Vegan Spicy Chickpea Stew
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- Large mixing bowl
- Large pot with lid
- Colander
- Chef's knife
INGREDIENTS
- 1.1 pound/500 grams dried chickpeas
- 1½ cups cilantro, chopped
- 2 red bell peppers, thinly sliced
- 5 garlic cloves, smashed and peeled
- 2 tablespoons sweet paprika
- 1 tablespoon salt, plus more to taste
- ½ cup oil
INSTRUCTIONS
- If using dried chickpeas, place them in a large bowl, cover with plenty of cold water, and stir in 1 tablespoon/15 grams baking soda. Let soak overnight. Drain and rinse, then transfer to a large pot and cover with fresh water by a few inches. Bring to a boil, reduce to a simmer, and cook for 30 to 40 minutes, until tender but not falling apart. Drain.
- If using frozen chickpeas, bring a large pot of water to a boil. Add the chickpeas and cook for 15 minutes. Drain, then rub them gently in a colander under cold water to remove any loose skins.
- IIn a wide, heavy-bottomed pot, add the cooked chickpeas and enough fresh water to barely cover them. Add the bell peppers, garlic, half of the cilantro, paprika, salt, and oil. Stir to combine and bring to a boil over medium-high heat. Reduce the heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until the broth is deeply infused with flavor and the peppers are softened.
- Sprinkle with the rest of the cilantro, and taste to adjust the salt as needed.
FAQ
What can I use instead of cilantro?
You can substitute it with flat-leaf parsley or a small amount of fresh dill for a different herbal note. While cilantro gives the spicy chickpea stew a distinct Moroccan character, parsley offers a milder flavor that still complements the stew’s bold spices. If you want a more earthy depth, try adding a pinch of ground coriander to echo the missing herb. Avoid dried cilantro, as it lacks the freshness needed for this dish. Always add herbs during the simmering stage for full flavor infusion.
What is the best way to serve this spicy chickpea stew?
Spicy chickpea stew is best served hot with warm challah, crusty bread, or pita to soak up the flavorful broth. It’s often enjoyed as a Friday meal in Moroccan Jewish tradition but works well for any hearty lunch or dinner. Some people like to serve it with fried eggplant slices or a side of crispy schnitzel, though it’s plenty satisfying on its own. For a vegan meal, add a side of fresh cucumber-tomato salad or pickled vegetables for contrast. The stew also works well spooned over rice or couscous for a more filling base.
Is this stew gluten-free?
This stew is naturally gluten-free as long as no flour-thickened sides or bread are included. The main ingredients—chickpeas, vegetables, paprika, garlic, cilantro, and oil—contain no gluten. If you’re serving the stew with bread, make sure to choose a certified gluten-free option. Likewise, always check spice labels, especially paprika, to ensure they’re not cross-contaminated during processing.
What oil works best in spicy chickpea stew?
A neutral oil with a high smoke point, such as sunflower, canola, or grapeseed oil, works best in spicy chickpea stew. These oils allow the paprika and garlic flavors to come forward without overpowering the dish. Olive oil can be used, but its strong flavor may shift the profile slightly. For the most authentic Moroccan-style flavor, stick with a traditional sunflower or corn oil. The oil is not just for cooking—it becomes part of the broth, giving the stew its rich body and color, so quality and quantity both matter.
Can I make spicy chickpea stew in a slow cooker?
Yes, spicy chickpea stew adapts well to a slow cooker, especially when using dried chickpeas that have been soaked overnight. After soaking and rinsing the chickpeas, place them in the slow cooker with enough water to cover by 1 inch. Add sliced peppers, garlic, paprika, salt, cilantro, and oil. Cook on low for 6–8 hours or on high for 3–4 hours, until chickpeas are tender and the broth is flavorful. If using canned or frozen chickpeas, reduce the cook time by half. The slow cooker allows the spices to develop deeply in this version of spicy chickpea stew.
How do I store and reheat leftover spicy chickpea stew?
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place the stew in a saucepan over low to medium heat and stir occasionally until hot. Add a splash of water if it has thickened too much in the fridge. For longer storage, the stew freezes well—up to 2 months. Defrost it overnight in the fridge before reheating. Avoid reheating multiple times, as this can break down the chickpeas and overcook the vegetables. The flavors of spicy chickpea stew tend to deepen beautifully with time.
