Curried Chickpea Potato Stew
This hearty chickpea stew is easy to make with basic ingredients and perfect for warming up during the cooler months.
- quick and easy – you’ll need about 10 minutes of prep, 30 minutes of cooking time and a handful of simple ingredients you most likely have on hand already
- dietary needs – vegan, gluten-free, soy-free, nut-free, sugar-free
- nutrition features – low-fat, high-protein, high-fiber
- veggies – the stew call for zucchini, carrot, onion, green peas, cauliflower and potato, specifically yellow peeled potatoes but Russet potatoes are okay too
- coconut milk – use a good quality, canned coconut milk for best results, I used light coconut milk because I find full-fat a bit too heavy for stews…you can use full-fat if you’d like, it will be thicker and creamier!
- broth – any store-bought or homemade vegetable broth works great, I almost always use bouillon cubes when I need broth because I can keep them in my pantry and not have to worry about them going bad.
- red curry paste – I suggest Thai Kitchen Red Curry Paste
- chickpeas – canned or cooked from scratch chickpeas both work great
Complete list of ingredients and amounts is located in the recipe card below.
Step by Step Method
Step 1 & 2. Add the onion and garlic to a large soup pot and saute in a couple tablespoons of water or broth over medium heat for 4-5 minutes. Next, stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
Step 3. Add all of the veggies (except for the peas), along with the broth and coconut milk. Simmer over low to medium heat for 20-30 minutes until the potatoes are tender and the stew is starting to thicken.
Step 4. Stir in the peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.
Serve the stew right away, topped with fresh cilantro and a spritz of lime.
- Vegetable Options: Amounts don’t have to be exact. Use about 4 cups of a hearty vegetable like squash, potato or sweet potato. The rest can be mixed and matched from carrot, cauliflower, zucchini and bell peppers.
- Green Peas: Technically optional but add a nice really touch if you have some on hand and are able to add them.
- Fridge: Let cool then store in an airtight container for up to 4 days.
- Freeze: Let cool then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: Reheat stovetop or in the microwave until heated to your preference.
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- 1 white onion, diced (approx. 2 cups, 350 g)
- 3 cloves garlic, minced
- 2 tsp fresh ginger, minced
- 1 tsp turmeric
- 3 tbsp red curry paste
- 4 carrots, peeled and chopped (approx. 2 cups, 300 g)
- 4 cups peeled and cubed potato (660 g)
- 2 cups chopped cauliflower (250 g)
- 1/2 a medium zucchini, diced (approx. 1 cup, 125 g)
- 1 can light coconut milk
- 1 cup vegetable broth
- 1.5 cups green peas (200 g)
- 1 x 19 oz. can chickpeas, drained and rinsed (approx. 2 cups)
- salt and pepper, to taste
- Saute the onion and garlic in 2 tbsp of water or broth in a large soup pot over medium heat for 4-5 minutes.
- Stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
- Add the broth, coconut milk and all the veggies except for the green peas. Simmer over low to medium heat for 20-30 minutes until the potatoes are tender and the stew is starting to thicken.
- Stir in the green peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.
- Season with salt and pepper, if needed then serve hot topped with fresh cilantro.
Storing: Let cool then store in an airtight container in the fridge for up to 4 days or freezer for up to 3 months. If frozen, thaw overnight in the fridge. Reheat stovetop or in the microwave until heated to your preference.
Vegetable Options: Amounts don’t have to be exact. Use about 4 cups of hearty vegetables like squash, potato or sweet potato. The rest can be mixed and matched from carrot, cauliflower, zucchini and bell peppers.
- Serving Size: 1
- Calories: 273
- Fat: 3 g
- Carbohydrates: 51 g
- Fiber: 10 g
- Protein: 11 g
Keywords: chickpea potato stew, chickpea stew
Originally published on August 31, 2016. Updated with new photos and text on September 29, 2020.