You see a lot of hearty stew recipes on this blog lately. There are several reasons for that. It’s the season for that kind of dish right now – when it’s cold and wet outside, you neat something to warm you up. The other reason is that I kind of fell in love with those dishes not too long ago. They are so easy to prepare and really delicious with all the veggies you use. Today’s recipe is something for everyone out there living the vegan life, but also for everyone else that just wants to eat less meat and dairy products. This delicious Vegan Potato & Chickpea Stew is one of the best stews I know. For reals ;P
In fall and winter, we often prepare a big pot of stew or soup for us at home. Probably once a week. If you make a recipe like this one here you got enough to feed at least four people. If you are only two persons at home, this means you will have a nice dinner and also another lunch or dinner the next day if you like. If don’t want to eat the same dish twice in a row you can always freeze leftovers and reheat it another day when you’re too lazy to cook ;P
The stew here is really super easy to prepare and pretty quick on the table. Chop the veggies, roast them nicely so that the flavor can develop, then deglaze with the tomatoes and later add the potatoes and chickpeas – that’s basically it. No meat or dairy products needed to get great flavors. With the addition of chili flakes, you can give this stew some decent spiciness if you want. Might not be the worst idea when it’s cold outside. In that case, prepare this dish “hot”, you might want to serve some veggie-based crème fraiche on the side so the “weak ones” can tone down the spiciness to a level they can handle ;P
We like to add some fried green pimientos to the dish – for a pop of green color. Somehow these peppers are always in our fridge and ready to use… but, of course, you don’t have to add them. The stew is absolutely fine without them ;)
INGREDIENTS / ZUTATEN
2 tbsp. olive oil, plus a bit more
1 large red onion
3-4 garlic cloves
2 celery stalks
1-2 tsp. hot pepper paste* (optional tomato paste)
2 tsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 can (14 oz./400g) crushed tomatoes
34 fl. oz. (1000ml) hot water
14 oz. (400g) potatoes, peeled and diced
1 can (14 oz./400g) chickpeas
1.8 oz. (50g) baby spinach
salt, pepper
some lemon juice
some chili flakes
a few Pimientos de Padrón (optional)
flaky sea salt
2 EL Olivenöl, plus etwas mehr
1 große rote Zwiebel
3-4 Knoblauchzehen
2 Stangen Staudensellerie
1-2 TL scharfe Paprikapaste* (optional Tomatenmark)
2 TL gemahlener Koriander
1 TL Kurkumapulver
1/4 TL Zimt
1 Dose (400g) stückige Tomaten
1 L heißes Wasser
400g Kartoffeln, geschält und gewürfelt
1 Dose (400g) Kichererbsen
50g Babyspinat
Salz, Pfeffer
etwas Zitronensaft
Chiliflocken
ein paar grüne Bratpaprika (optional)
Meersalzflocken
DIRECTIONS / ZUBEREITUNG
2. Add the olive oil to a large pot and heat up. Add the onions, garlic, and celery and sauté over medium heat for a few minutes until translucent and soft. Add the hot pepper paste (or tomato paste), coriander, turmeric, and cinnamon and sauté for 2-3 minutes more. Deglaze with the tomatoes and hot water and let everything come to a boil once more. Add the diced potatoes, season with salt and pepper, reduce the heat and let simmer for about 20 minutes – stir once in a while.
3. Rinse the chickpeas with water, wash the spinach and let both drain a little, add to the pot and let simmer for 5-6 minutes. Season with some lemon juice, chili flakes, and some more salt and pepper if needed. If you want the whole thing to be more like a soup, you’re basically done now. If you want the stew a bit thicker, grab a potato masher or immersion blender and mash/blend some of the potatoes to thicken up the stew.
4. To serve, fry a few Pimientos de Padrón in a little oil – they should get some dark/black spots. Season with flaky sea salt and serve along with the stew and some bread if you like.
2. Das Olivenöl in einen großen Topf geben und erhitzen. Zwiebeln, Knoblauch und Selleriewürfel bei mittlerer Hitzezufuhr einige Minuten andünsten, bis sie glasig und weich sind. Die Paprikapaste (oder Tomatenmark), Koriander, Kurkuma und Zimt dazugeben und für 2-3 Minuten mit anrösten. Mit den Tomaten und dem heißen Wasser ablöschen und alles einmal aufkommen lassen. Die gewürfelten Kartoffeln dazugeben, ordentlich mit Salz und Pfeffer würzen, die Hitzezufuhr etwas reduzieren und alles für etwa 20 Minuten köcheln lassen – zwischendurch immer wieder einmal umrühren.
3. Die Kichererbsen einmal abspülen, den Spinat waschen und beides etwas abtropfen lassen, dann zum Topf dazugeben und für 5-6 Minuten mitköcheln lassen. Mit etwas Zitronensaft, Chiliflocken und ggf. noch etwas mehr Salz und Pfeffer würzen. Wer das Ganze eher wie eine Suppe haben möchte, kann jetzt schon fast servieren – alle anderen schnappen sich einen Kartoffelstampfer oder einen Pürierstab und zerdrücken/pürieren ein paar der Kartoffeln, damit das Ganze zu einem etwas dickflüssigeren Eintopf wird.
4. Zum Servieren ein paar grüne Bratpaprika in etwas Öl anbraten – sie dürfen dabei ruhig ein paar dunkle/schwarze Stellen bekommen. Mit Meersalzflocken würzen und zusammen mit dem Eintopf und ggf. etwas Brot servieren.
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Here is a version of the recipe you can print easily.
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Vegan Potato & Chickpea Stew
- Prep Time: 00:20
- Cook Time: 00:35
- Total Time: 01:00
- Yield: 4 1x
- Category: Stew
- Cuisine: International
- Diet: Vegan
Description
Easy to prepare and extremely delicious: Vegan Potato and Chickpea Stew. So good! Not only in winter ;)
Ingredients
2 tbsp. olive oil, plus a bit more
1 large red onion
3-4 garlic cloves
2 celery stalks
1-2 tsp. hot pepper paste* (optional tomato paste)
2 tsp. ground coriander
1 tsp. ground turmeric
1/4 tsp. ground cinnamon
1 can (14 oz./400g) crushed tomatoes
34 fl. oz. (1000ml) hot water
14 oz. (400g) potatoes, peeled and diced
1 can (14 oz./400g) chickpeas
1.8 oz. (50g) baby spinach
salt, pepper
some lemon juice
some chili flakes
a few Pimientos de Padrón (optional)
flaky sea salt
Instructions
1. Peel and dice the onion and garlic cloves finely. Wash and dry the celery stalks and cut into small cubes. Peel the potatoes and cut into smaller pieces. Set everything aside.
2. Add the olive oil to a large pot and heat up. Add the onions, garlic, and celery and sauté over medium heat for a few minutes until translucent and soft. Add the hot pepper paste (or tomato paste), coriander, turmeric, and cinnamon and sauté for 2-3 minutes more. Deglaze with the tomatoes and hot water and let everything come to a boil once more. Add the diced potatoes, season with salt and pepper, reduce the heat and let simmer for about 20 minutes – stir once in a while.
3. Rinse the chickpeas with water, wash the spinach and let both drain a little, add to the pot and let simmer for 5-6 minutes. Season with some lemon juice, chili flakes, and some more salt and pepper if needed. If you want the whole thing to be more like a soup, you’re basically done now. If you want the stew a bit thicker, grab a potato masher or immersion blender and mash/blend some of the potatoes to thicken up the stew.
4. To serve, fry a few Pimientos de Padrón in a little oil – they should get some dark/black spots. Season with flaky sea salt and serve along with the stew and some bread if you like.
Notes
Enjoy cooking!
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