When I first became a vegetarian (when I was 14 years old), my mum was given this recipe by her sister (I think), and it has since been one of my go-to recipes for dinner. It’s filled with lots of good things, and it is filling but still light. Plus, it uses ingredients I almost always have on hand.

Chickpea Stew #vegan

Chickpea Stew



5.0 from 1 reviews
Chickpea Stew
Delicious Chickpea Stew - Vegan and Gluten Free
Recipe type: Dinner
Serves: 2
  • 1 carrot
  • 1 onion
  • 1 clove garlic
  • 1 tin tomatoes
  • 2 potatoes
  • 1 tin chickpeas
  • ½ teaspoon cumin
  • ½ teaspoon turmeric
  • 1 teaspoon paprika
  • 1 cup veggie stock
  • ⅓ red chilli
  • Spring onion (for garnish)
  • Dash of olive oil
  1. Boil the kettle and make the vegetable stock.
  2. Chop the potatoes and carrots into bite sized pieces and the onion into small pieces.
  3. Add a dash of olive oil into a medium-sized saucepan and add the onions. Saute for a few minutes until they go translucent, and then add the garlic, potatoes, carrot and spices. Stir for a few minutes until well coated and then add the chilli and vegetable stock. Add the tinned tomatoes and let simmer for about 20-30 minutes.
  4. Once it is at a good consistency and the potatoes and carrot are cooked, add the chickpeas, and then simmer for a further 5 minutes or so.
  5. Serve on top of rice and garnish with spring onion.



Have a great week.


Robyn xx