Chickpea and potato stew

chickpea and potato stew
  • 1Servings
  • NAPrep Time
  • NACook Time
  • NAReady In
Print Recipe

The chickpea is practically a staple in Middle Eastern cooking. It most commonly used in hummus and falafel. Chickpea is also great in many other dishes like soup. Try out this gorgeous tasty recipe of t chickpea and potato stew hat you will absolutely love it.

Bon appétit…    


Main ingredients:


Calories (kcal)
Saturated Fat (g)
0.4 g
Total Fat (g)
3.2 g
Cholesterol (mg)
0 mg
Sodium (mg)
16.6 mg
Dietary Fiber (g)
10.4 g
Sugars (g)
7 g
Protein (g)
11.1 g
Total Carbohydrate (g)
43.1 g

Step by Step method


1. In a large bowl, cover chickpeas with water and let soak for approximately 10 hours. Drain and rinse well. Move chickpeas to a large pot and add 8 cups of water and onion. Bring to a boil and reduce heat. Let simmer, partially covered, until tender, approximately 1 hour.

2. Add potatoes, turmeric, cumin, black pepper, and vegetable broth and bring to boil. Reduce heat, cover and simmer for approximately 1 1/4 hours, stirring occasionally. Season to taste and add a pinch of presley for garnishing, if desired, and serve hot.


Tips & variations

  • Adequate intake of vitamin C from onion is needed for the building and maintenance of collagen, which provides structure to skin and hair.

  • The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.

  • Do you enjoy sliced onions with your food? If yes, rejoice! Raw onion encourages the production of good cholesterol (HDL), thus keeping your heart healthy.

  • A powerful compound called quercetin in onions is known to play a significant role in preventing cancer.

  • Got bitten by a honeybee? Apply onion juice on the area for immediate relief from the pain and burning sensation.