Vegan Chickpea Stew (Lablabi)
User Reviews
5
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Prep Time
40 mins
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Cook Time
30 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
461 kcal
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Cuisine
African, Mediterranean, Middle Eastern
Vegan Chickpea Stew (Lablabi)
Description
This stew begins by softening garlic, carrots, and red onion in olive oil until translucent and tender, then adding spices including cumin and paprika for depth. Separately cooked chickpeas are simmered until soft, then combined with the sautéed vegetable mixture. Some of the stew is pureed and reincorporated to create a more textured, creamy consistency, and water is adjusted to preference.
The stew balances the nuttiness of chickpeas with the sweetness of carrots and warm spices. The final touch of fresh lemon juice adds brightness, while serving it in a sourdough bread bowl offers both a rustic presentation and a complementary crusty side that absorbs the stew’s flavors.
This recipe works well for meal prepping, with the stew storing easily and reheating well. It is filling and wholesome, suitable for plant-based diets or anyone seeking a satisfying stew with Mediterranean influences.
Ingredients
- 1-2 tablespoons olive oil
- 4-6 garlic chopped, cloves
- 3 carrot sliced
- 1 red onion chopped
- 12 ounces chickpeas
- 1 tablespoon cumin
- 2 teaspoons paprika
- 1-2 teaspoons salt to taste
- lemon juice of one
- sourdough bread top cut out, round loaf
Instructions
- In a medium-sized saucepan, cook over medium heat the olive oil, garlic, carrots, and onion. Cover for 10 minutes or until the onions start to become translucent. When the onions start getting soft, add the cumin, paprika, and salt.
- In a separate pot, add chickpeas. Add enough water such that there is approximately 1.5' above the chickpeas. Bring to a boil, then simmer for 15-20 minutes on medium heat. Monitor so that water is not lost.
- When chickpeas are cooked through and soft, add the garlic, carrots, and onion to the pot.
- Optional but encouraged: Remove ⅓ of the soup mixture and puree in a food processor or blender, then add back to the soup mixture.
- Add water if the consistency is not to your liking. Add salt until the taste is to your liking. Before placing in the bread bowl, add lemon juice and mix.
- Ladle soup into bread bowl. Enjoy.
Notes
- This stew yields about four servings and stores well for meal prep in separate containers.
- Serve with crusty sourdough bread alongside or in a hollowed loaf for traditional presentation.
- Pureeing a portion of the stew smooths the texture but can be skipped if preferred chunkier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 81g | 27% |
| Protein | 18g | 36% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Sodium | 1536mg | 64% |
| Potassium | 523mg | 11% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 8171IU | 163% |
| Vitamin C | 14mg | 16% |
| Calcium | 136mg | 14% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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