Smoky Roasted Red Pepper and Chickpea Stew
A vegan chickpea stew built on charred, peeled red peppers simmered with tomato, paprika, and chili powder. Ready in 40 minutes, naturally gluten-free.
Servings: 2
Calories: 452kcal
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.
Video
Notes
Don't have a griddle pan? Roast the peppers in a 400°F (200°C) oven instead — halved, seeds removed, brushed with oil, roasted 20–25 minutes until blistered. Same result, different tool.
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.
Chickpeas - 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 ½ 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 into 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: 452kcal | Carbohydrates: 43g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 67mg | Potassium: 1293mg | Fiber: 12g | Sugar: 21g | Vitamin A: 8890IU | Vitamin C: 323mg | Calcium: 78mg | Iron: 5mg
