Weeknight comfort alert! Smoky charred peppers, tender chickpeas, one pot, ready in 40 minutes.
📷 Recipe Snapshot
📌 Recipe: Smoky Roasted Red Pepper and Chickpea Stew
⏲️ Time: 40 minutes
👥 Serves: 2
🌱 Diet: Vegan & Gluten-Free
📝 Quick Summary: A smoky chickpea stew made with charred, roasted red peppers, tomatoes, and warm spices.
🌟 Main Ingredients: Red bell peppers, chickpeas, tomatoes, onion, olive oil, paprika, and chili powder.
💡 Pro Tip: Roast the peppers until the skins are well blistered and charred, then peel them once cool.
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I made this on a chilly Friday when I really couldn't be bothered to plan dinner, and it turned into the thing my husband kept asking for the following week.
The peppers are the whole trick. Char them until the skins blister and go black in a few spots, then peel them once they've cooled. That's what turns an ordinary tomato-chickpea stew into something that tastes like it took a lot more effort than it did.
Vegan, gluten-free, ready in 40 minutes. Good bread on the side and you're set.
Nicole Kendrick says
This is absolutely delicious! I love the rich, earthy flavor of the chickpeas with the natural sweetness of the roasted peppers. YUM!
If you're after more plant-based comfort food, my vegan lentil soup is just as warming, and my one-pot chickpea ratatouille uses a lot of the same pantry staples as this stew. For something lighter, my grilled eggplant salad or roasted cauliflower with yoghurt and chimichurri both work well as a side or a light lunch.
I love a meal that tastes like more effort than it took - if that's your thing too, my 30-minute pantry staple meals roundup has more of the same energy. Sharing food that's genuinely simple to make is most of the reason I started this blog in the first place.
💗 Why you'll love this recipe
- Tastes like it simmered all afternoon - but it's actually done in 40 minutes.
- The charred peppers do the real flavor work - no extra spice can fake that smokiness.
- Naturally vegan and gluten-free - nothing here tastes like a substitution was made.
- One pot, minimal cleanup - sauté and simmer in the same pan, start to finish.
🥘 Ingredients
*See the recipe card for full information on ingredients and quantities.
Red bell peppers: Fresh peppers roasted at home give the best smoky char, but jarred roasted peppers work as a real shortcut if you're short on time - several readers have made it that way with good results.
Chickpeas: Canned chickpeas keep this quick. If you'd rather use dried, see the Notes section below for how to soak and cook them from scratch.
Tomato sauce: Use a plain passata rather than a pre-seasoned pasta sauce - you want a clean tomato base so the paprika and chili powder are doing the seasoning work, not competing with it.
Olive oil: A decent extra virgin olive oil matters here, since 4 tablespoons is enough to actually taste in the finished stew, not just cook the onion in.
Paprika: Sweet paprika keeps this mild. If you have Spanish smoked paprika on hand, it's worth trying - it adds a deeper, smokier flavor.
Chili powder: This is here for warmth, not real heat - 1 teaspoon stays mild. Add more or swap in cayenne if you want it spicier.
♻️ Substitutes & Variations
- Onion: Shallots or leeks can be used as substitutes for onion.
- Red Bell Peppers (roasted): Sun-dried tomatoes or roasted eggplant can replace roasted red bell peppers.
- Cooked Chickpeas: Cannellini beans, black beans, or lentils can be used instead of chickpeas.
- Tomato Sauce or Fresh Chopped Tomatoes: Canned diced tomatoes or marinara sauce can substitute for fresh chopped tomatoes or tomato sauce.
- Olive Oil (extra virgin): Any neutral cooking oil, such as vegetable oil or canola oil, can replace extra virgin olive oil.
- Paprika (sweet): Smoked paprika works well for a deeper flavor, or use mild chili powder in a pinch.
- Chilli Powder (optional): If chilli powder is unavailable, Cayenne or red pepper flakes can provide heat.
Claudia's top Tips
- Don't Overcook: Don't overcook the stew, as some liquid needs to remain for a rich consistency, but it shouldn't be too watery.
This also makes a great meal alongside an easy hummus sharing platter, some warm bread and olives.
❓ Rich Roast Pepper and Chickpea Stew FAQs
Yes - it keeps well and the flavor deepens overnight. Store in the fridge up to 4 days.
Simmer uncovered for a few extra minutes to reduce the liquid, or stir in a spoonful of tomato paste.
Yes - several readers have made it this way with good results. Drain them well before adding.
Yes, naturally - just check your bread if serving it on the side.
Keep it in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months - thaw overnight in the fridge before reheating. Warm it on the stovetop over medium heat or in the microwave until hot throughout, adding a splash of water or broth if it's thickened up too much after freezing.
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📖 Recipe
Smoky Roasted Red Pepper and Chickpea Stew
Video
Equipment
Ingredients
- 1 large yellow onion
- 4 red bell peppers ,roasted (fresh and roasted at home, or jarred roasted peppers, drained - see Notes for both methods)
- ½ cup cooked chickpeas canned and drained, or home-cooked (see Notes)
- 1 cup plain tomato passata or 4 fresh chopped tomatoes
- 4 tablespoon olive oil , extra virgin
- 1 teaspoon paprika , sweet
- 1 teaspoon chili powder , optional
- salt and pepper to taste
Instructions
- Char the peppers. Grill the bell peppers on a griddle pan over high heat for about 15 minutes, turning occasionally, until the skins are blistered and charred all over. Set aside to cool.4 red bell peppers
- Peel and slice. Once the peppers are cool enough to handle, remove the skins and seeds, then slice into rough strips.
- Sauté the base. Heat 4 tablespoons of olive oil in a large, wide skillet over medium heat. Add the chopped onion and chickpeas, and cook for 5-7 minutes, until the onion is soft and translucent.1 large yellow onion, 4 tbsp olive oil, ½ cup cooked chickpeas
- Add the spices. Stir in the paprika, chili powder, salt, and pepper, coating the onion and chickpeas evenly.1 tsp paprika, 1 tsp chili powder, salt and pepper
- Simmer. Add the roasted pepper strips and tomato passata (or chopped tomatoes) to the pan. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, until the stew has thickened slightly.1 cup plain tomato passata
- Serve. Ladle into bowls and serve hot, with warm bread on the side if you like.
Marie-Pierre says
I've used my precious smoky paprika from Spain for this recipe and it was a total hit with my guests! Plant-based recipes are more and more popular, and this one will stay on my menu!
Claudia-Cristina Ciorteanu says
Ooh, Spanish smoked paprika is such a good call here! Love that it's earning a permanent spot on your menu, that's the best compliment. Thank you!
Lynda says
This was really delicious! Love the combo of the chickpeas and peppers.
Claudia-Cristina Ciorteanu says
So glad you loved it, Lynda! That pepper and chickpea combo is honestly one of my favourites too.
Jen says
Definitely a hearty stew and also really nice flavors. Just what you need when there are still some chilly nights!
Claudia-Cristina Ciorteanu says
Exactly what it's made for! Perfect for when it's still a bit cold out but you want something on the lighter side too. Thanks, Jen!
Liz says
This delicious stew was the perfect comfort food recipe on a chilly Lenten Friday! And the leftovers were just as delicious the next day.
Claudia-Cristina Ciorteanu says
Love that it worked so well for Lent! And honestly the leftovers might be my favourite part, the flavours just get better. Thank you!
Swathi says
This is stew is so flavorful, chickpea with roast pepper is so good, I enjoyed with some homemade sourdough bread.
Claudia-Cristina Ciorteanu says
Sourdough and this stew sound like a perfect match! So glad you enjoyed it, Swathi.
Tisha says
This recipe is a hearty meal that is definitely a delicious comfort food!
Claudia-Cristina Ciorteanu says
Comfort food is exactly the goal here! Thanks so much, Tisha.
Maggie says
My husband and I loved this!! Will be making again!
Claudia-Cristina Ciorteanu says
Yay, love hearing that! Hope it becomes a regular in your rotation.
Claudia Ciorteanu says
My family loved this!
Elizabeth says
So flavorful and easy to make! Loved having this for lunch this week!
Claudia-Cristina Ciorteanu says
So happy it worked well for lunch! It really does taste even better the next day.
Liz says
Such a hearty, flavorful meatless meal!! My family loved every bite.
Claudia-Cristina Ciorteanu says
Thank you, Liz! Love that it won the whole family over, that's always the goal with a meatless dinner.
Nisha says
Love the roasted pepper flavors and this dish comes together so well, perfect for this weather!
Claudia-Cristina Ciorteanu says
Thanks, Nisha! The roasted peppers really are the star of the show here.
Nicole Kendrick says
This is absolutely delicious! I love the rich, earthy flavor of the chickpeas with the natural sweetness of the roasted peppers. YUM!
Claudia-Cristina Ciorteanu says
Thank you, Nicole! That mix of earthy and sweet is exactly what I was going for.
Sonja says
Just the recipe I needed for what they call "summer" here in Ireland. So much flavor and packed with protein. Next time I'll make a double portion.
Also, apologies, but I used jarred roasted peppers, which worked wonderfully. I was feeling really lazy.
Claudia-Cristina Ciorteanu says
Ha, no apology needed, jarred peppers are a totally legit shortcut! Glad it worked out so well. And a double batch sounds like a great plan.
Ashley says
We loved this easy stew recipe! The roasted red peppers added such a nice, smoky and sweet flavor.
Claudia-Cristina Ciorteanu says
Thank you, Ashley! That smoky sweetness from the peppers really does make the dish.
Nora says
Used it as a side! It was so good! Thanks!
Claudia-Cristina Ciorteanu says
Love that it worked as a side too! Glad you enjoyed it, Nora.