This hearty chickpea stew is easy to make with basic ingredients and perfect for warming up during the cooler months.

Overhead close up image of a bowl of stew with vegetables, chickpeas and peas.

Features

  • 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

Ingredient Notes

Labelled ingredients for making chickpea potato stew with curry paste and green peas.
  • 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.

Onions, garlic, curry paste, ginger and turmeric cooking in a large pot.
Onions, ginger and garlic cooking in a red curry paste in a pot.

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.

Vegetables cooking in coconut milk and broth in a large soup pot.

Step 4. Stir in the peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.

Adding peas and chickpeas to a large pot of stew. Wooden spoon rests in pot.

Serve the stew right away, topped with fresh cilantro and a spritz of lime.

Bowl of stew with vegetables, chickpeas and peas. Pot of stew in background.

Notes

  • 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.

Storing

  • 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.
Overhead image of bowl of stew with potato, chickpeas, peas and carrots.

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Overhead close up image of a bowl of stew with vegetables, chickpeas and peas.

Curried Chickpea Potato Stew

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Stew
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

This hearty vegan stew is easy to make in under 40 minutes and is full of flavour and nutrition. Try making a batch on Sunday for healthy meals all week. The flavours only get better the next day.


Scale

Ingredients

  • 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

Instructions

  1. Saute the onion and garlic in 2 tbsp of water or broth in a large soup pot over medium heat for 4-5 minutes.
  2. Stir in the garlic, ginger, turmeric and curry paste and cook for a few more minutes.
  3. 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.
  4. Stir in the green peas and chickpeas, turn off the heat and let sit for 5 minutes to heat through.
  5. Season with salt and pepper, if needed then serve hot topped with fresh cilantro.

Notes

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.

Nutrition

  • 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.