Chickpea stew is one of my most simple and hardy recipes that I make on repeat for quick and easy healthy weeknight dinners. I enjoy this meal with some rice, yoghurt and salad paired with it – just so delicious.
The Simple Ingredients:
These are the ingredients that I add into the chickpea stew every single time. Feel free to add tomato, pepper, chives, or any other inclusions that you like. This is a great recipe for emptying out the contents of your fridge’s vegetable drawer!
Chickpeas also work great with spice so I strongly encourage adding some chilli powder or peppers to this recipe – it makes a huge difference!
I love to serve this dish with some flat-leaf parsley on top!
How to make the stew with raw chickpeas?
If you want to make the chickpeas from scratch you must first let the chickpeas soak in water. This is vital for the chickpeas to soften properly.
Fill up a bowl with chickpeas and enough water so that the chickpeas are fully submerged underwater and leave to soak for a few hours, or overnight.
Once soaked, boil the chickpeas for 50 minutes, or until softened. Drain the cooked chickpeas once cooled.
How to make the stew?
In a large pot, brown the diced onions in olive oil for 5 minutes, until golden brown in colour. Then add the diced celery and carrots and allow to soften for another 5 minutes, stirring often.
Add the tomato paste and mix until softened for a couple of minutes. Add in the chickpeas, salt, mint and boiling water. Close the lid of the pot and leave to simmer on low heat for 50 minutes. Enjoy!
Chickpeas and Carrot Stew
Ingredients
- 320 g raw chickpeas or 700 g canned chickpeas
- 1 onion
- 1/2 bunch celery
- 2 carrots
- 1 tbsp sun-dried tomato paste
- 2 tbsp olive oil
- 1/2 tsp salt
- 1 tsp mint dry
- 650 ml boiling water
Instructions
- If you want to make the chickpeas from scratch: you must first let the chickpeas soak in water. This is vital for the chickpeas to soften properly.Fill up a bowl with chickpeas and enough water so that the chickpeas are fully submerged underwater and leave to soak for a few hours, or overnight. Once soaked, boil the chickpeas for 50 minutes, or until softened. Drain the cooked chickpeas once cooled.
- If using canned chickpeas start here. In a large pot, brown the diced onions in olive oil for 5 minutes, until golden brown in colour. Then add the diced celery and carrots and allow to soften for another 5 minutes, stirring often.
- Add the tomato paste and mix until softened for a couple of minutes. Add in the chickpeas, salt, mint and boiling water. Close the lid of the pot and leave to simmer on low heat for 50 minutes. Enjoy!