Mexican Spiced Chickpea Stew

I currently have a massive stash of chickpeas in my cupboard so the other night I decided to use up a couple of tins by making this delicious vegetarian stew. Since I've tried incorporate more vegetables into my diet and to cut down on my meat consumption this stew has become a bit of a staple, it's so easy to make, provides a good amount of protein and it tastes delicious! I served mine with some basmati rice but it would be lovely with some avocado and sour cream! Per serving this stew has 232 calories.
Ingredients - Serves 4

1 Tablespoon of Olive Oil
1 Large Onion, finely chopped
1 Large Red Pepper, sliced
2 Celery Stalks, chopped
2 Garlic Cloves, finely chopped
1 Tablespoon of Cumin Seeds
1 Teaspoon of Cayenne Pepper
500 ml of Hot Vegetable Stock
400g Tin of Chopped Tomatoes
2 x 400g Tin of Chickpeas, drained and rinsed
Juice of Half a Lime
A Handful of Coriander, finely chopped
Salt & Pepper, to taste

Method - Takes about 1 hour

1. Add the oil to a large, deep frying pan on medium high heat. Add the chopped onion and fry until just turning translucent. Add the celery and peppers and cook for 6 minutes.

2. Add the garlic and spices and cook for a further 2 minutes. Add the chopped tomatoes, chickpeas and hot vegetable stock. Let it simmer on a low heat for 40 minutes stirring occassionally.

3. Add the chopped coriander and lime juice and let it cook for a further 5 minutes. Serve!



  1. This recipe looks so simple and easy, I'm at uni and love cooking (surprisingly) so this would be perfect! Paige xo | Paige’s Ponders

  2. This looks amazing!! xx


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