Name: Chickpea and Potato Stew
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 tablespoons olive oil; 1 medium onion, diced; 2 cloves garlic, minced; 1-inch piece ginger, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon turmeric powder; 1 teaspoon smoked paprika; 1 can (15 oz) diced tomatoes; 1 can (15 oz) chickpeas, drained and rinsed; 4 medium potatoes, peeled and diced; 4 cups vegetable broth; Salt and pepper to taste; Fresh cilantro (optional)

A comforting, nutrient-packed stew with hearty chickpeas and tender potatoes, cooked in a flavorful blend of spices, perfect for a healthy, plant-based dinner. This dish is filling, rich in fiber, and full of vibrant flavors that will warm you up on a cold day.

Why You’ll Love This Recipe:

This Chickpea and Potato Stew is perfect for anyone looking for a wholesome, plant-based meal. The stew is high in protein and fiber from chickpeas and potatoes, while the aromatic spices provide depth and warmth. It’s simple to prepare, making it an ideal weeknight meal. Plus, it’s naturally vegan and gluten-free, so it’s suitable for many dietary needs.

Recipe Tips and Tricks:

Spices: Feel free to adjust the spices based on your taste. If you like a bit of heat, add some cayenne pepper or chili flakes.
Texture: For a creamier texture, you can mash some of the potatoes once they are cooked and stir them back into the stew.
Herbs: Fresh cilantro or parsley can be sprinkled on top for added freshness.
Add greens: Throw in a handful of spinach or kale in the last few minutes of cooking for extra nutrients.

Yield: 4 servings

Chickpea and Potato Stew

A hearty, vegan chickpea and potato stew with warming spices, perfect for a wholesome dinner.

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1-inch piece ginger, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon smoked paprika
1 can (15 oz) diced tomatoes
1 can (15 oz) chickpeas, drained and rinsed
4 medium potatoes, peeled and diced
4 cups vegetable broth
Salt and pepper to taste
Fresh cilantro (optional)

Instructions

Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger, cooking for another minute until fragrant.
Add Spices: Stir in the cumin, coriander, turmeric, and smoked paprika. Cook for another 1-2 minutes to release the flavors of the spices.
Cook the Stew: Add the diced potatoes, chickpeas, diced tomatoes, and vegetable broth to the pot. Stir to combine. Bring the stew to a simmer, then cover and cook for 25-30 minutes, until the potatoes are tender.
Season and Serve: Season with salt and pepper to taste. For added freshness, sprinkle chopped cilantro on top before serving.

Notes

Feel free to adjust the broth level depending on how thick you like your stew. Add more broth if you prefer a thinner consistency.
For a more filling meal, serve the stew over cooked quinoa or brown rice.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 262Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 763mgCarbohydrates 45gFiber 5gSugar 5gProtein 6g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes:

Chickpeas: Use canned chickpeas for convenience, or cook dried chickpeas in advance.
Potatoes: Russet potatoes are the best choice for a soft and fluffy texture. Yukon Gold potatoes will work too.
Spices: A combination of cumin, coriander, turmeric, and paprika gives this stew a beautiful, earthy flavor.
Tomatoes: Canned diced tomatoes add acidity and balance to the richness of the potatoes.

Variations and Substitutions:

Add protein: Add some plant-based protein such as tempeh, tofu, or seitan if you want a heartier dish.
Swap potatoes: If you prefer, swap potatoes with sweet potatoes for a different flavor and additional nutrients.
More Veggies: Feel free to throw in other vegetables like carrots, zucchini, or bell peppers for variety.

Storage Options:

This stew stores well in the fridge for up to 4 days in an airtight container. You can also freeze leftovers for up to 3 months. Just make sure to let the stew cool completely before freezing.