Chickpea, Tomato, And Potato Stew Recipe

Name: Chickpea, Tomato, And Potato Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon coconut oil; 1 large onion, diced; 8 fresh garlic cloves, minced; 43 1/2 ounces canned diced tomatoes, with juice (15 oz. cans x 3); 1 - 1 1/4 cup water (see instructions); 1 cube vegan bouillon; 30 ounces potatoes, cubed; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 tablespoon sea salt (to taste); 1 teaspoon ground black pepper (to taste); 30 ounces canned chick-peas, drained; 1/4 cup raw cashews (or tahini)

Servings: persons

1 tablespoon coconut oil
1 large onion, diced
8 fresh garlic cloves, minced
43 1/2 ounces canned diced tomatoes, with juice (15 oz. cans x 3)
1 - 1 1/4 cup water (see instructions)
1 cube vegan bouillon
30 ounces potatoes, cubed
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon sea salt (to taste)
1 teaspoon ground black pepper (to taste)
30 ounces canned chick-peas, drained
1/4 cup raw cashews (or tahini)

1
In a large stock pot, cook onion and garlic in oil until it starts to brown.
2
Drain diced tomatoes, reserving drained liquid in a measuring cup. Add water to make a total of 1 1/2 cups. Add bouillon cube and mix well (heating in microwave if necessary).
3
Add tomatoes, liquid (water, tomato juice, bouillon), potatoes, and spices. Bring to boil. *Cover and simmer until the potatoes are fork-tender, 15-20 minutes.
4
Add the chickpeas to the pot and stir.
5
Place raw cashews in blender cup and add 2-3 cups of the simmering soup (broth, veggies, and all). Blend until perfectly smooth (if you have a Blendtec, use the Soup button). Pour mixture back into the pot and stir until well incorporated to create a thick, creamy stew.
6
NOTES: *if you are in a rush, you can pre-cook your scrubbed, whole potatoes on the baked potato setting in a microwave, cool, then chop. Add to stew and stir, omitting the 15-20 minute cooking time.

736

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon coconut oil, 1 large onion, diced, 8 fresh garlic cloves, minced, 43 1/2 ounces canned diced tomatoes, with juice (15 oz. cans x 3), and more.

Yes, Chickpea, Tomato, And Potato Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chickpea, Tomato, And Potato Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions