This chickpea stew is the kind of comforting, no-fuss dinner that saves busy weeknights. Chickpeas, potatoes, and kale simmer together in a rich tomato broth, finished with a splash of cream and a squeeze of lemon for just the right balance. It’s cosy without feeling heavy, deeply satisfying without being complicated — and it’s on the table in under 45 minutes.
What I love most about this stew is how flexible it is. Keep the spices mild for a family-friendly version, or turn up the heat if that’s your thing. It’s also a dream for meal prep: the flavours deepen overnight, making leftovers even better the next day. Real, nourishing food—simple, comforting, and exactly what you want at the end of a long day!
Chickpea Stew Ingredients
Simple ingredients, big flavour. This chickpea stew keeps things unfussy, using everyday staples that come together effortlessly.
- Olive oil, onion and celery to build flavour from the start
- Italian seasoning and chilli flakes for warmth and depth
- Garlic, sun-dried tomatoes and cherry tomatoes for richness
- Waxy potatoes and chickpeas for substance and texture
- Broth and cooking cream for a smooth, comforting base
- Lemon juice to lift everything at the end
- Kale or spinach, plus fresh parsley to finish
Good to Know
• No sun-dried tomatoes? A spoonful of tomato purée works well.
• Spinach is a great swap if you prefer something softer than kale.
• Vegetable broth keeps things vegetarian; bone broth adds extra richness.
Homemade Chickpea Stew — So Easy
This is an easy, one-pot meal — just layer in the ingredients and let the stew do its thing!
- Build the base and flavour. Sauté the onion and celery in olive oil until soft, then add the herbs, chilli flakes, garlic and tomatoes and let everything warm through.
- Simmer until tender. Pour in the broth, add the potatoes and chickpeas, and gently simmer until the potatoes are tender and the flavours have come together.
- Finish the stew. Stir in the cream, followed by a splash of lemon juice, then the kale and cook just until the greens wilt. That’s it! Voila.
You’ll find the exact quantities and full instructions in the printable recipe card below.
My Chickpea Stew Recipe is:
- Comforting but not heavy — creamy, but still fresh and balanced
- Straightforward ingredients you probably already have
- Vegetarian and flexible, with easy vegan swaps
- One pot, low effort, minimal washing up
- Great the next day, making it ideal for leftovers and meal prep
Tips for a Perfect Chickpea Stew
- Layer your flavours. Sauté onion, garlic and celery before adding liquid to build a rich, savoury base.
- Use quality broth and season well. A good vegetable broth makes all the difference — season gradually and taste as you go.
- Thicken naturally. Mash a few chickpeas against the side of the pot for a heartier texture.
- Serve it right. Enjoy with fresh baguette, toasted sourdough or warm flatbread to soak up the broth.
If you enjoyed this Chickpea Stew recipe, you may also love these hearty, flavour-forward chickpea recipes:
- Butternut Squash Stew with Chickpeas
- Coconut Chickpea Curry with Sweet Potato
- Eggplant and Tomato Stew with Chickpeas and Harissa
- Lamb Curry with Chickpeas & Tomatoes
- Moroccan Lamb and Chickpea Chili
Chickpea Stew
This one-pot Chickpea Stew is a hearty dinner made with simple ingredients, rich flavour and minimal effort.
I’d love your feedback – just click on the stars to rate this recipe! ⭐
Ingredients
- 2 tablespoons olive oil
- 2 small yellow onions, finely chopped
- 2 medium celery stalks chopped
- 1 tablespoon Italian seasoning
- ½ teaspoon crushed red pepper flakes, or to taste
- 4 garlic cloves minced
- 45 g sun-dried tomatoes (oil-packed), chopped
- 1 × 400 g can cherry tomatoes
- 500 ml beef broth or vegetable broth
- 300 g potatoes (waxy), peeled and diced
- 1 × 400 g can chickpeas, drained and rinsed
- 80 ml cooking cream, about one third cup, plus extra for garnish
- sea salt and freshly ground black pepper, to taste
- 1 tablespoon freshly squeezed lemon juice, or more to taste
- 4 handfuls Tuscan kale (cavolo nero), stems removed and chopped (or fresh spinach)
- fresh parsley, finely chopped, for garnish
Method
-
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onions and celery and sauté for about 5 minutes, until softened and translucent.
-
Stir in the Italian seasoning and crushed red pepper flakes. Cook for 1 minute, stirring constantly, until fragrant.
-
Add the garlic, sun-dried tomatoes, and canned cherry tomatoes. Cook for 2–3 minutes, stirring occasionally, to allow the flavours to develop.
-
Pour in the broth and add the diced potatoes and chickpeas. Bring to a gentle simmer and cook for 15–18 minutes, or until the potatoes are almost tender.
-
Stir in the cooking cream, then add the lemon juice and season with salt and freshly ground black pepper, tasting and adjusting as needed.
-
Add the kale and cook for 3–5 minutes, just until wilted. If using spinach, cook for about 1 minute, until just wilted.
-
Remove from the heat and serve topped with fresh parsley and a drizzle of extra cream, if desired. Enjoy!
Notes
- No sun-dried tomatoes? Add 1 tablespoon of tomato paste when you add the Italian seasoning and red pepper flakes, then continue with the recipe as written.
- I like to use a high-quality beef bone broth which adds extra depth and richness, but vegetable broth works beautifully for a vegetarian version.
- This soup thickens slightly as it cools. Loosen with a splash of broth or water when reheating, if needed.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
Did you try this recipe?
Did you try this recipe?Then tag @ellerepublic on Instagram and hashtag it #ellerepublic
How did you like it?
Please let me know how this Chickpea Stew recipe turned out for you! I would love to hear how you liked it. Simply rate it with the stars above ⭐or leave me a comment and rate it below.
Did you make any changes to this recipe?
If you have tips for other readers, let me know! It helps me and other readers so much. Sharing is Caring :-).
