Get ready for a delicious 15 Minute Chickpea Stew! This recipe is fast, flavourful, family-friendly and a true one-pot meal. It’s vegan, gluten free and can feed four people for under £5—perfect for busy weeknights.
Recipe Difficulty – Easy
Table of Contents
- Why this recipe works
- Ingredients to make Chickpea stew
- Substitutions
- Variations
- How to make chickpea stew
- Leftovers
- Recipe FAQs
- 15 Minute Chickpea Stew Recipe
Why this recipe works
Ready in just 15 minutes, this Chickpea Stew uses simple storecupboard ingredients you may already have. The combination of sautéed vegetables, warming spices and tomatoes creates a comforting, satisfying dish that’s quick to pull together. It’s ideal for cooler evenings when you want something wholesome without spending hours in the kitchen.
Ingredients to make Chickpea stew
- Carrot – Sliced carrots add sweetness and body when cooked with the onion and celery.
- Celery – Adds aromatics and depth to the base.
- Garlic – Crushed or minced garlic gives gentle heat and a savory lift.
- Onion – A red or white onion works well; it forms part of the flavourful base.
- Chickpeas – A fibre-rich, plant protein that gives texture and substance.
- Tamari – A gluten-free soy sauce alternative that adds umami. Regular soy sauce can be used instead.
- Ground coriander – Sweet and citrusy, it complements the other spices.
- Turmeric – Earthy and warming, it adds colour and depth.
- Chilli flakes – A pinch yields subtle heat; add more if you like it spicier.
- Paprika – Brings a mild smokiness and extra flavour.
- Tinned tomatoes – Provide acidity and the stew’s liquid base.
- Vegetable stock – Boosts savoury flavour; use low-salt if preferred.
- Lime – A squeeze of lime brightens the finished stew.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Chickpeas – Swap for cannellini, butter beans or another canned bean if preferred.
- Tamari – Use soy sauce as a direct substitute if you don’t need gluten-free options.
- Tinned tomatoes – Fresh plum tomatoes can work; increase the stock to achieve the right consistency.
- Lime – Lemon juice is a fine alternative for a bright finish.
- Onion – Any variety of onion can be used depending on what you have.
- Spices – The listed spices work well together, but if you’re missing one, the stew will still be tasty.
Variations
- Kid-friendly – Keep the chilli flakes to a minimum or omit them entirely for children. If beans aren’t a hit with younger eaters, try a milder family curry or swap in a different protein.
- More heat – Increase chilli flakes or top with finely chopped fresh chillies for extra spice.
- Served up – For a heartier meal, serve the stew over brown rice or quinoa and garnish with fresh coriander and lime wedges.
How to make chickpea stew
Step 1: Heat a large pot with a little olive oil. Lightly fry the diced onion, crushed garlic, sliced carrots and sliced celery for 2–3 minutes until softened.
Step 2: Add the spices—ground coriander, paprika, turmeric and a pinch of chilli flakes—then stir in the drained chickpeas, tinned tomatoes, vegetable stock, tamari (if using) and the juice of half a lime. Bring to a simmer and cook for about 7–8 minutes until the stew thickens.
Leftovers
Store leftovers in an airtight container in the fridge for up to three days—flavours often deepen overnight. This stew freezes well: cool, portion into airtight containers or freezer bags and freeze for up to two months. Thaw and reheat gently until piping hot.
Recipe FAQs
Yes. Cannellini, butter beans or other canned beans are great substitutes and will work well in this stew.
Tamari is a soy-based seasoning similar to soy sauce but typically gluten free. If you don’t have tamari, regular soy sauce is an easy replacement.
Yes. Portion, cool and freeze the stew for up to two months. Defrost thoroughly and reheat over low heat until hot throughout.
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15 Minute Chickpea Stew
Equipment
- Chopping board
- Sharp knife
- Large pot
- Wooden spoon
Ingredients
- 1 red onion, diced
- 3 garlic cloves, crushed
- 2 celery stalks, sliced
- 2 carrots, sliced
- 1 heaped tsp ground coriander
- 1 heaped tsp paprika
- 1 heaped tsp turmeric
- Pinch of chilli flakes
- 2 x 400g tinned chickpeas, drained
- 1 x 400g tinned tomatoes
- 300 ml vegetable stock
- 1 tbsp tamari (optional)
- Juice of ½ lime
Instructions
- Roughly dice the red onion, crush the garlic and slice the carrots and celery.
- Heat oil in a large pot and cook the prepared vegetables for 2–3 minutes until softened.
- Add the ground coriander, paprika, turmeric and chilli flakes, then stir in the drained chickpeas, tinned tomatoes, vegetable stock, tamari and lime juice.
- Bring to a medium-high simmer and cook for about 7 minutes until the stew thickens.
- Serve with rice or quinoa and garnish as you like.
Notes
Step-by-step photos: Refer to the post images for visual guidance.
Substitutions & variations: See the section above for ideas.
To store: Refrigerate for up to 3 days.
To freeze: Cool, freeze in airtight containers for up to 2 months.
Tips: Use the best quality canned chickpeas you can find and chop the vegetables to similar sizes for even cooking.
Nutrition
