• Home
  • About
  • Contact
  • Work With Me
  • Subscribe
  • Privacy Policy
    • Disclosure
    • Disclaimer
    • Terms and Conditions

Easy Peasy Foodie

easy, delicious, stress-free, family food

  • Recipe Index
    • Popular Recipes
    • Easy Midweek Meal Ideas
    • Under 30 Minutes
    • Traybakes
    • Easy Entertaining
    • Breakfast & Brunch
    • Soups, Salads & Light Meals
    • Sandwiches & Burgers
    • Main Courses
    • Side Dishes
    • Sauces & Dips
    • Desserts, Puddings & Cakes
    • Vegetarian & Vegan
    • Roundups
  • Reviews
  • Blogging Tips
  • Meal Plans
  • Easter
Home » All Recipes » Soups, Salads & Light Meals » Baked Potatoes with Spicy Chickpea Stew (Vegan)

All Recipes Easy Midweek Meal Ideas Soups, Salads & Light Meals Vegetarian & Vegan

Baked Potatoes with Spicy Chickpea Stew (Vegan)

286 shares
Jump to Recipe Print Recipe
Baked Potatoes with Spicy Chickpea Stew

Mexican Mole meets North African Tagine! This Spicy Chickpea Stew is unbelievably delicious and makes a great topping for baked potatoes, plus it just happens to be vegetarian, vegan, gluten free and dairy free. And it contains chocolate. Yay!

Baked Potatoes with Spicy Chickpea Stew

Don’t you just love happy accidents? I am utterly convinced that pretty much all the best recipes come from something that started out as a bit of a disaster. This was definitely so with this recipe.

Baked Potatoes with Spicy Chickpea Stew

I was following the Sirtfood Diet  at the time and on one of the days, I chose to have the Kidney Bean Mole from the Sirtfood Recipe Book for dinner (It’s a Mexican dish pronounced mol-eh. See this post for more info.)

Baked Potatoes with Spicy Chickpea Stew

So I started making the dish and low an behold, what had I forgotten to buy? Yes, kidney beans. Sometimes even I am impressed at my own stupidity. I told you a while ago about the time when I set out to make a recipe from Hugh Fearnley-Whittingstall’s book Three Good Things and forgot to buy one of the 3 things…well this fail was even more epic! Kidney beans was the ONLY ingredient in the title of the recipe and the ONLY one I forgot to buy – duh!

Baked Potatoes with Spicy Chickpea Stew

So anyway, fortunately I did have a spare tin of chickpeas in the cupboard, so I figured I’d use those instead…and it was amazing!! Just a really awesome combination of flavours – it tasted like some kind of Mexico meets Morocco fusion food – and Mexican and Moroccan flavours are two of my absolute favourites, so put the two together and…well, this was a very good meal indeed!

Baked Potatoes with Spicy Chickpea Stew

This Spicy Chickpea Stew is a really nice healthier and much tastier version of baked beans to serve on jacket potatoes, as I have done here, or it would also make a great ‘posh’ beans on toast. I could just imagine this on some delicious rye bread from my local baker’s – yum! Or I’m sure it would be fab with rice, tortillas or couscous too – or why not try it with buckwheat for a super duper healthy dinner?

Apart from subbing in chickpeas for kidney beans, I also quite severely simplified the recipe. The original recipe called for all sorts of things from peanut butter to sesame seeds to cloves, cinnamon and even brown sugar. Well quite frankly on a busy school evening I just don’t have time to faff round with NINETEEN different ingredients!! So I cut that down quite a bit, as well as simplifying the method, but most definitely not compromising on flavour. Not sure if I mentioned earlier 😉 but this tastes awesome!!

Baked Potatoes with Spicy Chickpea Stew

In fact the only thing I would change if I made this recipe again is that I would make about 3 times the quantity. This is just the sort of thing that would be AMAZING reheated the next day… and is perfect for stashing away in the freezer to be a healthy ‘ready-meal’ for those super busy days.

Baked Potatoes with Spicy Chickpea Stew

Oh and just when you thought this dish couldn’t get any better, it just happens to be vegetarian, vegan, gluten free and dairy free. It’s absolutely jam packed with healthy ingredients and it contains chocolate. What more could you want?

Baked Potatoes with Spicy Chickpea Stew

 

If you like this recipe…

…you might also like:

  • Spicy Moroccan Chickpea Soup (Vegan)
  • Spinach, Cauliflower, Quinoa and Chickpea Curry (Vegan)
  • Quick Aubergine and Chickpea Curry (Vegan)
  • Quick Root Veg and Chickpea Tagine with Wholewheat Couscous and Pumpkin Seeds (Vegan)
  • Chickpea Ratatouille and Couscous (Vegan)

 

Baked Potatoes with Spicy Chickpea Stew
Print Pin
4.50 from 2 votes

Baked Potatoes with Spicy Chickpea Stew

Mexican Mole meets North African Tagine! This Spicy Chickpea Stew is unbelievably delicious and makes a great topping for baked potatoes, plus it just happens to be vegetarian, vegan, gluten free and dairy free. And it contains chocolate. Yay!
Prevent your screen from going dark
Course Main Course
Cuisine Fusion, Mexican, North African
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 500kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 6 baking potatoes pricked all over
  • 2 tablespoons olive oil
  • 2 red onions finely chopped
  • 4 cloves garlic grated or crushed
  • 2 cm ginger grated
  • ½ teaspoon chilli flakes (more if you like things hot!)
  • 2 tablespoons cumin seeds
  • 2 tablespoons turmeric
  • Splash of water
  • 2 x 400 g tins chopped tomatoes
  • 2 tablespoons unsweetened cocoa powder (or cacao)
  • 2 x 400 g tins chickpeas (or kidney beans if you prefer!), including the chickpea water DON’T DRAIN!!
  • 2 yellow peppers (or whatever colour you prefer!) chopped into bitesize pieces
  • 2 tablespoons parsley (plus extra for garnish)
  • Salt and pepper to taste optional
  • Side salad optional

Instructions

  • Preheat the oven to 220C / 200C fan / gas mark 7 / 425F, meanwhile you can prepare all your ingredients.
  • When the oven is hot enough put your baking potatoes in the oven and cook for 1 hour or until they are done how you like them. (Feel free to use your normal baked potato method if it’s different from mine!)
  • Once the potatoes are in the oven, place the olive oil and chopped red onion in a large wide saucepan and cook gently, with the lid on for 5 minutes, until the onions are soft but not brown.
  • Remove the lid and add the garlic, ginger, cumin and chilli. Cook for a further minute on a low heat, then add the turmeric and a very small splash of water and cook for another minute, taking care not to let the pan get too dry.
  • Next, add in the tomatoes, cocoa powder (or cacao), chickpeas (including the chickpea water) and yellow pepper. Bring to the boil, then simmer on a low heat for 45 minutes until the sauce is thick and unctuous (but don’t let it burn!). The stew should be done at roughly the same time as the potatoes.
  • Finally stir in the 2 tablespoons of parsley, and some salt and pepper if you wish, and serve the stew on top of the baked potatoes, perhaps with a simple side salad.

Notes

  1. Suitable for freezing.
  2. Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Baked Potatoes with Spicy Chickpea Stew
Amount Per Serving
Calories 500 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 221mg10%
Potassium 1800mg51%
Carbohydrates 91g30%
Fiber 17g71%
Sugar 13g14%
Protein 19g38%
Vitamin A 458IU9%
Vitamin C 105mg127%
Calcium 178mg18%
Iron 10mg56%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Pin Baked Potatoes with Spicy Chickpea Stew for later

Baked Potatoes with Spicy Chickpea Stew - pinnable image with text for Pinterest

 

 

FREE 4 Week Easy Dinners Meal Plan

Have you got your hands on a copy of my meal plan yet? If not CLICK HERE to download a copy of my FREE 4 Week Easy Dinners Meal Plan today!

 

Don’t want to miss a thing?

Follow me on Twitter, Facebook and Instagram. Or why not subscribe to my blog and get delicious, stress free recipes straight to your inbox every week?

 

Linkies

I am linking this up to Cook Blog Share.

286 shares


18 Comments

GET FREE MEAL PLANS!

Get my 4 Week Easy Dinners Meal Plan plus ready-made shopping lists...

« What is the Sirtfood Diet and does it really work? Part 3
What is the Sirtfood Diet and does it really work? Part 4 »

Comments

  1. Angela / Only Crumbs Remain says

    21st July 2016 at 10:41 am

    I just love happy accident Eb, forgetting to buy the kidney beans is most definitely the sort of thing I’d do without a doubt. I love the sound of this mole (and yes, I’m so glad you’ve told me how to pronounce mole because I’ve been reading it in my head like the cute creature which creates hills in our gardens 😉 ). It sounds similar in someways to a ‘posh bean’ dish which Mr E & I enjoy (though I include a variety of beans in ours with button mushrooms and a few cherry tomatoes alongside the tinned ones – though if you try the cherry toms in it one day be mindful with your little ones as they can get v v hot!) so I can fully appreciate why the only change you’d make would be to make three times as much next time. In fact, I often find that our bean dish is even tastier the following day or even after I’ve reheated it from being in the freezer – no idea why.
    Angela x

    Reply
    • Eb Gargano says

      21st July 2016 at 1:52 pm

      Ooh posh beans sounds yum!! There are just some meals that taste even better the next day aren’t there? I find curry does, any kind of stew…ooh and tabbouleh is another one! I guess it allows the flavours to mix and mingle or ‘develop’. Whatever it is I am very grateful for it!! Makes my life much easy peasier 🙂 Eb x

      Reply
  2. Alison says

    21st July 2016 at 12:22 pm

    I am always doing that with recipes as well, forgetting to get an essential ingredient. Glad a wonderful meal resulted from it though, it does look tasty

    Reply
    • Eb Gargano says

      21st July 2016 at 1:55 pm

      Haha – it’s becoming a bit of a habit for me. The number of times I have forgotten to buy like the absolute fundamental ingredient in a dish is getting a bit silly. Or another of my favourite tricks is only buying one of something I need several times in the week. I think that’s probably what happened here. I made chilli con carne earlier on in the week, for which I needed a can of kidney beans – my brain somehow didn’t realise I would need TWO cans of kidney beans one for each recipe!! Thank goodness for spare chickpeas, eh? Thanks for your kind comments 🙂 Eb x

      Reply
  3. Corina says

    21st July 2016 at 1:45 pm

    This sounds amazing! What could be better than a Mexican Moroccan fusion? I have to say, I have done exactly the same and forgotten to buy a really key ingredients a few times – I usually only realise half way through the recipe too! Thank you so much for sharing with #CookOnceEatTwice

    Reply
    • Eb Gargano says

      21st July 2016 at 1:59 pm

      Thanks Corina – yeah I know Mexican Moroccan fusion is a pretty awesome thing. I think I should do it more!! Maybe I could start a trend 🙂 Yes, the same thing always happens to me. I get halfway through the recipe and only THEN do I realise I’m missing a key ingredient. Which is sooo frustrating, because if I’d noticed before I could’ve just made something else! Good job I always keep a few extra bits and bobs in the cupboard for such eventualities!! And it does so often result in a lovely happy accident 🙂 Eb x

      Reply
  4. Happy Mummy says

    21st July 2016 at 5:31 pm

    That looks yummy! X

    Reply
    • Eb Gargano says

      21st July 2016 at 8:43 pm

      Thanks, Maria! Xx

      Reply
  5. Mandy says

    21st July 2016 at 7:09 pm

    Yum yum yummy! This sounds great. I have all the ingredients apart from the chocolate which I guess is kind of crucial but I’ll be making this soon once I’ve restocked my baking cupboard! Thanks for linking up to #CookBlogShare

    Reply
    • Eb Gargano says

      21st July 2016 at 8:47 pm

      Thanks, Mandy. It really is a good one. So pleased with how it turned out. It’s only a couple of tablespoons of cocoa powder, so I’m sure it would work well enough without, but the cocoa does give it a lovely richness and depth and a slightly more savoury flavour which I just love. Would love to know what you think if you give it a go! 🙂 Eb x

      Reply
  6. Kate - gluten free alchemist says

    24th July 2016 at 9:58 pm

    We live on baked potatoes during the week in our house….. It’s always good to find a new filling for them…. This looks so yummy and vibrant. A very happy accident indeed! x

    Reply
    • Eb Gargano says

      24th July 2016 at 10:16 pm

      Us too – they are such an easy, nutritious and cheap meal, aren’t they? I would really recommend this filling…make a double batch and have it with rice the next day = two easy peasy meals!! 🙂 Eb x

      Reply
  7. Kirsty Hijacked By Twins says

    25th July 2016 at 10:14 am

    Oooooh Eb I love chickpeas! They are such a great ingredient and so versatile. This stew looks delicious! Thank you for sharing with #CookBlogShare x

    Reply
    • Eb Gargano says

      25th July 2016 at 10:56 am

      Totally agree, Kirsty – chickpeas are fab, always worth keeping a tin or two in the cupboards for emergencies!! Thanks for your kind comments. Eb x

      Reply
  8. Cat | Curly's Cooking says

    23rd July 2020 at 1:04 pm

    This is a great idea. I always fall into the habit of having cheese and beans on my baked potatoes so this would be a great alternative. Thanks for linking up to #CookBlogShare.

    Reply
    • Eb Gargano says

      24th July 2020 at 10:26 am

      It’s so easy to get stuck in a rut, isn’t it? Definitely worth trying something different, from time to time 😀 Eb x

      Reply
  9. Mary says

    23rd February 2021 at 8:37 pm

    I made this tonight and found it really bitter. I added some agave syrup and it did help. It feels strange eating a chilli with chickpeas in, so I think I’ll use kidney beans the next time.

    Reply
    • Eb Gargano says

      24th February 2021 at 10:07 am

      Aw, I am sorry you didn’t love this recipe. But at least you know how to make it exactly right for your tastes next time! Eb 🙂

      Reply

Leave a Reply Cancel reply

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.

Connect with Me

  • E-mail
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

About Me

Eb Gargano Headshot

Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

Find a Recipe

Get my 4 Week Easy Dinners Meal Plan!

COPYRIGHT © 2023 EASY PEASY FOODIE · DIVINE THEME BY RESTORED 316 · BUILT ON THE GENESIS FRAMEWORK · POWERED BY WORDPRESS
286 shares