Chickpea Potato Stew
This simple chickpea potato stew with spinach is easy to make on the stovetop in one pot for a hearty, flavourful meal that's perfect as a vegetarian main or side dish paired with any protein.
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 medium white onion diced, approx. 2 cups
- 2 red bell peppers seeds removed and chopped
- salt and pepper
- 4 cloves garlic minced or crushed
- 1/4 cup tomato paste
- 1 tsp cumin
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 2 cans (15 oz) chickpeas, with the liquid
- 3 cups peeled and cubed potatoes
- 1 cup vegetable broth
- 3 cups fresh baby spinach
- 1/2 cup finely chopped fresh parsley
- juice from half a lemon
Instructions
- Add the olive oil to a dutch oven or large pan on the stovetop and heat over medium heat.
- Once hot, add the onions and bell peppers and a pinch of salt and pepper. Cook for 4-5 minutes, stirring often.
- Add the garlic, tomato paste, cayenne pepper, cumin and paprika and cook for 2-3 minutes while stirring.
- Add the chickpeas with the liquid from both cans, chopped potatoes and vegetable broth. Bring to a simmer and cook for 20-25 minutes until the potatoes are fork tender and the sauce has thickened.
- Turn off the heat and stir in the spinach, parsley and lemon juice. Season with additional salt and pepper, if needed.
Video
Notes
Store leftovers in an airtight container in the fridge for 2-3 days. Can be frozen in a freezer-safe container or bag for up to 2 months. Thaw in the fridge and reheat on the stovetop or in the microwave until heated through.
Makes 4 meal-sized servings of approx. 2.5 cups each. Could serve 6-8 as a side dish.
Nutrition
Serving: 1serving | Calories: 316kcal | Carbohydrates: 56g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 346mg | Potassium: 1254mg | Fiber: 12g | Sugar: 12g | Vitamin A: 5207IU | Vitamin C: 123mg | Calcium: 121mg | Iron: 6mg