Smoky Potato Chickpea Stew

$5.74 recipe / $0.96 serving
by Beth - Budget Bytes
4.93 from 122 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

I don’t know if I mentioned this, but I pretty much ate my weight in cheese over the holiday. Now that I feel sufficiently icky, I’m trying to focus on some more plant-based recipes to help me get back to feeling normal. I decided to throw together a warm stew today with some things that I had on hand and ended up with this super hearty and delicious Smoky Potato Chickpea Stew. NOM NOM! Perfect for these cool fall days!

A bowl of Smoky Potato Chickpea Stew on a wooden cutting board surrounded by saltine crackers.

Flavor Profile

The seasoning for this stew is very simple, just a ton of smoked paprika and curry powder, plus a little pinch of red pepper flakes for kick. I simmered the soup for a good long time which made the potatoes break down and thicken the broth into a wonderfully thick stew. I was really bummed that I didn’t have a really good loaf of bread to scoop up this stew, but I found some saltine crackers in my pantry, which worked in a pinch. Just know that this stew is just begging for a nice piece of crusty bread to go along with it!

What Kind of Curry Powder Do You Use?

I’ve enjoyed both 365 brand curry powder and Sharwood’s curry powder. You can use either hot or mild in this recipe, but I think I actually prefer mild curry powder here so that it doesn’t overpower the other flavors. You can also try making your own curry powder with this recipe for Easy Homemade Curry Powder from 

Can You Freeze Smoky Potato Chickpea Stew?

Yes! This recipe freezes beautifully. Just divide the soup into single portions after cooking, cool the portions completely in the refrigerator first, then transfer to the freezer for long term storage. You can keep the stew frozen for about three months. I like to use the reusable Ziploc containers because they can go straight from the freezer to the microwave for fast reheating when I need a quick meal.

Can I Substitute the Kale?

Yes, spinach makes a great substitute for the kale. But since spinach is much softer and more delicate than kale, add the spinach at the very end and just stir it into the stew until wilted.

Want more vegan stews? Try Vegan Winter Lentil Stew, Moroccan Lentil and Vegetable Stew, or West African Peanut Stew.

Close up of a spoonful of Smoky Potato Chickpea Stew with the bowl in the background.
Share this recipe

Smoky Potato Chickpea Stew

4.93 from 122 votes
This Smoky Potato Chickpea Stew is a hearty and filling plant-based dish that will keep you full and warm this winter!
This Smoky Potato and Chickpea Stew is a hearty and filling plant-based dish that will keep you full and warm this winter!
Servings 6 1.3 cups each
Prep 10 minutes
Cook 1 hour
Total 1 hour 10 minutes


  • 2 Tbsp olive oil ($0.26)
  • 2 cloves garlic ($0.16)
  • 1 tsp grated fresh ginger
  • 1 yellow onion ($0.32)
  • 1 Tbsp curry powder ($0.30)
  • 1 Tbsp smoked paprika ($0.30)
  • pinch crushed red pepper ($0.02)
  • 1 15oz. can fire roasted diced tomatoes ($1.00)
  • 2 russet potatoes (1.75-2 lbs total) ($1.62)
  • 1 15oz. can chickpeas ($0.55)
  • 4 cups vegetable broth* ($0.52)
  • 1/4 lb. fresh kale, chopped ($1.16)


  • Finely dice the onion, mince the garlic, and grate the ginger. Add the onion, garlic, and ginger to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and transparent.
  • Add the curry powder, smoked paprika, and red pepper flakes to the pot and continue to stir and cook for 1-2 minutes more to toast the spices.
  • While the onion, garlic, and ginger are sautéing, peel the potatoes and cut them into 1-inch cubes. Drain the chickpeas. 
  • Once the spices are toasted, add the potatoes, fire roasted diced tomatoes (with juices), and chickpeas to the pot. Pour the vegetable broth over top, then stir until everything is combined.
  • Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. Once boiling, turn the heat down to low and allow the soup to simmer with the lid in place for 45 minutes, stirring occasionally.
  • After 45 minutes, stir the stew well and smash the potatoes against the side of the pot to help them break down and thicken the stew. Add the chopped kale and stir it into the stew until it has wilted. Taste the soup and adjust the salt or other spices if desired. Serve hot with crusty bread or crackers.

See how we calculate recipe costs here.


*I use Better Than Bouillon to make my broth.


Serving: 1ServingCalories: 300.78kcalCarbohydrates: 53.15gProtein: 9.92gFat: 7.12gSodium: 884.6mgFiber: 9.47g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.


Side view of a bowl of Smoky Potato Chickpea Stew

How to Make Smoky Chickpea Stew – Step by Step Photos

Onion Garlic Ginger and Spices

Finely dice one onion, mince two cloves of garlic, and grate about a teaspoon of fresh ginger. Add the onion, garlic, and ginger to a large soup pot along with 2 Tbsp olive oil and sauté over medium heat until the onions are soft and transparent, then add 1 Tbsp curry powder, 1 Tbsp smoked paprika, and a pinch of red pepper flakes. Continue to sauté for 1-2 minutes more to toast the spices.

Potatoes Tomatoes and Chickpeas in pot

While the onions garlic and ginger are sautéing, peel and dice two russet potatoes and drain one 15oz. can of chickpeas. Once the spices have toasted, add the potatoes, chickpeas, and a 15oz. can of fire roasted diced tomatoes (with juices) to the pot.

Simmered Smoky Potato Chickpea Stew

Pour 4 cups vegetable broth over the contents of the pot, stir everything really well, then place a lid on top an turn the heat on to medium-high. Allow the stew to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for 45 minutes, stirring only occasionally. After 45 minutes, stir well and smash the potatoes against the side wall of the pot to help thicken the stew (the photo is after smashing).

Bagged Chopped Kale

Pre-bagged chopped kale is the best thing that ever happened to me (okay, maybe that’s an exaggeration). I used about 1/3 of this 12oz. bag. You can use however much you want. Just add a few handfuls to the stew and stir it in until the kale is wilted.

Finished Smoky Potato Chickpea Stew

If you like your kale extra tender, you can simmer it a bit longer to soften it up, but I like mine to have some tooth and to be bright green. It’s important to taste the stew at this point and adjust the salt and seasonings to your liking. Depending on what type of broth you used, you may want to add a touch more salt to really make the flavors pop. Or maybe you want just a little more heat, so you add another pinch of red pepper flakes. 

A bowl of Smoky Potato Chickpea Stew with crackers, being eaten.

While the saltines were good in the stew, I really wish I had a nice crusty, chewy loaf of ciabatta! :D 

Share this recipe

Posted in: , , , , , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. This was SO delicious and pretty easy to make! It makes for great leftovers… I may have had another bowl for breakfast this morning haha. I just couldn’t wait for lunch! This is one recipe I definitely will be making again. Yum! Thank you!

  2. Made this tonight with spinach instead of kale. Totally delicious and nourishing. I was nervous about the curry powder / paprika combo but it doesnt taste of curry at all but it just gives it a lovely smokey flavour (kids wise i mean.. I love curry personally). and all one pot, which I love, less washing up!! thanks so much for the recipe.

  3. I just recently went vegan and this stew was AMAZING. Non-vegans would definitely enjoy it too. Very hearty and satisfying, not too much spice, and perfect for a cozy winter night.

    1. It wont have quite the same punch as fresh ginger since it will be missing those bright essential oils, but you can definitely swap for ground in a pinch. I would do maybe 1/8 of a teaspoon.

  4. This is EXCELLENT! I made it on a Sunday and used it for lunches for my husband and me for 4 days. First day, prepared as directed*; Second day, added carrots and peas; Third day I scooped most of the potato onto our plates along with the stew which left one final serving of a mostly potato-less stew for the Fourth day– and served that over steamed brown rice with a big dollop of plain yogurt and chopped cashews.

    *- I used spinach instead of kale, and added 1/3 cup of instant mashed potato flakes at the end of cooking time to thicken (instead of partially mashing some of the cooked potato chunks).

  5. This recipe was awesome, I’m definitely adding it to my regular rotation. Thanks, Beth!