Chickpea Stew

chickpea stew recipe

Earlier in the week I made this chickpea stew. It is one of my favourite go-to autumn recipes as it is so quick and easy to make, but also healthy as well. This recipe makes one portion, so is ideal if you need to make a simple meal and you’re on your own. I had a large bowl of it on its own, but it can also be had with rice or couscous on the side. 


1 green chili – de-seeded and finely chopped

1 celery stick – chopped

100g mushrooms – chopped

1 tin tomato

1 tin chickpeas

2 tbs tomato puree

Handful of parsley


1/ Heat a small amount of olive oil in a large saucepan on a medium heat

2/ Add the chili and cook for about 1 minute

3/ Add the celery and mushrooms and cook until they begin to soften

4/ Drain and rinse the chickpeas and then add to the saucepan

5/ Add the tin tomatoes and tomato puree and simmer for 10-15 minutes until the excess liquid has evaporated

6/ Add a handful of parsley and season to taste

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