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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


  • 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


  • Saucepan


  • 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