Chickpea Stew (Vegan, Gluten-free)

Here is the best comforting and hearty Chickpea Stew (Vegan, Gluten-free) ever! Made with simple ingredients from basic ingredients with an amazingly delicious taste that will keep you coming back for more! It tastes delicious with rice. While we are on the subject of comforting and hearty stews, check out my Black Bean and Butternut Squash Stew which is also a huge hit! I have been so busy lately, it's been a roller coaster ride since our move to Ohio. So many wonderful things are happening to our family and we feel so grateful for the abundance of blessings that are coming our way. I have been delaying putting up new recipes because it's been so difficult for me to decide which ones go on my website and which ones go in my cookbook. Yes! you heard me, my cookbook is almost ready.
Chickpea Stew (Vegan, Gluten-free)

Ingredients:
  1. For: 6 servings
  2. 1 cup chick peas, dry or two-15 ounce cans chick peas, drained
  3. 1 tbsp olive oil, (1/4 cup water)
  4. 1 medium onion, minced
  5. 2 cloves garlic, minced
  6. 1/4 cup red bell pepper, chopped
  7. 1 medium tomato, chopped
  8. 1 carrot, diced
  9. 1 tsp dried parsley
  10. 1/2 tsp dried basil
  11. 1/2 tsp dried oregano
  12. 1 tbsp tomato paste
  13. 2 cups liquid from boiled chickpeas, or vegetable broth
  14. 1/2 tsp sea salt
  15. 1/4 tsp Cayenne pepper
  16. Preparation:10 minCooking:25 minReady in:40 min

Instructions:
  1. If you are using dried chickpeas, sort, wash and soak them overnight. The next day drain and rinse chickpeas.
  2. Cover with water about 2 inches above chickpeas and bring to boil on medium heat.
  3. Lower heat to simmer and cook until tender, about 1 hour.
  4. Drain chickpeas and reserve 2 cups of liquid, set aside.
  5. If using canned chickpeas, start at step 5.
  6. Heat oil or water in a large saucepan on medium-high heat. Add onions and cook until soft, about 4 minutes.
  7. Add garlic and cook for 30 seconds stirring. Add bell pepper, tomatoes, carrots, chickpeas, parsley, basil and oregano.
  8. Add tomato paste and vegetable broth or reserved chickpeas water (aquafaba), cover and bring to boil. Reduce to a simmer for 20-30 minutes or until thickened.
  9. Mash some of the chickpeas, with the back of a fork to thicken stew.