Spicy Chickpea Stew with Turmeric and Ginger

Let’s cozy up with this Nourishing and lightly Spicy Chickpea Stew with Turmeric. Chickpeas are also called Garbanzo beans and these readily available in most grocery stores. This soup can easily made Vegan by using Olive Oil instead of Butter.

Why we love this recipe for Spicy Chickpea Stew:

One pot meal – Just use one pot on the stove top or use Instant Pot
Kid’s favorite – The Noodles and chickpeas make it a favorite among kids. If you have really small kids, use less of Paprika.
Nourishing - Use of Turmeric, Ginger Garlic and Edamame makes this stew very nourishing in cold winter months
No blender needed.

My Nourishing and Spicy Chickpeas aka Garbanzo Bean Stew is full of complex flavor from Saffron and Cumin. Always a smash hit for any dinner party I make it for. Serve it with a simple salad of greens with a splash of lemon.
Or Pair a small bowl of this Wonderful Chickpea Stew with some Grilled Cheese sandwich to make it full week-night meal.

The ingredients you will need for Chickpea Stew with Turmeric, Cumin and Ginger:

Chickpeas aka Garbanzo Beans– High protein legume, nutty on texture and pairs well with other ingredients. Protein and fiber in chickpeas work together to slow digestion so feeling of fullness stays longer reducing the appetite. This legume is a great choice for people who don’t eat animal products.
Carrot – Often claimed to be a perfect health food, Carrots are good source of beta carotene, fiber, vitamin K1, potassium, and antioxidants
Celery – Low calorie vegetable with high water content. Plenty of fiber and a good source vitamin K.
Onion - contain fiber and folic acid, a B vitamin that helps the body make healthy new cells. They also provide additional flavor to any food
Tomato – a fruit but generally eaten and prepared as a vegetable. Great source of vitamin C, potassium, folate, and vitamin K. Low in carbs. Nightshade family
Turmeric powder – Not only contains minerals such as manganese, phosphorus and potassium but also has magical ingredients Curcumin that used in Cancer prevention and treatments of rheumatoid arthritis and other infections.
Saffron – Usually shied away from as this is the most expensive spice in the world. YOU usually need just a pinch to flavor any dish. Crocin and crocetin found in saffron are carotenoid pigments and responsible for saffron’ s red color. Both compounds may have antidepressant properties, protect brain cells against progressive damage, improve inflammation, reduce appetite, and aid weight loss.
Cumin Powder – a native to Asia and Africa, now used all over the world. Aids in weight loss and diabetes management
Ginger Garlic Paste - Certain unique compounds in Ginger are shown to provide many health benefits. Ginger is typically used for Blood sugar management and nausea relief
Salt - Flavor
Black Pepper – Helps digestion
Vegetable Broth – for consistency and also has nutritional benefits of veggies used while making the broth
Rice Noodles – Gluten free (make sure to check the packaging). Helps make a one pot meal.
Butter or Olive Oil – The essential fats. Use Olive Oil if Vegan.
Red Paprika powder (optional) – made with Red Bell Pepper, very low in fat and full of vitamin C

Step by step instruction:

Cut carrot Celery and Onion in small pieces and set aside.
If using canned Chickpeas, wash them to remove salt and set aside.
If you do not have canned chickpeas, it is easy to use dry chickpeas found in many grocery stores. Soak about 1 cup of dry Chickpeas in 3 cups of water overnight. Pressure cook the Chickpeas for 4 whistles. If using Instant pot for cooking, cook on high pressure, closed vent for 10 minutes with natural release pressure.
If you want to make your own Tomato paste, blanch the tomatoes and remove the peel. Blend the Tomatoes in a blender and use the paste. I used canned tomato sauce.
In a large Sauce pan, heat butter or Olive oil on medium flame.
Add Onion and sauté for a minute while stirring occasionally.
Add Ginger garlic paste and Sauté for a minute.
Add Celery and let cook for 2 more minutes while stirring occasionally.

Add Carrots and Sauté until vegetable are cooked half ways.
Add the Vegetable broth. If you do not have vegetable broth, use water instead.

Add Turmeric powder, Saffron, Cumin Powder and Tomato paste. Let the Stew come to boil.
Reduce to simmer. Add salt and Black Pepper to taste. Add Red paprika if you are using and if you like a little heat. If you have never used it before, start with ⅛th teaspoon and then increase amount from there.
Simmer for about 5 minutes. Add Rice Noodles and let simmer for another 3 minutes.

Take the pot off from the heat and cover and let rest for 6-7 minutes.
Serve warm. Garnish with Cilantro if you feel like it.
This is a one pot meal because of Rice Noodles. If you do not have rice noodles, you could have it with a side a Rice.

Recipe Variations:

Swap out veggies with yellow squash or Zucchini.

Storing and Making ahead tips for my Spicy Chickpea Stew:

If making ahead, make the Stew and keep in the refrigerator for up to a day. Before serving, bring to boil and add noodles. Let simmer for 3-4 minutes and then cover and let rest for 5-6 minutes.

Some delicious recipes to try next:

Thai Noodle soup
Cauliflower Soup

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5 from 10 votes

Spicy Chickpea Stew with Turmeric and Ginger

Let’s cozy up with this Nourishing and lightly Spicy Chickpea Stew with Turmeric. It also has Ginger and Saffron for many health benefits.

Course Soup

Cuisine American, Italian

Keyword Chickpea Noodle soup, Chickpea Soup Recipe, Garbanzo bean Stew Spicy, Garbanzo Beans recipe, Spicy Chickpea Stew, Spicy Chickpeas Stew with Turmeric, Vegan Chickpea Soup

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Ingredients

• 1 Can Chickpeas aka Garbanzo Beans
• 1 cup Carrot chopped
• 1 Cup Celery chopped
• ½ Cup Onion chopped
• ¼ Cup Tomato Paste
• ½ tsp. Turmeric powder
• 1 pinch Saffron You need very little. Skip if you don't have it
• ¾ Tbsp. Cumin Powder
• 1 Tbsp. Ginger Garlic Paste
• ½ tsp. Salt adjust as needed
• 3 Black Pepper crushed
• 1 Carton Vegetable Broth
• 4 oz Rice Noodles
• 1 Tbsp. Butter or Olive Oil
• ¼ tsp. Red Paprika powder optional and adjust as needed

Instructions

• Cut carrot Celery and Onion in small pieces and set aside.
• If using canned Chickpeas, wash them to remove salt and set aside.
• If you do not have canned chickpeas, see note below.
• If you want to make your own Tomato paste, blanch the tomatoes and remove the peel. Blend the Tomatoes in a blender and use the paste. I used canned tomato sauce.
• In a large Sauce pan, heat butter or Olive oil on medium flame.
• Add Onion and sauté for a minute while stirring occasionally.
• Add Ginger garlic paste and Sauté for a minute.
• Add Celery and let cook for 2 more minutes while stirring occasionally.
• Add Carrots and Sauté until vegetable are cooked half ways.
• Add the Vegetable broth. If you do not have vegetable broth, use water instead.
• Add Turmeric powder, Saffron, Cumin Powder and Tomato paste. Let the Stew come to boil.
• Reduce to simmer. Add salt and Black Pepper to taste. Add Red paprika if you are using and if you like a little heat. If you have never used it before, start with ⅛th teaspoon and then increase amount from there.
• Simmer for about 5 minutes. Add Rice Noodles and let simmer for another 3 minutes.
• Take the pot off from the heat and cover and let rest for 6-7 minutes.
• Serve warm. Garnish with Cilantro if you feel like it.
• This is a one pot meal because of Rice Noodles. If you do not have rice noodles, you could have it with a side a Rice.
• Enjoy this Spicy Chickpea/Garbanzo Bean Stew with some crusty bread or just on its own.

Notes

it is easy to use dry chickpeas found in many grocery stores. Soak about 1 cup of dry Chickpeas in 3 cups of water overnight. Pressure cook the Chickpeas for 4 whistles. If using Instant pot for cooking, cook on high pressure, closed vent for 10 minutes with natural release pressure.