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
Spicy Chickpea Stew with Turmeric and Ginger
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.
Priya
Excellent ??
Sam
Wow! So much flavor in this soup! This recipe is amazing just as written ?
Sharon
When you want a bowl of healthy comfort food full of good for your spices, this chickpea stew is the recipe for you!
Heather
This was so tasty! And loved all the veggies too. Definitely will make again.
Mikayla
A protein and vegetable filled meal you can not go wrong with, I wonder if using rice instead of noodles as an option would be good too.
Uma Raghupathi
I love anything with chickpeas in it. This stew looks amazing with all the herbs and spices in it.
Amanda
What a wonderful stew! The chickpeas made it nice and hearty, and the turmeric and ginger added the perfect depth of flavor.
Tristin
I love cooking with garbanzo beans so had to try out this spicy chickpea stew. The rice noodles and veggies made it even more delicious!
Leslie
This is one of those perfect comfort food recipes. So warm and full of flavor, you can't go wrong with this!
Aya
I love rice noodles, but I never knew how to cook them properly. So when I saw this stew recipe, I had to try it. It turned out amazing, and so flavorful! Thanks for this fantastic recipe!
Vegetarian Republic
Thank you so much for trying this recipe.
Chenée
The flavors in this chickpea stew were perfect! I'll definitely be making it again!
Vegetarian Republic
Thank you so much Chenee for trying this recipe.
Silvia
What a delicious, meatless option for lunch or dinner! The tumeric and ginger combo is so tasty, this is a great dish for a cold day.
Vegetarian Republic
Thank you Silvia.