Simple Speedy Chickpea Stew with Lemon and Basil uses a short list of ingredients to create a cozy and delicious meal with big flavor. The saucy beans have a rich and hearty flavor thanks to olive oil, garlic, basil, lemon, and a bit of tomato paste. The stew is perfect when swooped onto grilled bread, but can also be served over rice or pasta for a quick and filling vegetarian meal. Chickpea stew also makes a great side dish!
Canned chickpea recipes are some of the best for quick meals that are full of fiber, protein, and flavor. This chickpea stew is no exception! In under 30 minutes you can have a saucy pot of beans that are deeply flavored with toasted garlic, simmered basil, and bright lemon. Just a spoonful of tomato paste balances the lemon with a bit of sweetness. This dinner can come together so simply with pantry ingredients and a couple of produce items.
For more delicious canned chickpea recipes, try these Garlic Paprika Shrimp Bowls with Chickpeas and Lemon, Pasta e Ceci, or make a batch of Smooth and Creamy Hummus!
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Ingredients
I include ingredient notes here when I think they'll be helpful, including ways to source, any preparation tips, or why I've chosen a particular ingredient. Be sure to check out the recipe card below for the full list of ingredients and their quantities!
- Canned Chickpeas - Use the beans from 2, 15-ounce cans of chickpeas. One can can be drained completely, but save the liquid from the second can. Chickpeas can also be called garbanzo beans or ceci beans.
- Aquafaba - The liquid from the drained chickpeas is also called aquafaba. Two ingredients from one can!
- Olive Oil - A quarter cup of olive oil helps bring a richness to the chickpea stew and helps toast the garlic for a sweet flavor.
- Garlic - Smash two garlic cloves under the broad side of a chef's knife before adding them to the olive oil. This increases surface area and allows all the edges to get golden brown when cooking. The bits of garlic in the final stew are prized bites at our dinner table!
- Tomato Paste - Use tomato paste from a tube so that none goes to waste. If you have a standard can of tomato paste, freeze extra tablespoonfuls between squares of parchment paper for quick access to small amounts for future recipes.
- Basil - Fresh basil adds a nice herbal note to the chickpea stew. You can add whole leaves of basil or shred or tear them before adding to the beans. Save a bit for garnishing the stew right before serving.
- Lemon - One fresh lemon is all it takes to add brightness and tang to the chickpea stew. Don't forget to zest it before juicing it!
Instructions
Zest the lemon before you juice it to yield one teaspoon of zest and 2 tablespoons of juice. Set them aside.
Drain one can of beans and discard the liquid, but save the liquid from the second can of beans.
Blend ½-cup of drained beans with the reserved liquid form the second can of beans using a stick blender or bullet blender. The purée will be foamy and thick.
Heat a large saucepan or Dutch oven over medium heat. Add the olive oil, crushed garlic, and salt.
Cook the garlic and salt until the garlic is toasted and golden. Don't step away, burned garlic will ruin the stew!
Once the garlic is golden, help slow the cooking by adding the beans, tomato paste, and basil. Stir the beans for about 30 seconds, melting the tomato paste into the oil and coating the chickpeas evenly.
Add the pureed bean and aquafaba mixture to the stew and stir.
Allow the stew to simmer for about 10 minutes while it thickens and the flavors blend.
Remove the stew from the heat and stir in the zest and lemon juice. Add a couple of tablespoons of water, if desired, to thin out the beans to your liking.
Transfer the stew to a serving dish, drizzle it with additional olive oil, and garnish it with extra leaves of fresh basil.
Substitutions and Variations
The substitutions listed below have been tested in this recipe and work well. If you successfully make any other ingredient substitutions, let us know in the comments!
- Add Veggies - A big handful of spinach, shredded kale, or chopped bell peppers can help bulk up your chickpea stew.
- Make Chickpea Crostini - Simmer the stew a bit longer to allow the sauce to thicken enough to serve the chickpeas over broiled slices of baguette. Drizzle the crostini with olive oil and garnish with shredded basil and crumbled feta for an easy starter.
- Add Chicken or Turkey - Toss in a handful of shredded rotisserie chicken or a half pound of browned ground turkey to add an extra protein boost to the stew.
Equipment
This recipe is so simple and needs only the most basic tools. Here are some of the essentials:
- Citrus Reamer - I find pressed glass reamers with a dish to catch the juice and a spout for easy pouring at the thrift store all the time.
- Microplane Zester - These long wand-style graters make quick work of any citrus, Parmesan cheese, or chocolate but don't cut so deeply that you end up with bitter citrus pith. The small holes of a box grater will also work, just take care to only grate the yellow part of the lemons.
- Wooden Spoons - I purchased my favorite wooden spoon in college and still use the same one to this day! The one pictured in this post is especially good because of its angled head, great for scraping along the edges of pots.
Serving Suggestions
Our favorite way to enjoy this hearty stew is with buttered and grilled bread. You can dip it in a bowl of the stew or just ladle a scoop of it over the bread on a plate. You can also serve the stew over rice, grains like farro or bulgur, or pasta.
Make It Kid Friendly
We have one kiddo that hates anything sour, so I always reserve a serving for them before I stir in the lemon zest and juice. This is an easy way to make this a kid-friendly dish!
Storage
Store any leftover chickpea stew in an airtight container for up to three days. When you reheat it, you may need to add a dash of water to get the desired consistency.
Make Ahead Options
This recipe reheats perfectly, so it's terrific for a make-ahead meal. You can prep the whole recipe and reheat it on the stovetop or store it in single servings for a meal prep option throughout the week.
FAQ
Chickpeas and garbanzo beans are the same species, Cicer arietinum, and are also known as ceci beans. They are used in cuisines all over the globe!
Aquafaba is the liquid in a can of chickpeas. Often you drain and rinse your canned chickpeas, but save the liquid for other things like vegan egg substitute, adding body to soups and stews like this chickpea stew, or even meringues!
Chickpeas are a hearty option for quick dinners! Sauté them with diced tomatoes and taco seasoning for a burrito filling, toss them with spices and olive oil and roast them in the oven for a salad topping, or add them to a coconut curry sauce with wilted spinach and spoon it over rice.
Beans for Dinner!
Beans are a main dish ingredient my whole family will agree on. Here are some other recipes that incorporate beans of all varieties:
More 30-Minute Meals
Just like this chickpea stew, these dinner mains can be made in 30 minutes without sacrificing flavor:
Try It and Share
I hope you try this Simple Speedy Chickpea Stew with Lemon and Basil and enjoy the recipe as much as I do. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.
Recipe
Simple Speedy Chickpea Stew with Lemon and Basil
Ingredients
- 30 oz canned garbanzo beans (*save the liquid form one can of beans*)
- ¼ cup olive oil (plus more for finishing)
- ½ teaspoon kosher salt
- 2 garlic cloves (smashed)
- 1 tablespoon tomato paste
- 10 basil leaves (plus a few more for garnish)
- 1 lemon (zested and juiced)
Instructions
- Zest and juice the lemon to yield about 1 teaspoon of zest and 2 tablespoons of juice.
- Using a stick blender or a bullet blender, puree ½ cup of drained beans with the liquid from one can of the beans. Set aside.
- In a large saucepan or Dutch oven, add the oil, salt, and garlic cloves. Heat over medium heat until the garlic is golden, taking care not to burn it.
- Add in tomato paste, beans, and basil. Cook, while stirring, for 30 seconds to melt the tomato paste and coat the chickpeas.
- Add the pureed beans and aquafaba and bring the mixture to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
- Before serving, add in the lemon juice and zest. Add a few tablespoons of water, if desired, to get the beans at the preferred consistency.
- Transfer beans to a serving bowl and top with a drizzle of olive oil and basil leaves for garnish.
Nutrition facts are sometimes provided below and are calculated using an online calculator. With specific brands of ingredients and additions, omissions, or substitutions the nutrition facts may change. We encourage you to use your own nutrition facts calculator to obtain the most accurate nutrition facts for your meal.
Cassie Waltman says
This recipe fits easily into our monthly meal plan rotation and the whole family enjoys it!