Easy Vegan Chickpea and Bean Stew

This Low Carb and vegan stew is eaten  most year round during spring, autumn and winter.

A quick and easy satisfying and hearty meal, I find it is something to turn to when you want a comforting, healthy and no-fuss meal.  That for me is usually on a weeknight, when I have had a long day and would like a heartwarming cozy meal but don’t have too much energy to make anything  involved.

✔️ Scroll down to the end of the recipe to pin.


Accompanied with a nice slice of pane di casa or sourdough  to soak up that lovely rich salsa or add a cubed potato of you would like some carbohydrates portion for the children.

The chickpeas are still holding their shape but are cooked until they are just soft when biting through. The beans have lost their firmness as they also have soaked the flavours from the sauce. So I dindyself slurping down like spaghetti.

I know, you will enjoy this easy to make hearty  meal.

Serves 4

Cooking Time 30-40mins depending on stovetop heat element


400g tin organic chickpeas

400g – 500g fresh beans ends trimmed

6-8 cloves garlic

1small onion finely chopped

2 tbspns pure extra virgin olive oil

1 400g canned cherry tomatoes ( mutti pomodoro cherry tomatoes used )

1/2 cinnamon stick

Salt and pepper to taste

2 cups boiled water ( reserve extra half cup boiled water )

1 tbspn finely chopped Parsley


Clean the cloves, chop lengthwise into three.

Chop onion finely.

Rinse chickpeas out 3 or 4 times. Ensure any brine is washed away.

Heat the olive oil in a medium sized  saucepan. Brown the onion and garlic.
Add the canned tin tomatoes and mix with the onion and garlic. Allow the tomatoes to cook for half a minute.

Lower temperature to medium.

Add chickpeas stir through and add boiling water.

Allow to boil on medium with lid half testing open on saucepan.  Stir occasionally for 20 minutes.

Add seasoning and cinnamon stick.

Fresh and Vibrant Cuisine olivesandfeta

Lastly Add beans, and possibly extra water if the water has evaporated faster than expected.


Boil on low heat for apx 15 minutes or until beans are soft.


Makes 4-5


6 Comments Add yours

  1. mistimaan says:

    Lovely recipe

    Liked by 1 person

  2. chefkreso says:

    Easy to make, and rich in flavour, thanks for the idea..

    Liked by 1 person

  3. This looks super easy and delicious!

    Liked by 1 person

    1. Yes absolutely is and a win considering it tastes divine.

      Liked by 1 person

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