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chickpea and zucchini stew with brown rice

Spicy Chickpea Stew with Zucchini

  • Author: Allie
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Spicy stewed chickpeas with zucchini and kale cooked in a smoky tomato sauce to take on the flavors of cumin, ground coriander, and smoked paprika.


  • 1 red onion, finely diced
  • 2 medium (1.32 lbs (600 g) zucchinis, diced
  • 3 cloves garlic, minced
  • 1  1/2 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/21 teaspoon crushed red pepper
  • 1 can ((28 oz) 794 g)) diced tomatoes
  • 2 cans ((15 oz) 425 g)) chickpeas, drained and rinsed
  • 1/2 teaspoon salt, or to taste
  • Fresh cracked pepper to taste
  • 2 large handfuls of fresh kale, chopped



  • Fresh chopped cilantro



  1. In a preheated non-stick soup pot, cook the red onion for a few minutes until it starts to become translucent.
  2. Add the zucchini and garlic with a pinch of salt, stirring occasionally cook for about 8-12 minutes, or until the zucchini has become tender.  Use a tablespoon of water at a time to deglaze the pan if the zucchini starts to stick.
  3. Stir in the ground cumin, ground coriander, smoked paprika, crushed red pepper, then cook for about 1 minute until it’s aromatic.
  4. Add the diced tomatoes, use a wooden spoon or silicone spatula to scrape off the browned bits on the bottom of the pan.
  5. Add the chickpeas, salt, and pepper, then bring to a gentle simmer.
  6. Cook covered for 20 minutes, stirring occasionally to make sure the bottom isn’t burning.
  7. Then stir in the kale until it’s wilted.
  8. Serve over rice, potatoes, or couscous with fresh chopped cilantro.


  • Category: main course
  • Method: stovetop
  • Cuisine: American

Keywords: Vegan chickpea stew, Chickpeas stew with spinach, Chickpea stew with kale