If you’re looking for a quick and easy vegan meal, you can’t go wrong with this flavorful quinoa and chickpea stew. One of the best things about this dish is how little time it takes to prepare – you can have it on the table in under 20 minutes! Whether you’re short on time or simply don’t feel like cooking, this recipe is a great go-to option. The only prep work involved is finely chopping an onion (and boiling the chickpeas if you’re not using canned). All the other ingredients are ready to go. Plus, this stew is incredibly satisfying and bursting with flavor, making it a crowd-pleaser even among non-vegans.


1 large red onion

2 garlic cloves, crushed

1 400g can chopped tomatoes

1 400g can chickpeas

1 200g bag of fresh spinach

1/2 cup quinoa

1 tbs nutritional yeast, I use Engevita yeast flakes but others work too

2 tsp cumin

1 tsp turmeric

1 tsp smoked paprika

1/2 tsp chili powder

1/2 cup vegetable stock

To make this delicious vegan quinoa and chickpea stew, start by finely chopping an onion and cooking it with some olive oil in a deep pot until it’s soft. Add garlic and cook for an additional minute before adding spices and cooking for about 2 minutes until the spices are well combined. Next, add chopped tomatoes and stir everything together. Drain your chickpeas and add them to the pot, along with rinsed quinoa. Stir until the quinoa is fully incorporated. Pour in vegetable stock and cover the pot with a lid. Simmer for 12-15 minutes until the quinoa is fully cooked. Finally, take the stew off the heat and nutritional yeast and spinach. Stir until the spinach is softened. Serve in a bowl and enjoy your tasty and nutritious vegan meal!


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