Chickpea and Paprika Stew

Name: Chickpea and Paprkia Stew
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6-8
Ingredients: 2 cans chickpeas - drained; 12 cloves garlic cut into chickpea sized pieces; 6 tbsp olive oil + more for drizzle; ½ tbsp salt; 1 tbsp sweet paprika; 1 tsp smoked paprika; 1 tsp hot paprika or chilli powder; ½ tsp ground cumin; ½ tsp ground coriander seeds; ¾ sprigs thyme; Extra thyme or 1 spoon chopped cilantro leaves for garnish

December 23, 2021

Don’t you love that as soon as the cooler weather settles in you begin to crave those wintery, hearty home-cooked meals?

Chickpeas are a staple ingredient in my household all year-round, but they are particularly loved during winter in a number of stews and salads.

Today we are sharing this weeknight specialty – our Chickpea and Paprika Stew! This one-pot-wonder can be made in a large batch, and eaten across a few days. Like lots of great dishes, this stew always tastes great the next day, when all of the flavors have been absorbed.

The secret to this recipe is to ensure you use the freshest spices. Toss aside the spices that have been sitting in your cabinet for more than a year as they lose their powerful aroma and pungency. If you like your stew a little more saucy, then we recommend adding an extra cup of vegetable or chicken stock into step 4.

Happy cooking!
Limor

Chickpea and Paprika Stew FAQs

1. Is chickpea and paprika stew vegan and gluten-free?

Yes, this chickpea and paprika stew is naturally vegan and gluten-free because it’s made with plant-based ingredients like chickpeas, olive oil, garlic, and spices. It contains no dairy, meat, or wheat-based ingredients, making it suitable for most plant-based and gluten-free diets.

2. Can I substitute ingredients in chickpea and paprika stew?

Yes, you can easily substitute ingredients in this chickpea and paprika stew recipe depending on what you have on hand.

Paprika: Use any combination of sweet, smoked, or hot paprika
Chili powder: Substitute with cayenne pepper for added heat
Fresh herbs: Parsley or cilantro can replace thyme
Liquid: Add vegetable stock for a thinner, saucier consistency

3. What should I serve with chickpea and paprika stew?

Chickpea and paprika stew pairs well with rice, quinoa, or crusty bread to soak up the flavorful sauce. You can also serve it alongside roasted vegetables or a simple green salad for a balanced Mediterranean-style meal.

4. Can chickpea and paprika stew be made ahead of time?

Yes, chickpea and paprika stew can be made ahead and often tastes even better the next day as the spices continue to develop. Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze for up to 2–3 months.

5. Is chickpea and paprika stew healthy?

Yes, chickpea and paprika stew is a nutrient-dense dish that provides plant-based protein, dietary fiber, and antioxidants. Chickpeas support digestion and satiety, while olive oil adds heart-healthy monounsaturated fats and beneficial polyphenols with antioxidant and anti-inflammatory properties.

Chickpea and Paprkia Stew

Rated 5.0 stars by 1 users

Servings

6-8

Prep Time

10 minutes

Cook Time

20 minutes

With hearty, nutrient-packed chickpeas and warming spices, this easy one-pot Chickpea and Paprika Stew is destined to become a go-to cold-weather comfort food – and a staple in your weeknight rotation.

Author:

Limor Goren

Ingredients

2 cans chickpeas - drained
12 cloves garlic cut into chickpea sized pieces
6 tbsp olive oil + more for drizzle
½ tbsp salt
1 tbsp sweet paprika
1 tsp smoked paprika
1 tsp hot paprika or chilli powder
½ tsp ground cumin
½ tsp ground coriander seeds
¾ sprigs thyme
Extra thyme or 1 spoon chopped cilantro leaves for garnish

Directions

In a deep sauté pan, or dutch oven, add the garlic, olive oil and warm up to a medium heat.
Once the garlic just starts to brown (1-2 minutes) add the drained chickpeas, and all of the spices.
Stir to coat and sauté on medium heat for 4-5 minutes.
Add about ½ cup of water, bring to a boil and reduce heat to low.
Simmer for 10-15 minutes till most of the liquid has been absorbed.
Remove thyme sprigs, adjust seasoning if needed, and transfer to a serving bowl.
Sprinkle with fresh thyme or chopped cilantro and drizzle with olive oil.

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