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Spanish Chickpea Stew

Posted on: 09.01.2021


If you’re in the mood for some flavoursome, hearty but healthy food then try this simple recipe from Leon Fast Vegan. We pretty much always have these ingredients in our cupboard so it’s a really easy mid-week meal. It’s even better the next day, so make plenty! We might not get to Spain anytime soon but this dish may well keep up going with its gentle Mediterranean flavours. Close your eyes and think of better times to come!

Recipe taken from Leon Fast Vegan, a fabulous cookbook with over 150 delicious plant-based recipes.

Prep time: 15 mins. Cook time: 1 hour 10 minutes. Serves: 4


  • 60ml olive oil
  • 3 red onions diced
  • 4 cloves of garlic finely chopped
  • 1 stick of celery diced
  • 1 head of fennel diced
  • 1 large carrot diced
  • 1 teaspoon each of ground cumin, sweet smoked paprika and fennel seeds
  • a pinch of saffron
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegan sherry vinegar
  • zest and juice of 1 orange
  • 2 tins of chickpeas
  • 300ml vegan vegetable stock or 1 tablespoon vegan vegetable bouillon powder and 300ml water
  • 3 tablespoons chopped fresh parsley
  • salt
  • orange wedges to serve


Heat the oil in a large saucepan over a medium heat. Add the onions, garlic, and vegetables and sweat for 15 minutes, stirring often until everything begins to caramelize.

Add the dried spices, fennel seeds, saffron and pepper and cook for a further 3 minutes. Add the vinegar and orange juice. Cook for 1 minute, then add the chickpeas, orange zest, and stock or bouillon powder and water and bring to a simmer.

Reduce the heat to low, cover and cook for 45 minutes, stirring occasionally to prevent it from sticking. Season with a little salt to taste, which you may not need it if using bouillon powder as it’s already quite salty. Stir through 2 tablespoons of the parsley, then serve sprinkled with the remaining parsley and with orange wedges to squeeze over.


Let us know if you try this or have any other favourites to share, we’d love to see them!


Emma & Emily


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