Peruvian Chickpea Stew
Immerse yourself in the comforting flavors of Peruvian Chickpea Stew, a vibrant, plant-based recipe that brings a taste of South America to your table. This hearty, one-pot dish is loaded with wholesome ingredients like tender chickpeas, golden potatoes, and sweet red bell peppers simmered in a fragrant broth infused with cumin, paprika, and turmeric. Creamy peas, fresh cilantro, and a splash of zesty lime juice add a refreshing brightness to every bite, making it a satisfying meal perfect for busy weeknights or cozy dinners. Ready in under an hour and packed with protein and nutrients, this stew is an excellent choice for vegans and vegetarians alike. Serve it warm with fluffy rice or crusty bread for a complete, flavorful feast the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 large red bell pepper, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 4 cups vegetable broth
- 3 cups chickpeas, cooked (or canned, drained and rinsed)
- 2 medium golden potatoes, peeled and cut into 1-inch cubes
- 1 cup frozen peas
- 0.25 cup fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and sauté for 5-6 minutes, or until translucent.
Stir in the minced garlic and diced red bell pepper. Cook for 2-3 minutes, until the vegetables are slightly softened.
Add the tomato paste, ground cumin, paprika, and turmeric. Stir and cook for 1 minute, to toast the spices and enhance their flavors.
Pour in the vegetable broth and bring to a simmer.
Add the chickpeas and potatoes to the pot. Stir well, then cover and cook on medium heat for 25-30 minutes, or until the potatoes are fork-tender.
Stir in the frozen peas and cook for an additional 5 minutes, until the peas are warmed through.
Remove the pot from heat. Stir in the chopped cilantro and fresh lime juice.
Season the stew with salt and black pepper to taste.
Serve the Peruvian Chickpea Stew hot, garnished with extra cilantro if desired. It pairs beautifully with steamed rice or a slice of crusty bread.
Nutrition Facts
Calories |
2122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5636 mg | 245% | |
| Total Carbohydrate | 329.8 g | 120% | |
| Dietary Fiber | 83.1 g | 297% | |
| Total Sugars | 75.0 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 33.1 mg | 184% | |
| Potassium | 5867 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
