The Chickpea Recipe I’ve been making Every Week!

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and can be quicker to cook.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale is nutrient-dense and frozen spinach is often less expensive.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon

Homemade broth is fresher, while bouillon is economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola is budget-friendly.

Dice 1 red onion and chop 3 pieces of garlic finely.

Dice 1 red bell pepper and 1 green bell pepper.

Peel and chop 4 yellow potatoes into 1-inch cubes.

Slice in half 1.5 cups of cherry tomatoes.

Rinse and drain 400 ml canned chickpeas and set aside.

Heat 3 tbsp olive oil in a stock pot over medium heat.

Sauté the onions and garlic for 3 to 4 minutes.

Add the red and green bell peppers and sauté for a couple of minutes.

Add 2 tsp salt, fresh cracked pepper to taste, 0.5 tsp turmeric, 2 tsp sweet paprika, and 1 tsp smoked paprika; stir and cook for about a minute.

Add cherry tomatoes, potatoes, and chickpeas to the pot.

Pour in 4 cups of unsalted veggie stock, stir, and bring to a boil.

Once boiling, turn the heat to medium-low, cover, and cook for 15 to 18 minutes.

Transfer about three ladles of the stew into a blender, blend on medium-high for a few seconds, and then transfer back into the stew.

Combine everything in the pot and serve hot, garnished with fresh lemon juice and chopped parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary