Chickpea and Vegetable stew

I am trying to eat more vegetables this week and decide to make a chickpea based dish. You could easily make this into a soup by adding more liquid, or if you wanted it to be more of a dip, just use less liquid. As I wanted to have a little texture, I did not puree the mixture to finely. I used with dried chickpeas, but you could easily use canned chickpeas. I think that any vegetables would go well in this dish. Feel free to substitute.


1150 ml chicken broth, reduced sodium

3 ½ cups dried chickpeas, soaked overnight

½ inch ginger, sliced

1 tbsp cumin seeds

1 onion, sliced

4 cloves garlic, sliced

1 red pepper, sliced

5 carrots

1 cup chopped mushrooms

2 tsp chilli powder

2 tsp tumeric powder

Cilantro for garnish

1 tbsp grapeseed oil

Salt and pepper to taste


  1. Rinse chickpeas. In a pot, add soaked chickpeas, ginger and chicken broth. Boil until the chickpeas are soft. This might take close to an hour.
  2. Add grapeseed oil to a hot pan. Add cumin seeds and toast for a minute.
  3. Add onions, carrots and sauté until the onions are golden brown.
  4. Add garlic, pepper, mushrooms to the pan.  Add chilli powder, tumeric powder and salt and pepper to taste. Sauté until nicely roasted.
  5. When the chickpeas are soft, add the vegetables to the pot. Simmer for a few minutes.
  6. When slightly cooled, puree using an immersion blender or food processor.
  7. Garnish with cilantro and enjoy all the goodness of the dish.



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