25 Vegan Chickpea Recipes 7 Spice Chickpea Stew
25+ VEGAN CHICKPEA RECIPES: 7 SPICE CHICKPEA STEW
Seven spice chickpea stew with tomato and coconut is an easy and healthy weeknight meal that's naturally vegan and gluten-free
Provided by Laura Wright
Categories Main Course Side Dish Stew
Time 40m
Number Of Ingredients 18
Steps:
- In a deep skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
- Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
- Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
- Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.
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4.2/5 (6)Category Breakfast, Main, Main CourseCuisine AmericanTotal Time 25 mins
- Heat the oil over medium heat in a large skillet. Add the onion and peppers. Cook, stirring often, for 5 minutes, or until the onion is clear and soft. Add a few tablespoons of water as needed to prevent the vegetables from sticking.
- Add the mushrooms and a pinch of salt. Mix the vegetables and cover the skillet. Allow the mushrooms to cook for another five minutes, or until they’ve released their liquid and are soft and cooked through.
- While the vegetables cook, mix your spices (salt, turmeric, chili powder, smoked paprika, and pepper flakes) together. When the mushrooms are cooked, add the spice blend, the nutritional yeast, and the chickpeas, as well as about a third or half cup of water. Stir the mixture thoroughly to be sure everything is well combined. Continue to cook for another 5-7 minutes, or until everything is hot and and the chickpeas are just starting to get crispy. Check the mixture for seasoning and season to taste with additional spices, salt, or pepper.
- To serve, divide the chickpea scramble over even portions of cooked rice, another whole grain, or toast. Garnish with lime wedges and a sprinkle of parsley. Add some hot sauce, if you like. Enjoy!
SEVEN SPICE CHICKPEA STEW WITH TOMATOES & COCONUT
From thefirstmess.com
5/5 (18)Estimated Reading Time 5 minsCategory Main Course, Side Dish, Soup, StewTotal Time 40 mins
- In a deep cast iron skillet or a small soup pot, heat the olive oil over medium heat. Once the oil is lightly shimmering, add the onions to the pan. Cook and stir the onions until translucent and quite soft, about 5-6 minutes. You want the onions to be quietly sizzling while they cook, so lower the heat if necessary.
- Add the spice blend to the skillet and stir. Once the spices are quite fragrant and fully integrated with the onions (about 1 minute), add the tomato paste, mashing it with the back of your spoon into the spices and oil. Add the garlic and chickpeas and stir the mixture for 30 seconds.
- Add the balsamic vinegar and tomatoes to the pan and stir, using the back of your spoon to scrape up any brown bits that may have formed on the bottom of the pan. Add the coconut milk to the skillet and season the stew with salt and pepper.
- Bring the seven spice chickpea stew to a boil, and then lower the heat to a light simmer. Cook the stew for about 10-15 minutes, or until the flavours have melded to your liking. Garnish the top of the stew with the chopped parsley/cilantro. Serve stew hot with polenta, brown rice or any other accompaniment you like.
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