Save I threw this together on a rainy Tuesday when my pantry was down to cans and spices, and honestly, I wasn't expecting much. But the moment those spices hit the hot oil, my whole kitchen smelled like a spice market I once wandered through in Barcelona. My partner walked in, sniffed the air, and asked if we were having guests. We weren't, but that stew made the evening feel special anyway.
I first made this for a friend recovering from a cold, thinking the turmeric and garlic might help. She finished two bowls and texted me the next morning asking for the recipe. That's when I realized this stew wasn't just food, it was the kind of comfort that sticks with people. Now it's my go-to whenever someone needs a little extra care in bowl form.
Ingredients
- Olive oil: I use a fruity one here because it adds a silky base that rounds out the spices beautifully.
- Onion: Don't rush this step, a properly softened onion is the foundation of the whole flavor.
- Garlic: Fresh is best, but I've used jarred minced garlic in a pinch and it still worked.
- Carrots: They add natural sweetness and a bit of earthy body to balance the heat.
- Red bell pepper: I love the slight char it develops when it simmers, it deepens the stew.
- Zucchini: Breaks down just enough to thicken the broth without turning mushy.
- Chickpeas: The star protein here, they soak up every bit of spice and stay hearty.
- Ground cumin: Toasting it briefly in the pot unlocks a smokiness you can't skip.
- Ground coriander: Adds a lemony, floral note that lifts everything.
- Smoked paprika: This is where the depth comes from, it makes the stew taste like it's been simmering for hours.
- Ground turmeric: Just half a teaspoon gives it that golden glow and a subtle earthiness.
- Chili flakes: Start conservative, you can always add more at the table.
- Black pepper and sea salt: Season in layers, taste as you go, trust your palate.
- Diced tomatoes: I prefer fire roasted if I can find them, they add another layer of complexity.
- Vegetable broth: Homemade is lovely, but a good quality store bought one works perfectly.
- Spinach or kale: Wilts in seconds and adds a pop of green that feels virtuous.
- Lemon juice: Brightens the whole pot right at the end, don't skip this.
- Fresh cilantro or parsley: A handful on top makes it look and taste finished.
Instructions
- Start with the aromatics:
- Warm the olive oil over medium heat until it shimmers, then add the onion and let it soften slowly, stirring now and then. You want it translucent and sweet, not browned.
- Build the vegetable base:
- Toss in the garlic, carrots, bell pepper, and zucchini, stirring them around so they start to soften and release their moisture. Give them about five minutes to get friendly with each other.
- Bloom the spices:
- Sprinkle in the cumin, coriander, smoked paprika, turmeric, chili flakes, black pepper, and salt, stirring constantly for about a minute. You'll know it's ready when the air smells toasted and vibrant.
- Add the body:
- Pour in the chickpeas, diced tomatoes, and vegetable broth, then bring everything to a gentle boil. Lower the heat and let it simmer uncovered for 20 to 25 minutes, stirring occasionally so nothing sticks.
- Wilt the greens:
- Stir in the spinach or kale and let it collapse into the stew for a few minutes. It should be tender but still bright.
- Finish with brightness:
- Squeeze in the lemon juice, taste the broth, and adjust the salt or heat as needed. Ladle it into bowls and scatter fresh herbs on top.
Save One night I served this to a table full of skeptical meat eaters who claimed they needed protein to feel full. By the end of the meal, every bowl was scraped clean and someone asked if I had more in the fridge. That's when I stopped defending plant based cooking and just started making extra.
Serving Suggestions
I love spooning this over a mound of fluffy brown rice or quinoa, letting the grains soak up all that spiced broth. Sometimes I'll toast up some crusty sourdough and use it to scoop up the chickpeas. A dollop of plain yogurt or a drizzle of tahini on top adds richness if you're feeling fancy. Honestly, it's just as good eaten straight from the pot with a big spoon while standing at the stove.
Storage and Reheating
This stew keeps beautifully in the fridge for up to five days, tucked into an airtight container. I've found it thickens as it sits, so when reheating, add a splash of broth or water to loosen it back up. It also freezes well for up to three months, just thaw it overnight in the fridge and warm it gently on the stove. The flavors deepen over time, making leftovers something to actually look forward to.
Customizations and Variations
I've stirred in diced sweet potato for extra sweetness and fiber, and it turns the stew into something even more substantial. Eggplant works beautifully too, breaking down into silky little pockets that melt into the broth. If you want it creamier, scoop out a cup of the stew, blend it smooth, and stir it back in for a velvety texture. Some nights I throw in a handful of raisins or chopped dates for a Moroccan twist, and it never disappoints.
- Try adding a cinnamon stick while it simmers for a warm, subtle sweetness.
- Swap chickpeas for white beans or lentils if that's what you have on hand.
- Top with toasted pumpkin seeds or crushed nuts for a little crunch.
Save This stew has become my quiet weeknight hero, the one I turn to when I need something nourishing without a lot of fuss. I hope it fills your kitchen with the same warmth it's brought to mine.
Recipe FAQs
- → Can I make this stew ahead of time?
Yes, this stew stores beautifully. Prepare it fully, let it cool, and refrigerate for up to 4 days. Reheat gently on the stovetop, adding vegetable broth if needed to restore consistency. Flavor deepens as it sits.
- → How do I adjust the heat level?
Control spiciness by adjusting chili flakes. Start with 1/4 teaspoon, taste as you cook, and add more incrementally. Remove seeds from chili flakes for milder heat, or stir in a dollop of yogurt or coconut milk when serving to cool the palate.
- → What can I serve with this stew?
Pair with brown rice, quinoa, or farro for heartiness. Crusty bread works wonderfully for soaking up broth. Fresh greens on the side add freshness. For extra comfort, serve with roasted root vegetables or sweet potato wedges.
- → Are canned chickpeas necessary or can I use dried?
Canned chickpeas save time and work perfectly here. If using dried, soak overnight and simmer until tender before adding to the stew. The cooking time will increase by 45–60 minutes depending on chickpea size and freshness.
- → How do I make this creamier?
Blend one cup of finished stew and stir it back in, or add a splash of coconut milk for richness. For extra body, stir in cooked barley, farro, or lentils. These additions maintain the light spice profile while adding depth.
- → What vegetables can I swap or add?
Sweet potato, eggplant, and mushrooms work beautifully. Cauliflower adds texture without overpowering. Swap bell pepper colors as desired. Adjust cooking times slightly—softer vegetables like spinach go in at the end, while root vegetables need longer.