Main Dishes/ Vegan

Vegan chickpea stew

Vegan chickpea stew

Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Serves: 3

This vegan chickpea stew is inspired by a Tunisian breakfast dish called lablabi. It’s simple and easy to make, comforting, filling and gluten-free too.


2 tbsp / 30 ml oil (I used olive oil)
1 medium onion (I used red), finely chopped
5 garlic cloves, finely chopped
2 tsp ground coriander
3 tsp ground cumin
1½ tsp smoked paprika
4 tsp harissa paste
400 g / 14 oz tin chopped tomatoes / 3 medium, ripe tomatoes
500 ml / 2 cups chickpea brine / aquafaba*
1 vegetable (vegan) stock cube
black pepper, to taste
¾ tsp salt, adjust to taste
½ tsp hot chilli flakes, adjust to taste
2 tsp brown sugar (optional)
800 g / 28 oz tin chickpeas / approx. 3 cups cooked chickpeas
fresh coriander, chopped (optional)
cashew cream, to serve (recipe here)
favourite bread, to serve


View the full recipe at Lazy Cat Kitchen →

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