Spicy Smashed Chickpea Stew


As the weather keeps its chill button turned on full throttle, I’ve been dreaming about hearty soups. Spicy Smashed Chickpea Stew really does the trick. It is a filling one pot meal that has a surprisingly developed combination of spices and a bit of kick to it. At first bite this stew brings on thoughts of far away travels. I’ve made it a few times and found that even for those picky customers it garners their stamp of approval. The best part about it is that this can even be a pantry meal if you are in a hurry (which I often am during the week). It can also be easily be adapted to include chicken or to become vegan/dairy free by eliminating the yogurt.

Spicy Smashed Chickpea Stew


2 TBS olive oil

1/2 yellow onion, diced finely

2 cloves garlic, minced

3/4 tsp cumin, ground

3/4 tsp smoked paprika, ground

pinch of cinnamon, ground

2 tsps grated lemon zest

salt and black pepper to taste

3 (14.5 oz) chickpeas, 2 drained and 1 in reserved liquid

4 cups low-sodium vegetable broth

2 (14.5 oz) cans diced tomatoes (tomatoes in Italian Seasoning is fine to use too)

4 TBS fresh Italian Parsley, finely chopped for garnish

juice of one lemon

Greek yogurt, for garnish (optional)

wheat pita bread or wheat pita chips (optional)


In a large pot, heat the olive oil over medium heat for 1 minute. Add the onions and cook approximately 4-5 minutes until translucent. Then add the garlic; and cook for a few minutes, stirring regularly, until soft but not browned. Stir in the cinnamon, cumin, paprika, and lemon zest. Season with salt and pepper and cook for an additional 2-3 minutes.

Add the chickpeas and the liquid from one can along with the vegetable broth. Bring to a simmer and cook for 20 minutes. Add in tomatoes and cook for an additional 5-10 minutes.

Using a potato masher, or the back of a fork, lightly crush the chickpeas in the pot. At this point the stew can simmer on low with a lid until ready to serve. When serving, garnish with yogurt and parsley.

Note: To thicken up the stew simply simmer without the lid on the pot, but keep careful watch that the liquid does not evaporate too much.

I made homemade wheat pita bread to go along with this meal but that’s a recipe for another day. The store bought variety, without preservatives, is also very good either fresh or cut into wedges, toasted a few minutes and served as pita chips.


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