Save to Pinterest The first time I made this stew, I was amazed at how something so simple could taste so complex. The smoked paprika was a game changer I discovered by accident when I ran out of regular paprika mid-recipe. Now my apartment fills with this incredible aroma that makes neighbors stop by to ask what's cooking.
I served this at a dinner party last winter when my friend mentioned she was trying to eat more plant-based meals. Everyone went quiet after the first bite, and she asked for the recipe before she even finished her bowl. Now it's our go-to comfort food when we need something nourishing but don't want to spend hours in the kitchen.
Ingredients
- 2 tablespoons olive oil: This creates the foundation for building all those layered flavors
- 1 large onion, diced: The sweetness balances beautifully against the spices
- 2 garlic cloves, minced: Fresh is best here, it really makes a difference
- 2 medium carrots, diced: They add natural sweetness and texture
- 1 red bell pepper, diced: Brings a subtle sweetness and gorgeous color
- 1 zucchini, diced: Holds its shape well and soaks up the spiced broth
- 2 cans (15 oz / 400 g each) chickpeas, drained and rinsed: The heart of this stew, creamy and satisfying
- 1 teaspoon ground cumin: Earthy and essential for that Mediterranean warmth
- 1 teaspoon ground coriander: Adds bright, citrusy notes
- 1 teaspoon smoked paprika: This is the secret ingredient that makes everything taste deeper
- 1/2 teaspoon ground turmeric: For color and subtle earthiness
- 1/2 teaspoon chili flakes: Adjust this based on your heat preference
- 1/2 teaspoon ground black pepper: Freshly cracked really shines here
- 1 teaspoon sea salt: Taste as you go and adjust to your liking
- 1 can (14 oz / 400 g) diced tomatoes: Creates the beautiful saucy base
- 3 cups (720 ml) vegetable broth: Use a good quality one you'd drink on its own
- 2 cups (60 g) fresh spinach or kale, chopped: Wilts down beautifully and adds nutrition
- Juice of 1 lemon: Brightens everything at the end
- Fresh cilantro or parsley, chopped: Fresh herbs make it feel special
Instructions
- Build your aromatic base:
- Heat olive oil in a large pot over medium heat and sauté the diced onion for 3-4 minutes until translucent and fragrant.
- Add the vegetable medley:
- Toss in garlic, carrots, bell pepper, and zucchini, cooking for another 5 minutes while stirring occasionally until everything starts to soften.
- Wake up the spices:
- Stir in cumin, coriander, smoked paprika, turmeric, chili flakes, black pepper, and salt, cooking for just 1 minute until the spices become incredibly fragrant.
- Simmer to perfection:
- Add chickpeas, diced tomatoes, and vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes.
- Add the greens:
- Stir in spinach or kale and cook for 2-3 minutes until just wilted and vibrant.
- Finish with brightness:
- Stir in lemon juice, taste and adjust seasoning if needed, then serve hot garnished with fresh herbs.
Save to Pinterest My mom started making this weekly after she discovered how much better she felt eating more legumes. Now she keeps containers in her freezer for those nights when cooking feels like too much effort.
Serving Suggestions
This stew is incredibly versatile on its own, but I love serving it over fluffy quinoa or with a hunk of crusty bread to soak up every last drop of that spiced broth. Sometimes I'll make a quick batch of brown rice at the start of the week specifically to pair with leftovers.
Make It Your Own
I've found that adding diced sweet potato or eggplant at the beginning creates an even heartier version that's perfect for colder months. The sweet potato adds this natural creaminess that pairs beautifully with the smoked paprika.
Storage and Meal Prep
This stew actually tastes better the next day as all those spices meld together, making it perfect for meal prep. I often double the batch and portion it into glass containers for easy lunches throughout the week.
- Let it cool completely before refrigerating to maintain texture
- Freeze for up to 3 months in freezer-safe containers
- Add fresh herbs just before serving, they don't freeze well
Save to Pinterest There's something so satisfying about a one-pot meal that nourishes you from the inside out. This stew has become my answer to busy weeknights when I still want something that feels like a hug in a bowl.
Recipe FAQs
- → Can I make this stew ahead of time?
Absolutely. This stew actually improves after resting in the refrigerator for 1-2 days as the spices meld together. Store in an airtight container for up to 5 days and reheat gently on the stovetop.
- → What can I serve with chickpea stew?
Crusty bread, brown rice, or quinoa make excellent accompaniments. The stew also pairs well with roasted vegetables or a simple green salad for a complete meal.
- → How do I adjust the spice level?
Start with half the amount of chili flakes called for. You can always add more heat gradually. For a milder version, omit the chili flakes entirely and reduce smoked paprika slightly.
- → Can I freeze this stew?
Yes, this freezes beautifully for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What vegetables can I substitute?
Sweet potato, eggplant, butternut squash, or regular potatoes work wonderfully. Feel free to use whatever vegetables you have on hand—this stew is very adaptable.
- → How do I make it creamier without dairy?
Simply blend about one cup of the finished stew and stir it back into the pot. This creates a creamy texture while keeping it entirely plant-based.