colorful stovetop chickpea stew

chickpea and veggie stew in blue bowl

Chickpea stew combines naturally sweet veggies with simple ingredients for an easy stovetop meal with serious nutrition and satisfying deliciousness.


  • 1 red onion, peeled, cut in half and then sliced into half-moons
  • 1 red bell pepper, with the seeds and core removed and then sliced into thin strips
  • 1 yellow or orange pepper, with the seeds and core removed and then sliced into thin strips
  • 2 cloves garlic, minced
  • 2 medium zucchini (courgette) cut into bite-sized pieces 
  • 1 Tbsp. dried oregano
  • 3 cups chickpeas (2 15-oz. or 400-gm. cans), rinsed and drained
  • 1 Tbsp. red wine vinegar
  • Chopped parsley for garnish (optional)
  • Salt and pepper to taste


  1. Heat a medium pot, add the red onion and peppers and sauté for 5 minutes until they start to soften. Add a few tablespoons of water if they start sticking.
  2. Next, add the zucchini, garlic, and oregano and continue sautéing, stirring it frequently until the zucchini starts to release its moisture and gets a bit creamy. This should take about 15 minutes.
  3. Stir in the chickpeas and red wine vinegar and continue cooking for an additional 5 minutes.
  4. Taste and add additional salt and pepper if desired.
  5. Remove from the heat and serve.
  6. Garnish with chopped parsley if desired.


  • Nutritional information reflects homemade chickpeas. The sodium calculation may differ depending on the brand of canned chickpeas if using.
  • If adding diced carrots or broccoli, you can sauté them with the zucchini. As long as the carrots are diced small or sliced thin, they will sufficiently soften.
  • If you want the parsley flavor, but lack fresh, try adding 1 tsp. with the dried oregano.

Keywords: colorful stovetop chickpea stew

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