This hearty chickpea stew is a quick, wholesome meal packed with natural sweetness from the sweetcorn and vibrant flavour from the spices. It’s low in calories and saturated fat but rich in fibre and packed with plant-based protein and essential nutrients. This recipe is perfect for batch cooking at the weekend and reheating during the week to cater for busy nights.
At a Glance
Servings:
4
Difficulty:
Easy
Prep Time:
10 minutes
Cooking Time:
20 minutes
If you’re looking to batch cook this chickpea stew, simply double or triple the ingredients and cook everything together in a large pot so the flavours deepen evenly. Let the stew cool completely, then portion it into freezable containers for easy grab-and-go meals. Or you can store it in the fridge for up to three days.
What you'll need:
1 tablespoon of olive oil
1 white onion
3 garlic cloves
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon chilli flakes
400g chickpeas
250ml vegetable stock
1 tablespoon tomato purée
Salt and pepper to taste
Squeeze of lime to finish
Method:
- Heat your olive oil in a large pot over a medium heat. Finely chop the onions and add them to the pan. Cook for 5-7 minutes.
- Mince the garlic and cook it with the onions for 1 minute.
- Add all of your spices and chilli flakes. Toast for 30 seconds to release their flavours.
- Pour in the plum tomatoes and use a wooden spoon to break them up. Add the tomato purée.
- Drain the chickpeas and sweetcorn and add to the large pot.
- Pour in the vegetable stock and season with a little salt and pepper.
- Bring to a gentle simmer and cook for around 15-20 minutes. You’ll notice the stew thicken and the flavours deepen.
- Taste test the flavours and adjust the seasoning to suit your taste.
- Stir through with a squeeze of lime (or lemon) and serve with a side of warm, crusty bread, rice or couscous.
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