Chickpea Stew Recipe
Slow-cooked chickpeas with spices and vegetables.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Spices
Garnish
Method
Preparation
- 1
Soak Chickpeas
Rinse the dried chickpeas under cold water. Place them in a large bowl and cover with water. Let them soak overnight or for at least 8 hours.
- 2
Cooking
- 3
Drain and Rinse Chickpeas
After soaking, drain the chickpeas and rinse them under cold water.
- 4
Sauté Aromatics
In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion, diced celery, and minced garlic. Sauté for about 5 minutes until the onion is translucent.
- 5
- 6
Combine Ingredients
Add the drained chickpeas, vegetable broth, and canned diced tomatoes (with their juice) to the pot. Stir to combine.
- 7
Slow Cook
Bring the stew to a boil, then reduce the heat to low. Cover and let it simmer for 1.5 to 2 hours, or until the chickpeas are tender.
- 8
Add Spinach
In the last 10 minutes of cooking, stir in the fresh spinach until wilted. Season the stew with salt and black pepper to taste.