
Spicy Chickpea & Veggie Stew
A flavorful and satisfying vegetarian stew packed with chickpeas, peppers, and potatoes, perfect for a cozy weeknight dinner.
Equipment Needed
- Large Pot
- Mixing Bowl
Ingredients
- 2.00 tbspOlive Oil(For sautéing)
- 1.00 Onion(Finely chopped)
- 2.00 clovesGarlic(Minced)
- 250.00 gBell Peppers (mixed)(Frozen, chopped)
- 1.00 Potato(Peeled and diced)
- 1.00 tspCumin(Ground)
- 2.00 tspSmoked Paprika
- 1.00 tspChili Powder(Optional, for extra heat)
- 1.00 Bay Leaf(Optional)
- 400.00 gChopped Tomatoes(Diced)
- 400.00 mlVegetable Stock(Made up)
- 400.00 gChickpeas(DRAINED and rinsed)
- 300.00 gLong Grain Rice
- 15.00 gFresh Herbs (mint/parsley)(Chopped)
- 100.00 gNatural Yogurt
- 1.00 cloveGarlic (for yogurt)(Minced)
- 50.00 gPumpkin Seeds(Toasted)
- 1.00 Lemon(Wedges)
Instructions
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.
Estimated time: 3 minutes
Add garlic and peppers; cook for 2 minutes more. Stir in cumin, paprika, and chili powder (if using).
Estimated time: 2 minutes
Add potato, chopped tomatoes, and vegetable stock. Bring to a simmer, then cover and cook for 15 minutes.
Estimated time: 15 minutes
Stir in chickpeas and cook for another 5 minutes, or until heated through.
Estimated time: 5 minutes
Cook rice according to package directions.
Estimated time: 15 minutes
Mix cooked rice with fresh herbs.
Estimated time: 2 minutes
Whisk together yogurt and minced garlic in a small bowl.
Estimated time: 1 minutes
Serve stew over rice, drizzle with garlic yogurt, and top with toasted pumpkin seeds and lemon wedges.
Estimated time: 2 minutes
Season to taste with salt and pepper.
Estimated time: 1 minutes
Enjoy!
Estimated time: 1 minutes