Spicy Chickpea & Veggie Stew

Spicy Chickpea & Veggie Stew

45 mins
easy
4 servings

A flavorful and satisfying vegetarian stew packed with chickpeas, peppers, and potatoes, perfect for a cozy weeknight dinner.

DinnerEasyFallVegetarian

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

1

Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 3 minutes.

Estimated time: 3 minutes

2

Add garlic and peppers; cook for 2 minutes more. Stir in cumin, paprika, and chili powder (if using).

Estimated time: 2 minutes

3

Add potato, chopped tomatoes, and vegetable stock. Bring to a simmer, then cover and cook for 15 minutes.

Estimated time: 15 minutes

4

Stir in chickpeas and cook for another 5 minutes, or until heated through.

Estimated time: 5 minutes

5

Cook rice according to package directions.

Estimated time: 15 minutes

6

Mix cooked rice with fresh herbs.

Estimated time: 2 minutes

7

Whisk together yogurt and minced garlic in a small bowl.

Estimated time: 1 minutes

8

Serve stew over rice, drizzle with garlic yogurt, and top with toasted pumpkin seeds and lemon wedges.

Estimated time: 2 minutes

9

Season to taste with salt and pepper.

Estimated time: 1 minutes

10

Enjoy!

Estimated time: 1 minutes