Turmeric Chickpea Stew 3.000

Justin Tsucalas for The Washington Post; food styling by Nichole Bryant for The Washington Post

Plant-Powered Newsletter Aug 9, 2019

This golden bowl is full of warm-toned vegetables and spiced with turmeric and paprika. The secret ingredient: peanut butter, which adds an unexpected smoothness and a hint of sweet to the spiced broth. For chickpeas with just the right tender bite, cook them from dried at home; use canned as a timesaving shortcut. See the VARIATION, below.

Want to add extra protein? Add cooked, shredded chicken while the stew simmers.

This recipe is from Week 11 of Voraciously's Plant Powered newsletter. Sign up at wapo.st/plantpoweredguide.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 3 servings

  • 3 tablespoons extra-virgin olive oil
  • 4 cloves garlic, thinly sliced
  • 4 cups low-sodium vegetable broth
  • 1/4 cup creamy peanut butter
  • 1/4 cup uncooked long-grain brown rice
  • One 15-ounce can or 1 1/2 cups cooked chickpeas (see headnote and VARIATION)
  • 1 large sweet potato, scrubbed well and cut into 1/2-inch dice
  • 1 large carrot, scrubbed well and cut into 1/2-inch dice
  • 1 orange bell pepper, seeded and cut into 1/2-inch dice
  • 2 teaspoons ground turmeric
  • 2 teaspoons sweet paprika
  • 2 teaspoons onion powder
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 teaspoon kosher salt, or more as needed
  • Cilantro leaves, chopped, for garnish
  • Lemon wedges, for garnish


Heat the oil in a large pot or Dutch oven over medium heat. Add the garlic and cook for 1 to 2 minutes, until lightly browned and fragrant, stirring often.

To the pot, add the broth, peanut butter, rice, chickpeas, sweet potato, carrot, bell pepper, turmeric, paprika, onion powder, crushed red pepper flakes and salt. Bring to a boil over high heat, then reduce the heat to medium and cook, steadily bubbling, for 25 to 30 minutes or until the sweet potato and rice are tender (give them a taste to assess doneness). Grab a spoon with a little broth, then give the stew a taste. Add more salt, as needed.

Ladle into bowls and allow to cool slightly; the flavor and texture are better balanced when the stew is warm, not scalding hot. Garnish with the cilantro and a squeeze of lemon juice.

VARIATION: To make 2 1/2 cups of cooked chickpeas, place 1 cup of dried chickpeas in a bowl and cover with a few inches of cool water. Soak for 10 to 12 hours, then drain. Transfer them to a large pot or Dutch oven and cover them with several inches of cool water. Bring to a boil over high heat, then reduce the heat to medium-low and cook, bubbling gently at the sides, for 30 minutes. Add 1/2 teaspoon kosher salt, then cook for about 15 to 30 minutes more until tender, tasting every so often to assess doneness. (The cook time will vary based on differences among chickpea brands and soak time.)

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Recipe Source

From Sonja Overhiser and Alex Overhiser of ACoupleCooks.com.

Tested by Sonja Overhiser and Alex Overhiser.

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