If you have eaten too much fat food recently, it’s time to focus on some more plant-based recipes. In this article, Apronese will share with you a warm stew – the delicious chickpea and potato stew recipe.
The seasoning for this stew is very simple, just a ton of smoked paprika and curry powder, plus a little pinch of red pepper flakes for kick.
If you don’t have a really good loaf of bread to scoop up this stew, some saltine crackers also work well in a pinch.
What Curry Powder Do You Use?
You can use either hot or mild curry powder in this recipe, but it’s best to use mild curry powder here so that it doesn’t overpower the other flavors.
You can also try making your own curry powder.
Can You Freeze Chickpea and Potato Stew?
Yes, you can. To freeze it, divide the soup into single portions after cooking, cool the portions completely in the refrigerator first, then transfer to the freezer for long-term storage. You can keep the stew frozen for about three months.
Can I Substitute the Kale?
Yes, spinach makes a great substitute for the kale. However, keep in mind that spinach is much softer and more delicate than kale, so add the spinach at the very end and just stir it into the stew until wilted.
Chickpea and Potato Stew Recipe
This stew is a hearty and filling plant-based dish that will keep you full and warm this winter.
Prep Time: 10 mins / Cook Time: 1 hr / Total Time: 1 hr 10 mins
Servings: 6 (1.3 cups each)
- 2 tbsp olive oil ($0.26)
- 2 cloves garlic ($0.16)
- 1 tsp grated fresh ginger
- 1 yellow onion ($0.32)
- 1 tbsp curry powder ($0.30)
- 1 tbsp smoked paprika ($0.30)
- Pinch crushed red pepper ($0.02)
- 1 15oz. can fire roasted diced tomatoes ($1.00)
- 2 russet potatoes (1.75-2 lbs total) ($1.62)
- 1 15oz. can chickpeas ($0.55)
- 4 cups vegetable broth ($0.52)
- 1/4 lb. fresh kale, chopped ($1.16)
- Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
- Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
- While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas.
- Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
- Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally.
- After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers.
Serving: 1 Serving ・ Calories: 300.78 kcal ・ Carbohydrates: 53.15 g ・ Protein: 9.92 g ・ Fat: 7.12 g ・ Sodium: 884.6 mg ・ Fiber: 9.47 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
How to Make Chickpea and Potato Stew – Step-by-Step Photos
Step 1: Finely dice one onion, mince two cloves of garlic, and grate about a teaspoon of fresh ginger.
Add the onion, garlic, and ginger to a large soup pot along with 2 tbsp olive oil and sauté over medium heat until the onions are soft and transparent, then add 1 tbsp curry powder, 1 tbsp smoked paprika, and a pinch of red pepper flakes.
Continue to sauté for 1-2 minutes more to toast the spices.
Step 2: While the onions, garlic and ginger are sautéing, peel and dice two russet potatoes and drain one 15oz. can of chickpeas.
Once the spices have toasted, add the potatoes, chickpeas, and a 15oz. can of fire roasted diced tomatoes (with juices) to the pot.
Step 3: Pour 4 cups vegetable broth over the contents of the pot, stir everything really well, then place a lid on top and turn the heat on to medium-high.
Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 45 minutes, stirring only occasionally.
After 45 minutes, stir well and smash the potatoes against the side wall of the pot to help thicken the stew.
Step 4: Pre-bagged chopped kale is the best thing. Use about 1/3 of this 12oz. bag. You can use however much you want. Just add a few handfuls to the stew and stir it in until the kale is wilted.
Step 5: If you like your kale extra tender, you can simmer it a bit longer to soften it up.
It’s important to taste the stew at this point and adjust the salt and seasonings to your liking.
Depending on what type of broth you used, you may want to add a touch more salt to make the flavors pop. Or maybe you want just a little more heat, so you add another pinch of red pepper flakes.
If you want more vegan stews, try Vegan Lentil Stew, Moroccan Lentil and Vegetable Stew, or West African Peanut Stew.
Come back to us for more updates!
Be First to Comment