 cups chopped kale (stems removed)
- 1 tsp salt (or to taste)
- ½ tsp black pepper (or to taste)
- Fresh parsley for garnish
Pro Tips
- Always sauté your onions and garlic first—it builds the flavor foundation.
- Cut your veggies into even-sized pieces so they cook evenly.
- Don’t skip the smoked paprika—it gives a subtle smoky depth.
- Add kale at the very end so it stays bright green and tender.
- Taste and adjust seasoning before serving—the broth should be bold.
Tools You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon
- Chef’s knife
- Cutting board
- Measuring spoons and cups
- Ladle
Substitutions and Variations
- Swap kale for spinach or Swiss chard.
- Use sweet potatoes instead of regular potatoes for a sweeter flavor.
- Add zucchini or bell peppers for extra veggies.
- Make it spicy with a pinch of red pepper flakes.
Make Ahead Tips
This stew tastes even better the next day. Make a big pot, let it cool, then refrigerate. It keeps for up to 4 days. You can also freeze it for up to 2 months.
How to Make Vegan Chickpea Stew
Step 1: Sauté the base
Heat 2 tbsp olive oil in a large soup pot. Add 1 diced onion and 3 minced garlic cloves. Sauté for 3–4 minutes until softened and fragrant.
Step 2: Add carrots, celery, and potatoes
Stir in 3 diced carrots, 2 diced celery stalks, and 2 diced medium potatoes. Cook for 5 minutes to soften slightly.
Step 3: Add spices
Sprinkle in 1 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried thyme. Stir well so the veggies are coated.
Step 4: Add liquids and chickpeas
Pour in 4 cups vegetable broth, 1 can diced tomatoes, and 2 cans drained chickpeas. Add 1 bay leaf. Stir well.
Step 5: Simmer
Bring stew to a boil, then reduce heat. Cover and simmer for 25 minutes until potatoes are tender.
Step 6: Add kale and finish
Stir in 3 cups chopped kale. Cook for 5 minutes until wilted. Season with 1 tsp salt and ½ tsp black pepper (or to taste). Garnish with parsley before serving.
Leftovers and Storage
- Store in an airtight container in the fridge for up to 4 days.
- Freeze in portions for up to 2 months.
- Reheat gently on the stove or in the microwave.
Servings and Time
- Serves: 6 bowls
- Cook time: 40 minutes
Macros (per serving, approx.)
- Calories: 260
- Protein: 11g
- Carbs: 40g
- Fat: 6g
- Fiber: 11g
Why This Recipe Works (Quick Science)
The sautéing step builds flavor by caramelizing the natural sugars in onions and garlic. Chickpeas provide plant-based protein while also thickening the broth slightly as they simmer. Adding kale at the end locks in its bright color and fresh flavor.
Common Mistakes
- Cutting veggies too big—then they don’t cook evenly.
- Forgetting to rinse chickpeas—it can make the stew taste too starchy.
- Adding kale too early—it will overcook and lose color.
- Not tasting before serving—seasoning is key.
What to Serve With
- Crusty bread for dipping
- A simple green salad
- Brown rice or quinoa on the side
- Roasted veggies for extra flavor
FAQ
Can I use dried chickpeas?
Yes, just cook them first until tender before adding.
Can I make this in a slow cooker?
Yes! Sauté onions and garlic first, then add everything (except kale) and cook on low for 6–7 hours. Stir in kale before serving.
Can I make it oil-free?
Definitely—just sauté with a splash of vegetable broth instead of olive oil.
Conclusion
This Vegan Chickpea Stew is simple, hearty, and nourishing—the perfect go-to when you need a cozy meal. I hope you try it soon, and when you do, come back and share how it turned out for you. I’d love to hear your tweaks, tips, and stories!
