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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!

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.

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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.

Ingredients in my Roast Pepper and Chickpea Stew

Onion: Onions add a foundational depth of flavour and natural sweetness when cooked. Finely chop the onion for even cooking.
Red Bell Peppers (roasted): Roasted red bell peppers add a smoky, sweet taste to the stew. Roast until slightly charred, then peel and chop without squeezing out the liquid for extra flavour.
Cooked Chickpeas: Chickpeas provide a hearty, protein-rich element, making the stew more filling. Use canned chickpeas for convenience or soak and cook dried chickpeas until tender.
Tomato Sauce or Fresh Chopped Tomatoes: Tomato sauce or fresh tomatoes give a rich, tangy base. Choose ripe tomatoes for the best taste or high-quality tomato sauce with minimal additives.
Olive Oil (extra virgin): Extra virgin olive oil adds a rich, fruity taste and aids in sautéing.
Salt & Pepper to Taste: Season gradually and use freshly ground black pepper for a more robust taste.
Paprika (sweet): Sweet paprika adds a mild, sweet pepper flavour and vibrant colour. Use for subtle depth or try smoked paprika for a twist.
Chili Powder (optional): Adds a hint of heat and spice, enhancing complexity. Adjust based on your spice preference, starting with a small quantity.

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.

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How to make roast peppers and chickpea stew: Delicious and Healthy

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

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Prep Time 9

Cook Time 50

Total Time 1

Course Appetizer, Breakfast, Dinner, Lunch

Cuisine Mediterranean

Servings

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
Salt & pepper to taste
1 tsp paprika sweet
1 tsp chili powder optional

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.
In a wide bottom pan heat 2 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.
Add the paprika, chilli powder, salt and pepper to the pot and stir well.
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.
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

Keyword chickpea stew, healthy stew recipe, roast peppers, vegan stew recipe, vegetarian recipe

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