Chickpea Stew (Vegan, Gluten-free)

My Delicious and Simple Chickpea Stew

Life has been a whirlwind lately! We recently moved to Ohio, and it's been a crazy but wonderful adjustment. Devannah started college full-time, which means it's just Daevyd and me at home, and that's given me a bit more time in the kitchen – a welcome change! Between the move and Devannah’s transition to full-time college, I've been experimenting more than ever. It's wonderful to have this extra time to experiment and to hone in on some of my recipes. A large part of what I've been working on is my cookbook—yes, you read that right! It's almost ready and I'm bursting to share more soon. I’ve had to be really selective with the recipes I’m sharing online versus the recipes that will make it into my cookbook, leading to a bit of a delay in posting new creations.

But, today, I want to share this incredibly simple and satisfying chickpea stew. It's vegan, gluten-free, and packed with flavor – exactly the kind of dish I crave after a long day. The chickpeas themselves are nutritional powerhouses! They're low in fat, high in protein and fiber, and an excellent source of iron and vitamin B6. They're great for digestion, can help with weight management, and even contribute to lower cholesterol. This stew is a complete meal in itself, but it's also wonderful served over rice or quinoa for an extra hearty dinner.

Beyond the stew, I’ve also been busy with other exciting projects. I've scaled back my skincare business to focus on my cookbook, which has actually been a blessing! It’s allowed me to focus my energy and also enroll in the Institute of Integrative Nutrition to become a certified health coach. This is a dream of mine come true and I’m so excited to be learning more about supporting clients in achieving their health goals. I'm looking forward to incorporating what I learn into my cooking and recipe development and sharing tips and tricks with all of you. In the meantime, I am so excited to share this recipe and to make life a little easier on any moms, wives, or travelers that need a simple, healthy meal!

This recipe is so easy to customize to your liking! Add different vegetables, experiment with spices, or serve it with your favorite grain. The possibilities are endless! I've even been known to throw in a few leftover roasted vegetables to add even more flavor and nutrients.

I'm also launching a new Facebook group dedicated to vegan recipes, healthy eating tips, and a place where we can all share our favorite recipes and kitchen adventures! Come join the fun at Vegan Recipes With Love! It's a community built on the love of good food and healthy living. And don't forget to follow us on Instagram for more recipe inspiration and sneak peeks at my upcoming cookbook!

I hope you enjoy this chickpea stew as much as I do. Let me know in the comments how it turns out. I’d love to see your creations! Happy cooking!

Step-by-step

• If you are using dried chickpeas, sort, wash and soak them overnight.
• The next day, drain and rinse chickpeas.
• Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
• Lower heat to simmer and cook until tender, about 1 hour.
• Drain chickpeas and reserve 2 cups of liquid, set aside.
• If using canned chickpeas, start at step 5.
• Heat oil or water in a large saucepan on medium-high heat.
• Add onions and cook until soft, about 4 minutes.
• Add garlic and cook for 30 seconds, stirring.
• Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
• Add tomato paste and water or reserved chickpeas water (aquafaba), cover and bring to boil.
• Reduce to a simmer for 20-30 minutes or until thickened.
• Mash some of the chickpeas with the back of a fork to thicken stew.
• Check seasoning, add cayenne pepper and extra salt and pepper as needed.
• Delicious served with brown rice.