This vegan chickpea stew is perfect for a dinner that’s made with staple ingredients that you probably have in your cupboards. It’s rich, savoury, and packed full of vegetables, as well as gluten-free and ready in under 30 minutes

Vegan chickpea stew gluten-free

Plant based comfort food deliciousness always gets a yes from me. During the cold months in particular, I’m all about eating cosy soups and stews all day every day. In particular when chickpeas are involved. They are an incredibly versatile ingredient that you can use in sweet and savoury recipes alike, adding both flavour and texture.

Closeup of a bowl of chickpea stew and rice

The chickpea stew I’m sharing today is no exception. It’s one of those incredibly simple meals that requires no fancy ingredients or preparation methods, but often becomes a favourite. I love throwing this one together whenever I’m not sure what to have for dinner, and couldn’t recommend it more!

What’s to love about this vegan chickpea stew?

This is a great meal to add to your weekly dinner rotation! It’s…

Chickpea stew with vegetables
  • Packed full of rich, savoury flavours.
  • Comforting and hearty.
  • Made with simple ingredients.
  • Ready in under 30 minutes.
  • Naturally gluten-free.
  • Beginner-friendly.
Vegan chickpea stew with spinach and rice

I would recommend serving it with a thick slice of bread, or over a bed of rice. I love adding some fresh herbs as garnish, or some chilli flakes for an extra hint of spice.

Ingredients you’ll need

Vegetable stew with rice
  • Vegetables: I used onion, garlic, carrots, bell peppers, cauliflower, zucchini and tomatoes. The fresh tomatoes are pretty essential, but as for everything else, you can swap it out for any vegetables of your choice.
  • Spices: paprika, cumin and turmeric. They work really well together to create an amazing smoky flavour.
  • Chickpeas. You can either cook your own chickpeas from scratch, or use tinned.
  • Chopped tinned tomatoes.
  • Veggie broth.
  • Tamari. You can use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Dried basil and thyme. Great for a hint of freshness.
  • Maple syrup, or any other liquid sweetener of your choice.
  • Spinach. You can also use another leafy green, such as kale.
Chickpea stew with vegetables and spinach

How to make a delicious chickpea stew

Firstly, heat olive oil in a pan over a medium heat, adding the onion and garlic. Cook for 2-3 minutes to allow them to soften.

Now add the carrots and bell peppers together with the tomato paste, cooking for 3-4 minutes more.

When they soften, add the cauliflower, zucchini and tomatoes. Stir the vegetables together, then add the paprika, cumin and turmeric. Cook for around 5 minutes, stirring frequently.

Now add the chickpeas, tinned tomatoes, veggie broth, tamari, dried basil, dried thyme and maple syrup. Simmer for 15 minutes, stirring occasionally. You may wish to add more veggie broth if necessary to achieve your desired thickness.

At the last minute, stir in the spinach and serve with rice or any other side of your choice when it wilts.

Closeup of a bowl with vegetables and chickpeas

Storing and freezing

This stew is great for meal prep and keeps well in the fridge in an airtight container for 4-5 days.

Closeup of a bowl of chickpea vegetable stew

You can also freeze it in individual freezer-friendly bags/containers. Thaw from frozen on the stove until heated through. You may need to add a little bit more vegetable broth throughout this process.

Closeup of a bowl of chickpea stew with rice

Other delicious chickpea recipes

Vegan chickpea stew gluten-free

Let me know in the comments: what’s your go-to simple dinner? If you give this vegan chickpea stew a go, be sure to tag me on Instagram (@earthfmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Vegan chickpea stew gluten-free

Get the Recipe: Vegan Chickpea Stew (Gluten-free)

This vegan chickpea stew is made with lots of vegetables and simple ingredients, coming together in under 30 minutes. It's wholesome, comforting and hearty, making an ideal dish for a gluten-free weeknight dinner.
5 from 1 vote

Ingredients

  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 2 large carrots, peeled and chopped
  • 2 large bell peppers, diced
  • 3 tbsp tomato paste
  • 3 cups cauliflower, florets
  • 1 large zucchini, chopped
  • 7 oz tomatoes, diced
  • 2 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 2 cans chickpeas, (1 1/2 cups or 14 oz cooked chickpeas)
  • 2 cans tinned tomatoes, (14 oz)
  • 3 cups veggie broth
  • 2 tbsp tamari
  • 1 tbsp dried basil
  • 1 tbsp dried thyme
  • 1 tbsp maple syrup
  • 2 cups spinach

Equipment

  • Saucepan

Instructions 

  • Heat olive oil in a pan over a medium heat, adding the onion and garlic. Cook for 2-3 minutes to allow them to soften.
  • Add the carrots and bell peppers together with the tomato paste, cooking for 3-4 minutes more.
  • Now add the cauliflower, zucchini and tomatoes. Stir the vegetables together, then add the paprika, cumin and turmeric. Cook for around 5 minutes, stirring frequently.
  • Add the chickpeas, tinned tomatoes, veggie broth, tamari, dried basil, dried thyme and maple syrup. Simmer for 15 minutes, stirring occasionally. You may wish to add more veggie broth if necessary to achieve your desired thickness.
  • At the last minute, stir in the spinach and serve with rice or any other side of your choice when it wilts.
Calories: 247kcal, Carbohydrates: 46g, Protein: 10g, Fat: 6g, Saturated Fat: 1g, Sodium: 1650mg, Potassium: 1801mg, Fiber: 12g, Sugar: 27g, Vitamin A: 12105IU, Vitamin C: 194mg, Calcium: 198mg, Iron: 7mg
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Easy vegan chickpea stew