🥔 Vegan One-Pot Potato Chickpea Stew
🍽️ Ingredients:
- 2 tbsp olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced (optional but recommended)
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp turmeric
- ¼ tsp cayenne pepper (optional for heat)
- 4 medium potatoes, peeled and diced (about 3 cups)
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 (14 oz) can diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups vegetable broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Juice of ½ lemon or lime
🔪 Instructions:
1. Sauté aromatics
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 4–5 minutes until soft and translucent.
- Stir in garlic and ginger; cook for 1 more minute until fragrant.
2. Add spices
- Stir in cumin, smoked paprika, turmeric, and cayenne pepper.
- Cook for 1 minute, stirring constantly, to toast the spices.
3. Add main ingredients
- Add diced potatoes, chickpeas, diced tomatoes, and vegetable broth.
- Stir well to combine.
4. Simmer
- Bring the stew to a boil, then reduce heat to low and cover.
- Let simmer for 25–30 minutes, or until potatoes are tender.
5. Season and finish
- Taste and season with salt, pepper, and lemon or lime juice.
- Stir well.
6. Serve
- Ladle into bowls and garnish with fresh cilantro or parsley.
- Serve with crusty bread or over rice for a fuller meal.
💡 Tips:
- Add chopped carrots, celery, or spinach for extra veggies.
- For a creamier stew, stir in a splash of coconut milk at the end.
- This stew keeps well in the fridge for up to 4 days and freezes beautifully.