Summer Chickpea Stew Recipe

Yields: 4-6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes



  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced


  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional, for a touch of heat)
  • Salt and freshly ground black pepper to taste

Stew Base:

  • 32 ounces (4 cups) vegetable broth
  • 1 (15-ounce) can diced tomatoes, undrained
  • 2 (15-ounce) cans chickpeas, drained and rinsed

Summer Vegetables:

  • 1 medium zucchini, chopped
  • 1 medium yellow squash, chopped
  • 1 cup fresh or frozen corn kernels
  • 5 ounces baby spinach

Garnish (optional):

  • Fresh basil or parsley, chopped
  • Lemon wedges


  • Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant.
  • Spice it up: Add the cumin, smoked paprika, red pepper flakes (if using), salt, and pepper. Stir to combine and cook for 1 minute to bloom the spices.
  • Build the stew base: Pour in the vegetable broth and diced tomatoes (with their juices). Add the chickpeas, stir well, and bring to a simmer.
  • Add summer flavor: Stir in the zucchini, yellow squash, and corn. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the vegetables are tender.
  • Finish with freshness: Stir in the baby spinach and cook just until wilted. Taste and adjust seasonings with salt and pepper, as needed.
  • Garnish and serve: Ladle the stew into bowls and garnish with fresh basil or parsley and a squeeze of lemon juice, if desired. Enjoy with crusty bread or a side of rice for a complete meal.

Flavor Variations:

  • Mediterranean twist: Replace cumin and paprika with oregano and thyme. Add chopped Kalamata olives and a splash of white wine vinegar.
  • Moroccan-inspired: Use extra cumin, ginger, turmeric, and a pinch of cinnamon. Finish with a drizzle of yogurt and chopped cilantro.
  • Spicy kick: Amp up the heat with more red pepper flakes, a pinch of cayenne, or use a chopped jalapeño in place of the carrots.


  • Use fresh, in-season summer vegetables for the best flavor.
  • If you don’t have vegetable broth, chicken broth will work just as well.
  • For a richer broth, consider using a mix of vegetable broth and a bit of tomato sauce.


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