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Vegan Lebanese Chickpea Stew
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5 from 30 votes

Vegan Lebanese Chickpea Stew

A rich, warm, fragrant and delicious Vegan Lebanese Chickpea Stew flavored with warm spices like cumin and za'atar.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Stew
Cuisine: Lebanese, Vegan
Keyword: Chickpea Stew, Lebanese stew, Vegan Chickpea Stew
Servings: 6
Calories: 153kcal


  • Large saucepan


  • 30 ounces chickpeas (canned, or cooked at home. Drain before using)
  • 5 cloves garlic
  • 1 tbsp cumin
  • 2-3 tsp za'atar
  • 2 leaves bay
  • 1 tsp red pepper flakes
  • 1 tsp paprika
  • 2 tbsp tomato paste
  • 1 roasted bell pepper (I used the jarred kind. Chop into ½-inch pieces)
  • 2 tsp vegetable oil
  • Salt to taste
  • 2 tbsp parsley (chopped)


  • With a mortar or pestle, or in a food processor, crush the cumin and the garlic together until you have a very coarse paste.
  • Heat the oil in a saucepan.
  • Add the cumin and garlic mixture and saute a minute or so until it turns fragrant.
  • Add the tomato paste, red pepper flakes, and paprika. Saute, stirring frequently, for about two more minutes.
  • Add the chickpeas and stir to mix. Add four cups of water, the za'atar, bay leaves and the roasted red pepper. Mix well.
  • Once the mixture comes to a boil, lower the heat until it boils gently, and cook for 15 minutes. I like to mash some of the chickpeas with the back of the ladle to thicken the stew slightly.
  • Add salt to taste and stir in the parsley. Turn off the heat.
  • Serve hot. This is perfect with rice, brown or white. You can also serve with some crusty bread, or some whole wheat pita bread.


Calories: 153kcal | Carbohydrates: 22g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Potassium: 308mg | Fiber: 7g | Sugar: 1g | Vitamin A: 555IU | Vitamin C: 4.6mg | Calcium: 76mg | Iron: 3.4mg