Spiced Vegetable & Chickpea Stew

January 15, 2013

in Soups, Salads & Sides

Vegetable Chickpea Stew

I’ve been meaning to post this recipe for weeks now, but my work schedule has been particularly busy. I’m heading into conference call number five for the day in just a bit, and between calls, I’ve been staring at hundreds of pages of website manuscripts and design comps. It really is as fun as it sounds.

Vegetable Stew

My time in the kitchen, not surprisingly, has been rather limited. I’ve been enjoying lots of green smoothies, fresh juices, kale salads, and hummus. Always hummus. So, basically what I like to call uncooking.

Spiced Vegetable Stew

I actually love this style of mostly raw foods, but Aaron confessed that it’s getting old for him. And so now we’re in a soup phase. Simple split pea, tomato, and our new go-to: spiced vegetable and chickpea stew.

Spiced Vegetable Chickpea Stew

This stew combines some of our favorite Mediterranean-inspired flavors and I especially love all of the different textures. Aaron started adding some chopped, lightly toasted almonds to his for a little extra crunch, and although I initially scoffed at the idea, my soup now seems incomplete without the almonds. Like vanilla ice cream without the chocolate chips…and sprinkles, chocolate sauce, and an embarrassing number of maraschino cherries. I live for toppings and those awful neon-colored cherries.

Vegan Vegetable Chickpea Stew

Good thing this soup is light enough to leave plenty of room for ice cream.

Spiced Vegetable & Chickpea Stew
Prep time: 
Cook time: 
Total time: 
Serves: 5-6
  • 1 Tbs. Extra Virgin Olive Oil
  • 1 32 oz. Can Diced Tomatoes
  • 3 C. Vegetable Broth
  • 1 Small Onion, Chopped
  • 2 Carrots, Chopped
  • 10 Button Mushrooms, Sliced (or Baby Bella)
  • Juice of 1 Lemon
  • ⅓ C. Pitted Black Olives, sliced
  • 1 C. Cooked Chickpeas
  • 2 Tsp. Cumin
  • 1 Tsp. Paprika
  • 1 Tsp. Garlic Powder
  • ½ Tsp. Turmeric
  • ½ Tsp. Cinnamon
  • Salt and Pepper to taste
  • ¼ Cup Roasted Almonds, chopped
  1. Heat the olive oil in a large pot over medium heat.
  2. Once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
  3. To the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
  4. Add the chopped carrots and mushrooms, and then stir in the lemon juice.
  5. Next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
  6. Stir and bring the stew to a boil over high medium-heat.
  7. Reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
  8. After the soup has simmered, stir in the olives and chickpeas. Cover once again and allow the soup to simmer for another 5 minutes.
  9. Add salt and pepper to taste.
  10. When ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don't lose their crunch.

{ 16 comments… read them below or add one }

Caitlin January 15, 2013 at 3:04 pm

this looks so comforting a delicious. i love the addition of slivered almonds!


Michelle Collins January 15, 2013 at 3:15 pm

Definitely just Pinned this recipe. I love anything with turmeric and chickpeas in it!


Amanda January 16, 2013 at 9:30 am

Thanks for pinning it! :)


J / *sparklingly January 15, 2013 at 5:34 pm

Oh, my. That looks perfect. And, I’m going to imagine that the other bowl is an extra and if I get on a train up to Boston right now it’ll still be there waiting for me ;).


Amanda January 16, 2013 at 9:34 am

I’ll save that 2nd bowl for you. ;)


Herbivore Triathlete January 15, 2013 at 8:31 pm

Oh yum! I am a sucker for soups this time of year and always a huge chickpea fan! This looks perfect for a cold winter night.


Ceil Tulloch January 16, 2013 at 3:38 am

Hi Amanda, You never cease to amaze me! Thanks for takint the time out of your busy day to share this delish looking recipe. I too am now in a soup phase since the temp. has suddenly dipped and it’s very chilly here. Actually, I made split pea soup for dinner this week. Will give your Chick Pea soup a try soon.
Enjoy the remainder of your week. Ciao!


Amy January 16, 2013 at 3:50 am

This looks so good! Especially after all the heavy eating from the holidays.


Jen Ludgin January 16, 2013 at 9:13 am

Delicious! Def going to try this one :)


Amanda January 16, 2013 at 9:33 am

Let me know what you think of it! xo


Mai-Lis @ A Sunshiny Day January 16, 2013 at 9:53 am

Yum, this looks so good! I made a half-assed chickpea soup last week when I had some leftover tomato sauce and threw in some broth, spinach & a can of chickpeas. You’ve inspired me to do it for real now! :)


Cinnamon @ eatpraytri January 16, 2013 at 12:52 pm

I love leaving room for ice cream!! Those are my favorite dinners! LOL


Amanda January 16, 2013 at 1:47 pm

I always leave room for dessert. :)


Kathy Steger @FoodWineThyme January 16, 2013 at 1:44 pm

I wish I was holding that spoon right now. What a simple yet delicious recipe. I am in a soup phase as well and always appreciate new recipes.


Colette January 17, 2013 at 3:31 pm

This is perfect for a cold night.


dixya @ food, pleasure, and health January 18, 2013 at 4:52 pm

i have been living off soups too lately and I feel fancy after dumping everything into slow cooker for stew and have the whole house smell delicious! I like the extra crunch from almond in this soup!


Leave a Comment

Previous post:

Next post: