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Indian Spiced Chickpea Stew

  • Author: Lisa @ My Studio Kitchen
  • Total Time: 4o minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


  • 2 tablespoons olive oil
  • 1 large onion, chopped into 1/4-inch dice
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 11/2 cups canned chopped tomatoes
  • 2 cans chickpeas (garbanzo beans), drained and rinsed
  • 1 teaspoon cumin
  • 1 tablespoon garam masala
  • 11/2 cups water
  • 1 tablespoon sherry or red wine vinegar
  • 2 cups roughly chopped arugula, spinach or Swiss Chard leaves
  • Salt and pepper to taste


  1. Heat oil in a large skillet over medium heat. When hot, add onions and sauté for 10 minutes.
  2. Stir in garlic and salt, cook for 1 minute, add spices, tomatoes and chickpeas and stir.
  3. Add 1/2-cup water then simmer for 20 minutes.
  4. If mixture begins to dry out, add additional water, up to 1-1/2 cups.
  5. After 20 minutes, add greens, stir into stew, cover and cook another 3-4 minutes.
  6. Finish off by stirring in vinegar and adding additional salt and pepper.


Serve this Chickpea Stew with aromatic basmati or jasmine rice.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.







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