Spicy Chickpea Stew

The first time I made this spicy chickpea stew, my tiny apartment was filled with such incredible aromas that my neighbor knocked on my door just to ask what I was cooking. I had randomly thrown together spices I had on hand, not expecting much, but that first spoonful was absolutely transformative. The way the smoked paprika and cinnamon dance together creates this warmth that feels like a hug in bowl form. Now it is my go-to when I need something nourishing but do not want to spend hours in the kitchen.

Last winter during a particularly brutal cold snap, I made a massive batch of this stew and invited three friends over who were all feeling burnt out and overwhelmed. We sat around my tiny table with crusty bread, dipping into the steaming bowls, and something about the combination of spicy warmth and good company turned the whole evening around. One of them messaged me the next day saying it was exactly what they needed without even realizing they needed it.

Ingredients

• 2 cans chickpeas (15 oz each): Rinsing them thoroughly removes the canning liquid and helps the spices coat evenly
• 1 large onion: Finely chopped so they melt into the base rather than staying in distinct pieces
• 2 cloves garlic: Minced fresh, never jarred, for the best aromatic foundation
• 2 carrots: Diced into small cubes that become tender sweet pockets in the stew
• 1 red bell pepper: Adds a subtle sweetness that balances the spice beautifully
• 1 can diced tomatoes (14 oz): The backbone that creates that rich, stewy consistency
• 2 cups vegetable broth: Use a good quality one you would drink on its own
• 2 tablespoons tomato paste: Concentrates the tomato flavor and adds depth
• 2 tablespoons olive oil: For sautéing the vegetables and blooming the spices
• 1 teaspoon ground cumin: Earthy and essential for that Middle Eastern profile
• 1 teaspoon smoked paprika: The secret ingredient that adds incredible depth
• 1/2 teaspoon ground coriander: Brightens the heavier spices with citrusy notes
• 1/2 teaspoon ground turmeric: Adds beautiful color and subtle earthiness
• 1/2 teaspoon chili flakes: Adjust up or down based on your heat tolerance
• 1/2 teaspoon ground cinnamon: Just enough to add warmth without making it taste like dessert
• 1 bay leaf: Simmering with this herb adds a subtle background note
• Salt and pepper: Taste at the end and adjust generously
• Juice of 1/2 lemon: Brightens all the rich flavors right before serving
• 2 tablespoons fresh cilantro or parsley: The fresh finish makes everything pop

Instructions

Start your aromatic base:

Heat the olive oil in a large pot over medium heat, then add your chopped onion and let it cook for 4 to 5 minutes until it is soft and translucent

Add the vegetables:

Stir in the garlic, carrots, and bell pepper, sautéing for another 3 to 4 minutes until the vegetables start to soften

Bloom your spices:

Add the cumin, smoked paprika, coriander, turmeric, chili flakes, and cinnamon, cooking for just 1 minute while stirring constantly until the spices become incredibly fragrant

Build the stew:

Stir in the tomato paste, then add the diced tomatoes, chickpeas, vegetable broth, and bay leaf, bringing everything to a gentle boil

Simmer and develop:

Reduce the heat, cover, and let it simmer for 25 minutes, stirring occasionally to prevent anything from sticking

Thicken it up:

Remove the lid, season with salt and pepper, and continue simmering uncovered for 5 more minutes until the stew has thickened nicely

Finish bright:

Discard the bay leaf, then stir in the lemon juice and fresh herbs, tasting and adjusting seasoning as needed

Save

This stew has become my answer to practically everything, from Tuesday night dinners to impromptu gatherings. Something about the combination of spices and the way it fills the house makes everything feel a little more cozy and manageable.

Making It Your Own

I have found that this recipe is incredibly forgiving and adaptable. Sometimes I add a diced sweet potato with the carrots for extra sweetness, or throw in a handful of spinach at the very end just to wilt. The spice blend is also flexible, more chili flakes if you like it hot or extra cinnamon if you love that warm spice note.

Serving Suggestions

Crusty bread is absolutely essential here, something sturdy enough to scoop up every last bit of the flavorful broth. I have also served it over steamed rice or with a side of warm naan for dipping. A simple green salad with a bright vinaigrette cuts through the richness beautifully.

Storage and Meal Prep

This stew keeps beautifully in the refrigerator for up to five days and actually tastes better on day two or three as the flavors continue to meld. I often make a double batch and freeze individual portions for those nights when cooking feels impossible.

• Let the stew cool completely before storing to prevent condensation
• Freeze in portion sized containers for easy weekday lunches
• Reheat gently with a splash of water or broth to restore consistency

Save

There is something profoundly satisfying about a bowl of this stew, simple and nourishing. I hope it becomes a comfort in your kitchen too.

Recipe FAQs

→ Can I make this stew ahead of time?

Absolutely. The flavors deepen and develop overnight, making it an excellent make-ahead option. Store in an airtight container in the refrigerator for up to 4 days.

→ How can I adjust the spice level?

Reduce or omit the chili flakes for a milder version. For more heat, add extra chili flakes or include a diced jalapeño with the vegetables during sautéing.

→ Can I use dried chickpeas instead of canned?

Yes. Soak 1 cup dried chickpeas overnight, then simmer for 60-90 minutes until tender before adding to the stew. You'll need about 3 cups cooked chickpeas.

→ What can I serve with this stew?

Crusty bread, fluffy rice, or quinoa are perfect accompaniments. A crisp white wine like Sauvignon Blanc complements the spices beautifully.

→ Is this suitable for freezing?

Yes. Cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.