Herb and Chickpea Stew

with white rice
With white rice
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¼ cup Olive oil extra-virgin
1 Yellow onions chopped
2 cans (14-oz) Chickpeas drained
Kosher Salt to taste
Black pepper to taste
3 cloves Garlic minced or grated
1 tsp Turmeric ground
½ tsp Red pepper flakes crushed
2 tsp Lemon zest
3-4 cups Vegetable broth low-sodium
2 tbsp Lemon juice
2 cups Baby spinach
½ cup Cilantro fresh, roughly chopped
½ cup Parsley fresh, roughly chopped
¼ cup Dill fresh, roughly chopped
1 tbsp Chives chopped
2 cups Basmati rice cooked
For serving:
Greek yogurt plain, to taste or dairy-free alternative
Fresh mint chopped, to taste

Nutritional information

  • For serving:

Herb and Chickpea Stew


This summery Herb and Chickpea Stew recipe makes simple ingredients into a bold and satisfying vegetarian meal. Serve it over steamed white rice and top with crispy, aromatic chickpeas, Greek yogurt and fresh mint. For a vegan alternative, sub out the Greek yogurt for a dairy-free option.  

To make this stew, start by sautéing the onions in olive oil for 5 minutes before adding the chickpeas. Cook, tossing the chickpeas occasionally until they are crispy. Then stir in the spices and lemon zest and cook until aromatic. Remove some of the chickpeas and reserve for topping. Then add in the vegetable broth and lemon juice and bring to a boil. Once at a boil, reduce to a simmer and stir in the spinach leaves and fresh herbs. Cook until the spinach has wilted. Make a taste test, and adjust the seasoning to your liking.  

To make the Herb and Chickpea Stew, you will need the following ingredients:

Ingridiens for Herb and Chickpea Stew

Steps to make Herb and Chickpea Stew


Cook onions


In a large pot over medium heat, heat ¼ cup extra-virgin olive oil and add 1 chopped onion. Cook, stirring occasionally, for 5 minutes until soft.


Add chickpeas


Add the drained chickpeas and season with salt and black pepper to taste. Cook, stirring occasionally, for about 5 minutes until the chickpeas start to crisp.


Add garlic, turmeric, red pepper, and lemon zest


Add 3 minced garlic cloves, 1 teaspoon ground turmeric, ½ teaspoon crushed red pepper flakes, and 2 teaspoons lemon zest and cook until aromatic, about 1 minute.


Remove 1 cup chickpeas


Gently remove 1 cup of chickpeas and set aside for topping.


Add vegetable broth and lemon juice


To the pot with chickpeas, add 3 cups vegetable broth, 2 tablespoons lemon juice, and kosher salt to taste. Bring to a boil over high heat, then reduce the heat to low.


Add spinach and herbs


Stir in 2 cups baby spinach, ½ cup roughly chopped cilantro, ½ cup roughly chopped parsley, ¼ cup roughly chopped dill, and 1 tablespoon chopped chives and simmer until the spinach is wilted, about 10-15 minutes.


Season to taste


Taste and adjust for salt and black pepper. For a thinner consistency, add the remaining 1 cup vegetable broth.



Divide the cooked rice among bowls and ladle the chickpea stew on top. Finish it off with yogurt, and top with the reserved chickpeas and fresh mint. Serve and enjoy!

This Herb and Chickpea Stew is easy to prepare and takes less than an hour, which makes it perfect for anyone who wants a quick and nutrient-dense meal. Made this recipe? Let us know what you think in the comments below!

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!

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Total Reviews: 1

It's delicious, I cook it often, its a healthy delight! Thanks for sharing!

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