Chickpea Stew

Youʼll need to start this dish one day in advance. Serve on a bed of rice or pasta. Also, donʼt forget to serve bread for dipping!

Serves: 6Hands-on: 20 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 6


  • 3 Tbsp. olive oil
  • 2 medium yellow onions, chopped
  • 3 cloves garlic, minced
  • 3 cups vegetable stock
  • 4 medium tomatoes, chopped
  • 2 large carrots, diced
  • 1 large potato, cut into 1" cubes
  • 1 cup dried chickpeas, soaked overnight, drained and rinsed
  • ½ tsp. salt
  • ¼ tsp. freshly cracked black pepper


  • Heat the oil in a sauté pan over medium heat. Add the onion and garlic; sauté for 2 to 3 minutes or until the onion is translucent. Be sure not to let the garlic brown.
  • Add the stock, tomatoes, carrots, potato, chickpeas, salt and pepper. Bring to a boil, reduce heat, cover, and simmer for 1 hour or until the chickpeas are tender. Serve hot.