Spanish Chickpea Stew with Figs

Annelies Z., Valley Fig Growers

Spanish Chickpea Stew with Figs
Prep Time: 5M
Cooking Time: 25M
Serves: 4

Spanish chickpea stew is a hearty lunch, ready in 20 minutes. You may have never tried Golden Figs like this before, but they’re an essential ingredient in this recipe and add a tangy taste to the spiced stew.

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Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1/2 red bell pepper, cored and chopped
  • 1 garlic clove, minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1 bay leaf
  • 1 cup Sun-Maid or Orchard Choice Golden Figs, stemmed and chopped
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • 4 cups Veg BNB broth (4 teaspoons vegetable better ‘n bouillon mixed in 4 cups hot water)
  • Fresh parsley, chopped (about 2-3 tablespoons)

Spanish chickpea stew is a hearty lunch, ready in 20 minutes. You may have never tried Golden Figs like this before, but they’re an essential ingredient in this recipe and add a tangy taste to the spiced stew.

Method

    1. Warm olive oil over medium heat in a soup pot until shimmering. Saute onion, bell pepper, and garlic, about 5 minutes.
    2. Add spices with figs and chickpeas in the pot, stirring to combine.
    3. Pour in veg broth, bringing to a boil.
    4. Lower heat to simmer for 10 minutes, stirring in parsley at the 5 minute mark.

*Enjoy with croutons on top or a piece of crusty bread.

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