one pot chickpea stew
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This one pot chickpea stew is so simple to make and has the most wonderful flavours of Indian cuisine. Usually we make chickpea curry and serve it over rice, but we wanted to try something different and make a hearty stew. It’s such a delicious mix with potatoes. This recipe can be slow cooked or made on the stovetop in a large pot. Recipes like this are so versatile as well. You can swap the chickpeas for another protein like lentils and you can add other legumes, carrots or any other veg you can think of! This saves great for leftovers, so pack it in a freezer safe container to save for later.

Our favourite recipes in the fall and winter are definitely ones like this! It fills your kitchen with the most amazing smells and is so comforting. Since it’s a thicker consistency stew, you can eat it on its own, or serve it with some rice or bread on the side! We have found that the longer we’ve been vegan the more and more we love chickpeas. We’re always adding them into recipes or even eating them roasted as a snack!

If you’re looking for some more comforting recipes, click here and click here for some more one pot recipes that are simple like this one pot chickpea stew! For our cashew milk, we always use our favourite unsweetened one from Silk.


Recipe by plantbasedrelationshipCourse: DinnerCuisine: IndianDifficulty: Easy


Prep time


Cooking time




  • 2 cups of vegetable broth

  • 1 cup of cashew milk

  • 2 cups of pureed tomatoes

  • 4 cloves of garlic (chopped)

  • 2 shallots (chopped)

  • 3 medium white potatoes (roughly chopped)

  • 1 can of chickpeas (strained)

  • 1 tbsp of maple syrup

  • 1 tbsp of curry powder

  • ½ tsp of cinnamon

  • 1 tsp of turmeric

  • 1 tsp of cumin

  • 1 tsp of chili flakes

  • 1 tsp of dried parsley

  • salt and pepper to taste

  • 2 tbsp of grape seed or avocado oil


  • Set a large pot to medium heat and add your oil.
  • How in your garlic and shallots for a few minutes until they just start to show colour.
  • Next, add your spices and maple syrup. Stir to combine and it should make somewhat of a paste in the bottom of your pan.
  • Lower heat. Pour in your cashew milk, tomato puree, and vegetable broth. Let it get up to a low simmer.
  • Once your broth is simmering, add your chopped potatoes and chickpeas.
  • Cover and simmer on low for around 30 – 35 minutes or until your potatoes are fork soft. The stew should start to give off a lovely aroma!
  • Serve with toasted vegan naan bread or over basmati rice! Enjoy.

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