Description
This Greek-inspired chickpea stew is a hearty and nutritious plant-based dish that combines roasted garlic, fresh herbs, creamy plant milk, and tender chickpeas simmered together to create a comforting, flavorful meal. Perfect as a vegan main or side, it features aromatic shallots, leek, and optional greens or potatoes for added texture and nutrition, finished with lemon juice for brightness and served best with crusty bread.
Ingredients
Vegetables & Herbs
- 1 head of garlic + 3 large cloves, divided
- 1 large shallot + 1 leek (or 2 large shallots)
- Fresh thyme and/or rosemary leaves (about 1 tbsp each)
- 2 fresh or dry bay leaves
- 1 unwaxed lemon, peel and juice
- 100 g / 3½ oz kale, chard or spinach (optional) or potatoes (optional)
Legumes & Dairy Alternatives
- 800 g / 5 cups cooked chickpeas (2 cups dry chickpeas before cooking)
- 240 ml / 1 cup creamy almond or oat milk
- 2 tbsp tahini (optional)
Oils & Seasonings
- 3 tbsp / 45 ml extra virgin olive oil (or vegan stock for oil-free version)
- ½ tsp black pepper
- Chilli flakes (optional) or chilli oil to finish
- 1½ tsp salt, adjust to taste
Instructions
- Roast the Garlic: Preheat the oven to 200° C / 390° F. Slice off the top of the garlic head(s) to expose the cloves. Drizzle with a little olive oil, wrap in baking paper and then foil. Roast for 30-35 minutes until the cloves become soft and sticky. Set aside to cool.
- Prepare the Leeks and Shallots: Remove the green part of the leek, slice the rest lengthwise, and rinse thoroughly to remove grit. Finely chop the leek and shallot.
- Sauté Aromatics: In a heavy-bottomed pot over medium-low heat, warm the olive oil. Add the chopped leek and shallot, cooking until translucent while stirring frequently.
- Add Fresh Garlic and Herbs: Stir in the finely chopped fresh garlic cloves and fresh thyme and/or rosemary leaves. Sauté for 2-3 minutes until fragrant.
- Season and Add Chickpeas: Add black pepper, optional chilli flakes, 1 tsp salt, bay leaves, strips of lemon peel, 4 cups cooked chickpeas, and approximately 600 ml water. Bring to a gentle simmer.
- Blend Creamy Chickpea Mixture: In a blender, combine 1 cup cooked chickpeas with all the roasted garlic cloves and 1 cup plant milk. Blend to a smooth, creamy consistency. Add tahini if extra creaminess and sesame flavor are desired.
- Incorporate Blended Mixture: Stir the blended chickpea and roasted garlic mixture into the simmering stew, mixing well.
- Adjust Seasonings and Consistency: Taste the stew and add lemon juice (about 4 tbsp) for brightness. Adjust salt and add more water if needed to reach your preferred stew consistency.
- Add Greens or Potatoes: If using leafy greens, chop finely and simmer in the stew for 2-3 minutes for spinach or chard, or 5 minutes for kale. Alternatively, add cubed potatoes to cook until tender.
- Serve: Ladle the stew into bowls and serve with toasted sourdough bread and a drizzle of olive oil or chilli oil for added flavor.
Notes
- Use vegan stock instead of olive oil for an oil-free version.
- Tahini adds creaminess but imparts a sesame flavor; omit if undesired.
- Leek and shallots can be substituted with 2 large shallots if leek is unavailable.
- Adjust salt and chilli to taste, starting with less and adding more as preferred.
- Roasting garlic enhances sweetness and depth of flavor in the stew.
- Greens and potatoes are optional but add great texture and nutrition.
- This stew pairs excellently with crusty bread for dipping.
- Leftovers store well in the fridge for up to 3 days and reheat gently.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Stew
- Method: Baking and Stovetop
- Cuisine: Greek-inspired
