Rich Roast Pepper and Chickpea Stew

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Warm up with this Rich Roast Pepper and Chickpea Stew! Packed with roasted peppers, chickpeas, and bold spices, it’s a hearty and delicious meal. Perfect for cosy nights!

Rich Roast Pepper and Chickpea Stew

This veggie dish is ideal for a fast meal on busy days. Whether served as a main course or a snack, it’s bound to leave everyone wanting more.

Give these tasty vegan options a try! Enjoy a comforting bowl of Vegan Lentil Soup, explore 21 Vegan Recipes for a variety of delicious meals, and savour the plant-based Chickpea Ratatouille with tender chickpeas and roasted veggies.

You should also try our Tuna Rice Salad, Grilled Eggplant Salad, Couscous Salmon Salad, Roasted Cauliflower with Yogurt and Chimichurri or Gnocchi with Pesto and Zucchini for a quick delicious lunch or dinner.


I always find myself using the ingredients I have in my cupboard, especially before heading out for food shopping. I aim to utilize all the food I have to minimize food waste. It’s amazing how many interesting recipes come out of this process.

Looking for more? Check out these Vegan Recipes!

I love quick, restaurant-quality dishes that taste amazing and are easy to make. In just 30 minutes, I can make a delicious meal for my family with ingredients I control. Sharing homemade meals creates special memories that last.

Why you’ll love this recipe

This recipe for Rich Roast Pepper and Chickpea Stew is a hit because it’s quick, easy, and uses basic ingredients. Roasted peppers and chickpeas are always a family favourite, and here they’re made even tastier with bold spices and herbs.

It’s a simple dish that’s perfect for busy nights. Since it’s homemade, you know exactly what goes into it, making it a healthier choice. Kids love it too, so it’s a win-win for everyone at the table.

Expert Tips

  • Roast the Peppers: Roast the peppers until they are slightly burnt. This makes them sweeter and adds a smoky taste. Peel and chop them after roasting.
  • 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.

How to grill the bell peppers

Grilling the peppers can be done by using a grilled pan or baking them in the oven. The first choice is detailed in the recipe description. The baking part can be done quite easily by following these steps:

  • Preheat the oven to 400°F (200°C).
  • Cut the red and yellow peppers in half, remove the seeds and membranes, and place them on a baking sheet. Brush with 1 tbsp of olive oil.
  • Roast the peppers in the oven for 20-25 minutes until the skin starts to blister and char.
  • Remove the peppers from the oven and let them cool. Once cooled, remove the skin and slice the peppers into thin strips.

Substitutions

  • 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.
  • Salt & Pepper to Taste: Use any preferred seasoning blend or soy sauce instead of salt, and ground coriander or cumin for pepper.
  • Paprika (sweet): Smoked paprika or chilli powder can be used as a substitute for sweet paprika.
  • Chili Powder (optional): If chilli powder is unavailable, Cayenne or red pepper flakes can provide heat.

Storage

  • Refrigeration: Store in an airtight container in the fridge for up to 4 days. Reheat thoroughly before serving.
  • Freezing: For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Reheat on the stovetop over medium heat or microwave until hot throughout. Add a splash of water or broth if the stew is too thick after freezing.

FAQs

To roast peppers over a gas burner, place the pepper directly on the flame using tongs. Turn it occasionally until all sides are charred and blackened. Once fully charred, place the pepper in a plastic bag for about 10 minutes to steam, which makes peeling easier. After steaming, remove the skin, stem, and seeds.

To roast peppers in an air fryer, preheat it to 400°F (200°C). Place whole peppers in the basket and cook for about 10-15 minutes, turning them halfway through, until the skin is charred and blistered. Once done, transfer them to a covered bowl for 10 minutes to steam, then peel off the skin and remove the seeds.

Roasting peppers enhances their natural sweetness and imparts a smoky flavor. It also makes the skin easier to remove, resulting in a smoother texture in dishes. This process can deepen the overall taste of the final dish.

Yes, it’s best to remove the skin after roasting because it can be tough and slightly bitter. After roasting, place the peppers in a bowl covered with a lid or plastic wrap for about 10 minutes to steam. This helps loosen the skin, making it easier to peel off.


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Rich Roast Pepper and Chickpea Stew

Roast peppers and chickpea stew

Claudia
Are you in search of a hearty and healthy meal that is both delicious and easy to make? Look no further than this roasted peppers and chickpea stew recipe! This dish is perfect for any occasion and can be enjoyed by vegans, vegetarians, and meat-eaters alike.
5 from 7 votes
Prep Time 9 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Dinner, Lunch
Cuisine Mediterranean
Servings 2
Calories 434 kcal

Equipment

  • 1 griddle pan
  • 1 shallow pan
  • 1 wooden spoon
  • 1 chopping board

Ingredients
 
 

  • 1 large onion
  • 4 red bell peppers roasted
  • ½ cup cooked chickpeas 100 g
  • 1 cup tomato sauce 250 g or 4 fresh chopped tomatoes
  • 4 tbsp olive oil extra virgin
  • 1 tsp paprika sweet
  • 1 tsp chili powder optional
  • Salt and pepper to taste

Instructions
 

  • Grill the peppers on a griddle pan over high heat for approximately 15 minutes, turning them periodically, until nicely charred all over. Remove the peel and seeds, then slice them roughly on a chopping board, once they have cooled.
    4 red bell peppers
  • In a wide bottom pan heat 4 tbsp of olive oil over medium heat. Add the chopped onion and chickpeas; and sauté for 5-7 minutes until the onion is soft and translucent.
    1 large onion, 4 tbsp olive oil, 1/2 cup cooked chickpeas
  • Add the paprika, chilli powder, salt and pepper to the pot and stir well.
    1 tsp paprika, 1 tsp chili powder, Salt and pepper
  • Add the roasted pepper slices, tomato sauce or diced tomatoes to the pan . Bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
    1 cup tomato sauce
  • Personally, I like to serve this stew with freshly baked bread.
  • Serve hot and enjoy!

Video

Notes

Roasted Peppers – bell peppers, can be roasted ahead and stored in the freezer until used. They will maintain best quality for about 6 months, but will remain safe beyond that time.
Chickeas – I personally buy Organic Dried Chickpeas. Dried chickpeas should be soaked for 12 hours. Rinse, drain, and then add to a saucepan. Add a few inches of water on top, then add 1/2 teaspoon of salt. Cook for 90 minutes to 2 hours at a simmer under cover after bringing to a boil. Leave to cool completely, drain and divide with the quantity you’ll be using for a meal in separate freezer bags. The chickpeas will last up to 6 months in your freezer.

Nutrition

Calories: 434kcalCarbohydrates: 38gProtein: 8gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gSodium: 613mgPotassium: 1108mgFiber: 12gSugar: 19gVitamin A: 8783IUVitamin C: 318mgCalcium: 72mgIron: 4mg
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5 from 7 votes

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Recipe Rating




7 Comments

  1. 5 stars
    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.