Have dinner on the table in 40 minutes with this scrumptious vegan chickpea stew! Easy to make and packed with smoky delicious flavor, this will be your new go-to weeknight meal.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 poblano pepper, diced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- ¼ teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 medium russet potato, scrubbed and cut into ½-inch pieces
- 2 (14 ounce or 400 gram) cans chickpeas, drained and rinsed
- 1 (14 ounce or 400 gram) can fire roasted tomatoes
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- Fresh cilantro and/or scallions, for topping
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Coat the bottom of a large pot with the oil and place it over medium heat.
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When the oil is hot, add the onion, bell pepper, and poblano pepper. Sweat the veggies for about 10 minutes, until they soften and the onion becomes translucent.
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Add the garlic, smoked paprika, cumin, and cayenne pepper. Cook everything for about 1 minute more, until the garlic becomes very fragrant.
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Stir in the broth, potatoes, and chickpeas.
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Raise the heat and bring the liquid to a boil. Lower the heat and let it simmer until the potato is fork tender, about 12 minutes, stirring occasionally. You can add some hot water to the pot if the liquid level becomes too low.
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Stir in the tomatoes and tomato paste. Continue cooking everything for about 5 minutes more, until the stew is thick.
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Remove the pot from the heat and season it with salt and pepper to taste.
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Ladle into bowls and top with scallions and cilantro. Serve.