Creamy Chickpea and Vegetable Stew
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This Creamy Chickpea and Vegetable Stew is a comforting vegan stew made with simple ingredients. To make this chickpea stew just mix the ingredients and allow them simmer for about an hour to combine all of the flavors.
A creamy chickpea stew that you can make with pantry items
This Creamy Chickpea and Vegetable Stew is loaded with flavor, but is made with just a few simple ingredients. This stew starts with garlic, onion, and a few warming spices. Then, you add your veggies, chickpeas, broth and coconut milk.
The stew will simmer on the stove for nearly an hour filling your home with the wonderful smell of the spices. I like to serve this stew with some brown rice and a dollop of Greek yogurt. This is a fully plant-based meal so you can top it with plant-based yogurt or my cashew sour cream instead.
Soup vs. Stew
The difference between a soup and a stew is the amount of liquid in the final dish. A stew will be thick with very little broth. Soups traditionally have more broth that is thinner.
What kitchen tools will I need to make this Creamy Chickpea and Vegetable Stew?
- Dutch oven or large pot
- Sharp knife
- Cutting board
- Measuring spoons
- Measuring cups
- Liquid measuring cup
- Wooden mixing spoon
What ingredients will I need to make this chickpea stew?
You will be amazed at how easy it is to make this creamy chickpea stew with basic ingredients. You can find many of these ingredients in your pantry!
- Chickpeas
- Yellow onion
- Garlic
- Diced tomatoes
- Full fat coconut Milk
- Vegetable broth
- Zucchini
- Tomato paste
- Avocado oil
- Salt
- Turmeric
- Cumin
- Chilli powder
- Cayenne pepper powder
How to make a Creamy Chickpea Stew
Step 1: Prep the ingredients
First, chop the zucchini, dice the onion, and mince the garlic. Then, drain and rinse the chickpeas.
Step 2: Sauté and combine
Next, heat the avocado oil, garlic, and onion in a dutch oven or large pot over medium-low heat. Then, add the spices to the pan and cook for couple of minutes. Mix in the tomato paste.
Step 3: Simmer, Simmer, Simmer
Next, add in all other ingredients and increase heat to high. Once bubbling, reduce to a simmer.
Then, simmer for 50 minutes stirring occasionally. Finally, remove from heat and serve with rice and a dollop of yogurt.
Step 4: Enjoy!
How long will this vegetable stew keep in the fridge?
Once prepared, store this stew in an airtight container in the fridge for up to one week. Reheat on the stovetop adding more vegetable broth as you reheat if needed.
Check out these other delicious vegetarian recipes!
- Spicy Pumpkin One Pot Pasta
- Classic Vegetable Soup (Progresso Copycat)
- Sweet Potato Mushroom and Wild Rice Soup
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Creamy Chickpea and Vegetable Stew
A simple vegetarian stew with chickpeas, veggies and coconut milk.
Ingredients
- 2 tbsp avocado oil
- 3 cloves of garlic
- 1 large yellow onion
- 1 tsp salt
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp chili powder
- 1/8 tsp cayenne pepper powder
- 1 can diced tomatoes (15oz)
- 1 tbsp tomato paste
- 2 medium zucchinis
- 2 cans of chickpeas (15oz each)
- 2 cups vegetable broth
- 1 can full fat coconut milk (15oz)
Instructions
- Mince garlic, dice onion, and roughly chop zucchini
- Drain and rinse cans of chickpeas
- Heat avocado oil, garlic, and onion to a large pot or dutch oven over medium-low heat
- Cook for 5 minutes tossing occassionally
- Add salt, cumin, turmeric, chili powder, and cayenne pepper to the pan and toss to combine with the garlic and onions
- Cook for an additional 2 minutes until the spices become fragrant
- Add tomato paste to the pot and mix in with the other ingredients
- Add chickpeas, zucchini, diced tomatoes, vegetable broth, and coconut milk to the pot
- Mix the ingredients together and increase the heat to high until the ingredients bubble
- Reduce the mixture to a simmer
- Simmer uncovered for 50 minutes stirring occassionally
- Serve with rice or caulifllower rice and a dollop of yogurt
Bivi says
I made this over the weekend and my only regret is not doubling it! I used yellow squash and also added cabbage (needed to use some from my CSA) and it was excellent! Super simple to make and incredibly satisfying. Will def make this again.
★★★★★
Madeline says
ah yay!that makes me SO happy!
Alex says
This was so delicious. Such incredible and rich flavors. It was declared an 11 out of 10 by our entire group. Needless to say we can’t wait to make this again!
★★★★★
Madeline says
YAY! That makes me so happy.
Jeff says
I hate zucchini, so I omitted it. Since I cook only for myself, I basically halved the recipe (except for the spices and onion). I was very happy with the results.
★★★★★
Madeline says
wonderful to hear! thank you!
Nichole says
Loved this recipe so much! Even my sister who claimed she “didnt like chickpea soups” was a fan. Definitely going to be something I make again and again!
★★★★★
Katie P says
one of my favorite recipes I’ve made in a very long time! the leftovers are just as good as when you first made this too 🙂
★★★★★
Alex says
I hadn’t made this recipe in awhile, but was looking for something hearty, yet healthy and flavorful. Needless to say, this recipe didn’t disappoint! Thank you for such a wonderful staple in our kitchen!
★★★★★
Tori says
Love recipes like this where the whole is greater than the sum of its parts. Easy, delicious, and full of the vegetables I want to include more of in my diet! Only change I made was using coconut oil instead of avocado because it’s what I had and I love when my curries are extra-coconuty ❤️Thanks so much for a great recipe!
★★★★★
Madeline says
So glad you loved it, Tori! Coconut oil sounds like a yummy substitute, too!
Cassidy says
This is delicious! So warm and cozy now that the temps are dropping! Very excited for the leftovers
★★★★★
Madeline says
Yay! Thanks, Cassidy! This stew is great for leftovers.