Looking for a cozy stews that's easy to prepare? This one-pot smoky chickpea and potato stew is just what you need. Similar to moroccan chickpea stew, this hearty stew is packed with nutritious ingredients and rich flavors, this easy recipe is perfect for chilly evenings or lazy weekends when you crave something hearty and satisfying. Plus, it's vegan-friendly and simple to make, requiring minimal effort and cleanup.
Why You'll Love This:
- Quick and Easy: With simple ingredients and straightforward instructions, this recipe is the perfect combination of flavors and textures for busy weeknights or lazy days when you want a delicious meal without spending hours in the kitchen.
- Nutritious and Filling: Loaded with chickpeas, potatoes, kale, and flavorful spices, this stew is not only delicious but also packed with essential nutrients and fiber to keep you feeling satisfied and nourished.
- Versatile: This delicious recipe can easily be customized based on your preferences or what you have on hand. Plus, it's a great way to use up any leftover vegetables in your fridge.
This was inspired by my Harissa Lemon Chickpea Recipe on this site, and pairs well with this Easy Bread Recipe.
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Ingredients
- Chickpeas & Russet Potatoes: A rich source of protein and fiber, garbanzo beans add heartiness and texture to the stew.
- Olive Oil: Provides a base for cooking and adds depth of flavor to the dish.
- Tomato Paste: Adds richness and depth of flavor to the stew. You may also use Harissa Paste.
- Fennel: Offers a subtle licorice-like flavor and enhances the overall aroma of the stew.
- Kale: Adds a nutritious boost of vitamins and minerals, plus vibrant color and texture.
- Plant Milk: Adds creaminess to the stew without the need for dairy.
- Soy Sauce: Adds umami richness and depth of flavor to the stew.
- Vinegar: Provides a tangy kick and balances the flavors of the dish. Lemon juice will do too!
- Red Onion: Adds sweetness and depth of flavor to the stew. Fresh ginger and garlic cloves add to the dishes authenticity.
- Spices (Italian seasoning, Paprika, Black pepper, Garlic Powder, Chili, flakes, Turmeric): Infuse the stew with warm, aromatic smokey flavors and vibrant color. A squeeze of lemon adds vibrance too. These warming spices provide deep flavor.
See recipe card for quantities.
Instructions
Cut up produce, throw in seasonings and a lot of olive oil.
Two tablespoons of tomato paste and let it broken and caramelize.
Add in chickpeas including the liquid.
Add your greens and let it boil. Turn heat Down to simmer And let cook for 20 minutes.
Steps:
- Preparation: Start by cutting up all the ingredients, including the chickpeas, potatoes, onion, and kale.
- Cooking: In a large pot or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, then stir in the tomato paste and spices.
- Assembly: Add the chickpeas, potatoes, fennel, kale, plant milk, soy sauce, and vinegar to the pot. Stir to combine.
- Simmer: Cover the pot and let the stew simmer for about 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
- Serve: Once cooked, ladle the stew into bowls and serve hot, garnished with fresh herbs if desired. Enjoy with crusty bread for a complete and satisfying meal.
Hint: To enhance the flavor profile of your stew, consider sautéing the onions and garlic in olive oil until they're golden brown before adding the other ingredients. This step can add depth and richness to the overall dish.
Substitutions
Sweet Potatoes: Swap out the regular potatoes for sweet potatoes for a sweeter and slightly different flavor profile.Greens: Substitute kale with Swiss chard, spinach, or collard greens based on your preference or what's available.Tomato Paste: If you don't have tomato paste on hand, you can use canned diced tomatoes or tomato sauce instead.
Variations
- Spicy Variation: Add a pinch of red pepper flakes or a splash of hot sauce for an extra kick of heat.
- Creamy Variation: Stir in a dollop of vegan sour cream or coconut milk for added creaminess and richness.
- Protein-Packed Variation: Add cooked lentils or white beans for an extra boost of protein and fiber.
Top tip
To make your One Pot Smoky Potato Chickpea Stew even more flavorful, try adding a splash of balsamic vinegar towards the end of cooking. It adds a subtle tanginess and richness that complements the smokiness of the paprika and the earthiness of the chickpeas and potatoes beautifully. Adjust the amount according to your taste preferences, infuse Spanish and Moroccan Flavors and enjoy!
FAQ:
- Can I Make This Stew Ahead of Time? Yes, this stew tastes even better the next day as the flavors have had time to meld together. Simply store it in an airtight container in the refrigerator and reheat before serving.
- Can I Freeze This Stew? Absolutely! This stew freezes well, so you can portion it out and store it in freezer-safe containers for future meals.
- What Can I Serve With This Stew? This stew pairs perfectly with crusty bread, rice, or quinoa for a complete and satisfying meal. You can also enjoy it on its own or with a side salad for a lighter option.
Whether you're a seasoned chef or a novice cook, this easy one-pot smoky chickpea and potato stew is sure to become a new favorite in your recipe repertoire. Packed with flavor, nutrients, and wholesome ingredients, it's the perfect meal for nourishing your body and warming your soul.
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Pairing
These are my favorite dishes to serve with [this recipe]:
Easy One Pot Smokey Chickpea & Potato Stew Recipe
Ingredients
- Ingredients:
- 2 tablespoons olive oil
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon garlic powder
- ½ teaspoon fennel seeds
- 1 can 15 oz chickpeas, drained and rinsed
- 2 large potatoes diced
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 1 bunch kale stems removed and leaves chopped
- ¼ cup plant-based milk such as almond or soy
- 1 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and minced garlic, and sauté until softened, about 3-4 minutes.
- Stir in paprika, turmeric, garlic powder, and fennel seeds, and cook for another minute until fragrant.
- Add chickpeas, diced potatoes, and tomato paste to the pot. Stir to coat the vegetables with the spices and tomato paste.
- Pour in vegetable broth and bring the mixture to a simmer. Cover the pot and let it cook for about 15-20 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the chopped kale, plant-based milk, soy sauce, and balsamic vinegar. Cook for an additional 5 minutes until the kale is wilted and tender.
- Season the stew with salt and black pepper to taste. Adjust the seasoning if necessary.
- Serve the stew hot, garnished with fresh herbs if desired. Enjoy!
