Smoky Chickpea Stew

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Have dinner on the table in 40 minutes with this scrumptious vegan chickpea stew! Easy to make and packed with smoky delicious flavor, this will be your new go-to weeknight meal.

I’m noticing a big trend on this blog lately: soups and stews. In fact, at some point in December found myself getting into a pattern where I plan to make a sandwich or pasta or stir-fry, and then at the last minute change plans and make a big pot of soup or stew instead.

Hearty, easy-to-make, and super flavorful vegan soups and stews are what I crave this time of year. I hope you guys feel the same. (Spoiler alert: more soups and stews to come).

I’m a big fan of using garbanzo beans in all kinds of cozy stews like chili and curry because they’re packed with super satisfying fiber and protein, but also because they’re so easy to work with. They make for a stew that comes together in a cinch!

This chickpea stew recipe has become a favorite in my house — it’s super easy, flavorful, and so comforting!

Jump to:
  • Ingredients You’ll Need
  • How It’s Made
  • Leftovers & Storage
  • Frequently Asked Questions
  • Smoky Chickpea Stew

Ingredients You’ll Need

  • Olive oil. You can use another high-heat oil if you’d like, but olive will give your chickpea stew the best flavor.
  • Onion.
  • Red bell pepper. Another color of bell pepper could be substituted if you’d like.
  • Poblano pepper. This adds a touch of heat to the stew. You can leave it out or include some extra bell pepper if you’d like a milder version of the dish.
  • Garlic.
  • Spices. We’re using smoked paprika, ground cumin, and cayenne pepper. Leave out the cayenne if you’re not into the heat.
  • Vegetable broth.
  • Russet potato. A couple of red or yellow potatoes can be substituted if needed. Not a fan of potato? Sub your favorite veggies! Corn, cauliflower and sweet potatoes would all be really nice.
  • Canned chickpeas. You can use dried if chickpeas if you prefer, but you’ll need to soak and cook them in advance. (Soaking alone is not enough.) Try this method. You’ll need 3 ½ of cooked chickpeas for this recipe.
  • Fire roasted tomatoes. Using fire roasted tomatoes will give our stew maximum smoky flavor, but you can use regular diced tomatoes if that’s what you’ve got on hand.
  • Tomato paste.
  • Salt & pepper.
  • Fresh cilantro and/or scallions.

Tip: Want more veggies in your chickpea stew? Add them! Stir in some greens such as kale, spinach or swiss chard, add some carrots or parsnips, or thaw some frozen peas and add them when the stew is just about done!

How It’s Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!

  • Heat up some oil in a pot. I recommend using a big Dutch oven. Once the oil is hot, and diced onion, a red bell pepper, and a poblano pepper. Cook the onions and peppers for a few minutes, until they soften up a bit.
  • Add minced garlic and your spices. Cook everything for just about a minute, until the garlic becomes very fragrant. Make sure to keep stirring everything to prevent burning.
  • Add broth, diced potato and chickpeas.
  • Bring the liquid up to a boil, lower the heat, and let it simmer until the potato is tender. You can add a bit of water if the mixture becomes too dry while it cooks, just don’t overdo it!
  • Add the canned tomatoes, along with their juices and the tomato paste. Make sure you don’t add the tomatoes until the potatoes can be pierced with a fork. Adding the tomatoes too early could prevent the potatoes from fully cooking.
  • Let the pot simmer for a few minutes more, until the stew has a nice thick consistency.
  • Take the pot off of the burner and season the stew with salt and pepper to taste.
  • I like to garnish my chickpea stew with some scallions and cilantro.

Leftovers & Storage

Leftover chickpea stew keeps great! Store it in an airtight container in the fridge for up to 3 days.

Frequently Asked Questions

Is this stew gluten-free?

It is!

Is this chickpea stew spicy?

Just a bit, and this partly depends on how hot your poblano pepper is (which can vary quite a bit). If you’d prefer a heat-free version, substitute some extra bell pepper for the poblano, and omit the cayenne pepper.

Is there a way to reduce the sodium in this recipe?

Try using low sodium broth, chickpeas, and fire roasted tomatoes.

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5 from 4 votes Print

Smoky Chickpea Stew

Have dinner on the table in 40 minutes with this scrumptious vegan chickpea stew! Easy to make and packed with smoky delicious flavor, this will be your new go-to weeknight meal.

CourseEntree CuisineAmerican Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 4 Calories 378 kcal Author Alissa Saenz


  • 1tablespoonolive oil
  • 1medium onion,diced
  • 1red bell pepper,diced
  • 1poblano pepper,diced
  • 4garlic cloves,minced
  • 2teaspoonssmoked paprika
  • 2teaspoonsground cumin
  • ¼teaspooncayenne pepper
  • 2cupsvegetable broth
  • 1medium russet potato,scrubbed and cut into ½-inch pieces
  • 2(14 ounce or 400 gram) canschickpeas,drained and rinsed
  • 1(14 ounce or 400 gram) canfire roasted tomatoes
  • 2tablespoonstomato paste
  • Salt and pepper,to taste
  • Fresh cilantro and/or scallions,for topping

US Customary – Metric


  1. Coat the bottom of a large pot with the oil and place it over medium heat.

  2. When the oil is hot, add the onion, bell pepper, and poblano pepper. Sweat the veggies for about 10 minutes, until they soften and the onion becomes translucent.

  3. Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook everything for about 1 minute more, until the garlic becomes very fragrant.

  4. Stir in the broth, potatoes, and chickpeas.

  5. Raise the heat and bring the liquid to a boil. Lower the heat and let it simmer until the potato is fork tender, about 12 minutes, stirring occasionally. You can add some hot water to the pot if the liquid level becomes too low.

  6. Stir in the tomatoes and tomato paste. Continue cooking everything for about 5 minutes more, until the stew is thick.

  7. Remove the pot from the heat and season it with salt and pepper to taste.

  8. Ladle into bowls and top with scallions and cilantro. Serve.

Nutrition FactsSmoky Chickpea StewAmount Per Serving (1.5 cups)Calories 378Calories from Fat 60% Daily Value*Fat 6.7g10%Saturated Fat 0.8g4%Sodium 842mg35%Potassium 1000mg29%Carbohydrates 69.5g23%Fiber 13.2g53%Sugar 7.3g8%Protein 13.7g27%Calcium 90mg9%Iron 5.3mg29%* Percent Daily Values are based on a 2000 calorie diet.« Classic Vegan CheesecakeVegan Jambalaya (Slow Cooker or Stove Top!) »

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This was sooooo delicious! It’s the perfect balance of beans/veggies/potatoes and the “broth” was more like a creamy, savory sauce. Dee-lish!


  • This is insanely delicious, just like everything else on this blog. I don’t know how you aren’t widely renowned as a vegan chef. I have used your recipes for 3 years and have never had anything less than amazing come out of it. Served this with some fried, thin sliced scallions and vegan garlic bread with cashew ricotta spread over top. Holy shit.


    • I happened upon this recipe while looking for a chickpea + potato soup or stew. This will definitely be in our regular meal rotation from now on — it is simply delicious!! The smoky and spiciness is a perfect combo with the chickpeas, potatoes, tomatoes, and peppers. My husband and I made this an Indian-style meal by putting a yogurt cucumber sauce on top (to cool down the heat) and eating with naan bread. Sooo good and even better the next day! Thank you for the recipe!


    • So delicious and easy to make. The smoky flavor is great!


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Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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