Slow-cooked vegan chickpea stew

While I myself am not vegan, this slow-cooked vegan chickpea stew is one of the first meatless meals I fell in love with.

It’s a nice easy mid-week meal that’s packed with flavour and will leave your kitchen smelling amazing. So whether you’re a vegan or not this is a healthy veggie dish that everyone can enjoy.

Serves 6 – 8 


  • 1 x 400g tin chickpeas, including liquid
  • 1 x 400g tin chopped tinned tomatoes
  • 1 ¼ cups vegetable stock
  • 2 Tbsp olive oil
  • 5 medium carrots, sliced
  • 2 medium potatoes, chopped (keep skins on)
  • 2 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 tsp dried rosemary
  • ½ tsp paprika
  • ½ cup fresh parsley chopped for garnishing


  1. Heat the oil in a pan and lightly saute the onions and garlic and the onion has softened.
  2. Add the balance of the ingredients and simmer gently for approximately 30 minutes or until the potatoes and carrots have softened and the flavours have developed.
  3. To serve, stir in the fresh parsley and enjoy your Slow-cooked vegan chickpea stew.
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