Chickpea Stew

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This Chickpea Stew is a hearty, vegetarian soup that is perfect for a cold day! Full of all kinds of goodies like chickpeas, vegetables, tomatoes and arugula.

Whether you’re looking for a quick and easy stew for a cold weeknight or you’re looking for a hearty vegetarian soup, this Chickpea Stew is going to be everything you’re looking for.

It is a powerhouse of flavor, texture and veggie goodness. And the best part is that unlike other stews like Beef Stew that take hours to make, this one can be done in about 30 minutes. That means that is perfect for those busy nights when you just want to get something warm on the table.

Let’s talk about what you’ll need to make it.

Chickpea Stew Ingredients:

When I was researching this recipe, I consulted my favorite kitchen must have, The Flavor Bible (affiliate link). If you don’t have one but love to cook and mix flavors together, you totally need it in your kitchen! It is where I learned that chickpeas pair really well with tomatoes which made the perfect base for this stew.

• OLIVE OIL: To sauté the veggies.
• CHICKPEAS (aka Garbanzo Beans): To make things really easy, I use canned chickpeas for this recipe. Make sure that they are drained and rinsed well.
• CELERY/CARROTS/ONIONS: Also known as mirepoix, this combination of vegetables adds flavor and texture to the soup.
• GARLIC: I like to throw in a little fresh garlic with the veggies I am sautéing each time I make soup. It adds a subtle, but not overpowering garlic flavor.
• VEGETABLE BROTH: Using low sodium broth will help ensure that you can control the final saltiness of the dish. If you aren’t worried about this recipe being vegetarian you can also use low-sodium chicken broth.
• DICED TOMATOES: No need to drain them! The juice will add extra tomato flavor to the soup.
• BAY LEAF: Essential in so may different soup and stew recipes (and of course Chicken Adobo) because they add a subtle layer and depth of flavor. Don’t skip them!
• CRUSHED RED PEPPER: I like these because they add a bit of heat . They are totally optional in the dish.
• SALT AND PEPPER
• ARUGULA: Arugula is one of my favorite greens because I love it’s sharp, peppery flavor. You can also use fresh spinach if you prefer.

Step by Step Photos and Instructions:

Making this chickpea stew is as easy! Simply follow along with these step by step photos and instructions to guide you along the way.

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• STEP #1: Heat olive oil in a large soup pot over medium heat. Add carrots, celery and onions. Cook just until the vegetable start to soften. About 5 minutes. Add garlic and crushed red pepper, cook for 30 seconds.
• STEP #2: Add in vegetable broth, diced tomatoes with their juices, chickpeas and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
• STEP #3: After the soup has simmered for 15 minutes, use a potato masher to mash some of the chickpeas. The stew will still be chunky but this will help it thicken a bit as it cooks. Continue simmering for 10 – 15 minutes or until the soup cooks down and thickens to desired consistency.
• STEP #4: Remove the bay leaves. Stir in the arugula and cook just until it wilts. Season to taste with salt and pepper and serve with some crusty bread to soak up some of the broth.

Storage and Leftovers:

This chickpea stew reheated beautifully the next day! You can warm it in the microwave or on low heat on the stove.

Looking for more chickpea recipes? Try these:

Chickpeas are so hearty and full of protein which make them an excellent vegetarian burger option! This Chickpea Burger with Curried Yogurt Sauce is so good carnivores won’t even miss the meat!

Arugula and Chickpea Salad is one of my absolute favorite lunches! It is loaded with goodies!

These Chickpea Patties with a Creamy Chipotle Avocado Sauce make a great appetizer or meal!