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Greekstyle Chickpea Stew

Hearty Greek-Style Chickpea Stew for Cozy Nights In

This Greek-style Chickpea Stew is a comforting, nourishing dish bursting with flavor and heartiness, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: DINNER
Cuisine: Greek
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive oil Opt for extra virgin for a deeper flavor.
  • 1 medium Onion Diced; yellow or white onions work best.
  • 1 medium Carrot Diced; substitute with parsnips for a twist.
  • 2 stalks Celery Diced; don't skip this!
  • 3 cloves Garlic Fresh; enhances flavor.
  • 1 teaspoon Oregano Can be swapped with thyme.
  • 1 teaspoon Rosemary Dried herbs can be used if fresh aren't available.
  • 1/2 teaspoon Chili flakes Omit for a non-spicy version.
  • 1 tablespoon Yellow miso (optional) Can be omitted or swapped with tahini.
  • 2 cans Canned chickpeas Drained; substitute with cooked dried chickpeas (1½ to 2 cups).
  • 4 cups Stock Vegetable or low-sodium chicken stock is recommended.
  • 1 tablespoon Lemon zest Use fresh lemons for the best taste.
For the Dumplings
  • 1 cup Bob’s Red Mill Grain Free Flatbread Mix Chickpea flour works as a gluten-free alternative.
  • 1 teaspoon Baking powder Essential for fluffy dumplings.
  • 1/2 teaspoon Paprika Try smoked paprika for a flavorful twist.
  • to taste Salt and pepper Season to your liking.
  • 1/4 cup Fresh dill and parsley Used for garnish.
For Serving
  • 1 cup Plain Greek yogurt Substitute with dairy-free yogurt for a vegan option.

Equipment

  • Large pot

Method
 

Cooking Instructions
  1. In a large pot over medium heat, add olive oil and warm it until shimmering.
  2. Add diced onion, garlic, carrot, and celery to the pot. Sauté for about 5-7 minutes until they are softened and fragrant.
  3. If using yellow miso paste, stir it into the pot and cook for an additional minute.
  4. Gently fold in the drained canned chickpeas along with the stock. Bring to a simmer and cook for about 15-20 minutes until vegetables are tender.
  5. For the dumplings, combine the flatbread mix, baking powder, paprika, salt, pepper, chopped herbs, and warm water. Mix until a dough forms.
  6. Divide the dumpling dough into 10 equal portions. Drop them onto the simmering stew and cook for an additional 5-10 minutes.
  7. Ladle the stew into bowls and garnish each serving with olive oil, fresh dill, parsley, yogurt, and lemon wedges.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Customize the stew by adding seasonal vegetables like spinach or zucchini for added nutrition.

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