Brothy Chickpea Stew

Total Time: 40 minutes

5 from 1 vote

This brothy chickpea stew is incredibly hearty, easy to make and delicious. It’s one of those magical recipes with chickpeas and lentils that turns into a deep, rich stew. A small amount of bacon also goes a long way here, it’s mainly to add some saltiness and a smoky, richer flavor. Just toast some cheese on bread and drop it into the bowls, the bread  will soak up all those delicious brothy flavors. A super satisfying meal in a bowl.

Brothy Chickpea Stew

We start by cooking the bacon for a nice smoky flavor, then we let the onion, garlic and carrot sweat in olive oil. There are also a few spices for a particularly savory undertone. Then we pour vegetable stock, add lentils, close the lid closed and simmer the stew for 20 minutes, until the lentils are soft. Then add the chickpeas to the stew, spinach, a splash of lemon juice and done.

You can stir in a few leaves of savoy cabbage, kale, or other seasonal vegetables about 5-10 minutes before the end of the cooking time, and I don’t need to tell you that this stew tastes even better the next day. We serve it with some cheesy toasted bread, and some drops of Tabasco. Highly recommended.
Let me guide you through the recipe with this
step-by-step VIDEO.

Brothy Chickpea Stew

And also this: It’s a hearty, chunky stew that makes enough to feed a couple people. But if you want to stretch it out even further and make a soup, add another 4 cups of broth. Simmer and the rich flavor will spread through the extra liquid.
One last note: We’re using canned chickpeas, but if you want, you can use dry, soaked overnight chickpeas and boil them in the stew for 40 minutes.

Brothy Chickpea Stew

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RECIPE VIDEO

Let me guide you through the recipe with this step-by-step VIDEO.

brothy chickpea stew
5 from 1 vote

Brothy Chickpea Stew

This hearty chickpea stew is easy and delicious. With chickpeas, lentils, and a hint of bacon for flavor, it transforms into a rich, brothy stew. Serve with toasted cheese bread for a satisfying meal in a bowl.

Prep 10 minutes
Cook 30 minutes
Total 40 minutes
Servings 4
Calories 355

Ingredients 
 

  • 3.5 smoked bacon - cut into strips
  • 2 cans (14 oz/400 g) chickpeas - drained
  • 2 ounces lentils - black or green
  • 2 ounces spinach
  • 2 carrots - peeled and cut into cubes
  • 4 garlic cloves - minced
  • 1 small onion - finely chopped
  • 3 tbsp olive oil
  • 2 tbsp tomato paste
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 1 bay leaf
  • 1 tbsp lemon juice
  • 6 cups vegetable or chicken broth

also

  • 4 thick slices bread
  • 4 slices cheese - cheddar or gouda
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • chopped chives and black pepper - for serving
  • Tabasco - for serving (optional)

Instructions 

  • Heat olive oil in a large stockpot over medium heat. Add bacon, cook until golden brown and crispy. Stir occasionally. Remove from pot.
  • If the stockpot looks dry, add 2 tbsp oil. Add garlic and onion, sauté over low heat until fragrant, about 2 minutes. Stir in cumin, smoked paprika and black pepper. Add carrots, cook for 2 minutes.
  • Pour the broth and bring to a boil. Add lentils and bay leaf, cover and simmer for 20 minutes over low heat.
  • When the lentils are soft, but sill al dente, add chickpeas and tomato paste, simmer for 5 minutes more. Add spinach and lemon juice, stir and turn off the heat. Taste, and add salt to your own liking.
  • While the stew is simmering, make the toasts. Heat a skillet over medium-low heat, add butter and olive oil. Place bread and toast until golden brown and crispy, about 5 minutes. Flip, top with cheese and continue to toast until cheese is melted, about 5 minutes more.
  • Divide soup among bowls. Place cheesy toast on top. Sprinkle with bacon, chives and season with black pepper and a few drops of Tabasco. Enjoy!

Nutrition

Calories: 355kcalCarbohydrates: 16gProtein: 10gFat: 29gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 31mgSodium: 139mgPotassium: 453mgFiber: 6gSugar: 3gVitamin A: 7125IUVitamin C: 11mgCalcium: 202mgIron: 2mg
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