One-Pot Chickpea Stew (25 Min, Vegan)

Warm, fragrant, and incredibly satisfying – this One-Pot Chickpea Curry Stew is the answer to your weeknight dinner dilemmas! Ready in just 25 minutes with pantry staples, this versatile plant-powered meal can transform into three distinct dishes based on your seasoning choices. Whether you crave a simple hearty stew, an exotic curry, or authentic Chana Masala, this adaptable recipe delivers impressive flavor with minimal effort. Packed with protein, fiber, and essential nutrients from chickpeas and tomatoes, this one-pot wonder is perfect for busy evenings when you want a nourishing, budget-friendly meal that tastes like it simmered all day. I batch cook these organic chickpeas and freeze in 2-cup portions for the best flavor and nutrition. You can also use canned chickpeas if you’re short on time. Serve with rice or bread for a complete dinner that will satisfy the whole family!

One-Pot Chickpea Stew (Vegan)

This versatile one-pot chickpea stew transforms into three distinct dishes—classic stew, exotic curry, or authentic Chana Masala—depending on your choice of seasonings. Ready in just 25 minutes using pantry staples, this protein-rich plant-based meal delivers remarkable flavor with minimal effort. Perfect for busy weeknights when you want a warming, satisfying dinner that's both nutritious and budget-friendly.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course, Stew

Cuisine Indian, Mediterranean, Plant-based, Vegan

Servings 4

Equipment

• Medium saucepan or pot
• Knife
• Cutting board
• Measuring spoons
• Wooden spoon or spatula

Ingredients

  

• 2 cups cooked or canned chickpeas rinsed and drained
• 1 cup fresh or canned diced tomatoes
• 1 medium onion finely chopped
• 4 cloves garlic minced or 2 teaspoons garlic powder
• ¼ cup water
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-3 cups pasta sauce optional for easier preparation
• For Curry Version Add:
• 1 tablespoon curry powder
• 1/2 teaspoon ground turmeric
• For Chana Masala Version Add:
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon chili powder adjust to taste
• 1 tablespoon grated fresh ginger or 1 teaspoon ground ginger

Instructions

 

• In a medium pot, heat ¼ cup water over medium heat.
• Add the chopped onion and sauté for 3-4 minutes until softened.
• Add minced garlic (and fresh ginger if using for curry or Chana Masala versions) and cook for 30 seconds until fragrant.
• Add diced tomatoes, chickpeas, salt, pepper, and any spices for your chosen version (basic stew, curry, or Chana Masala).
• If using pasta sauce, add it now.
• Stir well to combine all ingredients and bring to a gentle simmer.
• Reduce heat to medium-low and cook for 15-20 minutes, stirring occasionally.
• If the stew becomes too thick, add a little water to reach desired consistency.
• Taste and adjust seasonings as needed.
• Serve hot over cooked rice or with bread of choice.

Notes

• **My Favorite Chickpeas:** I batch cook these organic chickpeas – they have amazing flavor and texture!
• For a creamier curry version, add ½ cup coconut milk during the last 5 minutes of cooking.
• This stew freezes exceptionally well – make a double batch and freeze in individual portions.
• For a spicier version, add red pepper flakes or a diced jalapeño with the onions.
• Garnish options: fresh cilantro, a squeeze of lemon juice, or a dollop of plant-based yogurt.
• Leftover stew often tastes even better the next day as flavors deepen overnight.

Keyword budget-friently vegan dinner, chickpea stew, one-pot vegan dinner, plant protein dinner, quick Indian-inspired meal

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