Warm up with this Rich Roast Pepper & Chickpea Stew-loaded with smoky roasted peppers, tender chickpeas, and bold spices! A vegan, gluten-free, and Mediterranean-friendly comfort dish perfect for cozy nights. Healthy, hearty, and full of flavor!
🍲 Serves 2 | 🌿 Vegan & Gluten-Free | 💪 High-Fiber & Protein | ⏱ 40-Min Meal
This veggie dish is low calorie, 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 easy vegan meals for beginners for a variety of delicious meals, and savour the plant-based easy chickpea ratatouille (one-pot vegan) with tender chickpeas and roasted veggies.
You should also try our Tuna Rice Salad, Grilled Eggplant Salad, Couscous Salmon Salad, Roasted Cauliflower with Yoghurt and Chimichurri or Gnocchi with Pesto and Zucchini for a quick, delicious lunch or dinner.
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I love quick meals that taste like restaurant dishes but are super easy to make at home. In just 30 minutes, I can get something delicious on the table using ingredients I trust. If you're looking for the same kind of stress-free cooking, you might find these 31 recipes helpful-30-minute meals made with pantry staples only! For me, sharing homemade food isn't just about eating-it's about creating memories that stick.
💗 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.
How To Grill Bell Peppers
Grilling the peppers can be done by using a grill 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 tablespoon 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.
- Chilli Powder (optional): If chilli powder is unavailable, Cayenne or red pepper flakes can provide heat.
💭 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.
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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📖 Recipe
Roast peppers and chickpea stew
Equipment
- 1 wooden spoon
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 tablespoon olive oil extra virgin
- 1 teaspoon paprika sweet
- 1 teaspoon 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 tablespoon 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 tablespoon olive oil, ½ cup cooked chickpeas
- Add the paprika, chilli powder, salt and pepper to the pot and stir well.1 teaspoon paprika, 1 teaspoon 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!
Swathi says
This is stew is so flavorful, chickpea with roast pepper is so good, I enjoyed with some homemade sourdough bread.
Tisha says
This recipe is a hearty meal that is definitely a delicious comfort food!
Maggie says
My husband and I loved this!! Will be making again!
Claudia Ciorteanu says
My family loved this!
Elizabeth says
So flavorful and easy to make! Loved having this for lunch this week!
Liz says
Such a hearty, flavorful meatless meal!! My family loved every bite.
Nisha says
Love the roasted pepper flavors and this dish comes together so well, perfect for this weather!
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!
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.
Ashley says
We loved this easy stew recipe! The roasted red peppers added such a nice, smoky and sweet flavor.
Nora says
Used it as a side! It was so good! Thanks!