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Spanish Chickpea Stew

Spanish Chickpea Stew

Reprinted with publisher permission from LEON Fast Vegan by Rebecca Seal, Chantal Symons, and John Vincent; Octopus Publishing.

Course Soups & Stews
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4 servings


  • ¼ cup 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 15-oz cans of chickpeas 
(garbanzo beans), drained
  • cups vegan vegetable broth or 1 tablespoon 
vegan vegetable bouillon  powder and 1¼ cups water
  • 3 tablespoons chopped fresh parsley
  • salt
  • orange wedges to serve


  1. Heat the oil in a large saucepan over medium heat. When hot, add the onions, garlic, and vegetables and sweat, stirring frequently, for 15 minutes, until they begin to caramelize.
  2. Add the dried spices, fennel seeds, saffron, and pepper and cook for 3 minutes. Stir well, then add the vinegar and orange juice. Cook for 1 minute, then add the chickpeas, orange zest, and broth or bouillon powder and water and bring to a simmer.
  3. 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; you may not need it if using bouillon powder, because it’s salty. Stir through 2 tablespoons of the parsley, then serve sprinkled with the remaining parsley and with orange wedges to squeeze over it.