Vegan White Bean and Chickpea Stew

This vegan white bean and chickpea stew is nutritious, tasty and super easy to make. It's a hearty and comforting dish that's perfect with a chunk of crusty bread for a full-free dinner.

If you want the lighter, more rustic cousin of this one, my chickpea and bean soup skips the tomatoes and lets good olive oil do the talking.

There's nothing better on a cool day than tucking into a delicious bowl of stew! This vegan white bean and chickpea stew is so easy to make and nutritious at the same time that it's on rotation in my kitchen.

The seasoning for this vegan chickpea stew with potatoes is quite on point, and it transforms some very simple ingredients into a warming, comforting stew.

Why you'll love this white bean and chickpea stew

• It's very easy to make. Once you've chopped your veggies, it's only a matter of sauteeing the onion, carrot, celery and red pepper plus the aromatics and then adding all the rest of the ingredients.
• You only need one pot to make it. You'll only need one pot to make this stew, which means there's less washing up to do.
• It uses cupboard ingredients. The stew is pantry-friendly - you only need ingredients that you may already have in the house.

Ingredients and substitutions

Olive oil - Sauteing the veggies in some quality extra virgin olive oil will infuse the stew with amazing flavour. However, if you don't cook with oil, you can saute them in some veggie stock or even water instead.

Onion, carrot and celery - These veggies form the base of the stew and you need to saute them to start things off.

Red bell pepper - I used a red bell pepper in this stew, but you can definitely use whatever colour you want.

Garlic - As always, you can easily adjust the amount of garlic you use in this stew to suit your preferences.

Herbs and spices - I used a mix of oregano, ground cumin and paprika for this stew. This combo fills the stew with a warming flavour. You can also transform this into a curried vegan stew by using your favourite curry powder.

Cannellini beans and chickpeas - You'll get loads of protein from the beans and chickpea mix. I use canned beans and chickpeas for convenience, but you can definitely cook them from scratch if you want.

Baby potatoes - Halve or quarter your baby potatoes for this stew, depending on their size.

How to make vegan white bean and chickpea stew

Heat the olive oil in a large, deep pan or Dutch oven and cook the onion, carrot, celery and red bell pepper over medium heat for 5-6 minutes until the veggies are softened.

Stir in the garlic, oregano, ground cumin and paprika and continue to cook for another minute until fragrant.

Next, add the tomato paste, cannellini beans, chickpeas, baby potatoes, stock and bay leaves.

Stir to combine and bring to a boil.

Lower the heat and simmer for 20 minutes or until the potatoes are fork-tender.

Season to taste, stir in the fresh parsley, and serve hot with your favourite crusty bread, topped with extra fresh parsley if you like.

Leftovers and storage

• Leftovers will keep well in the fridge for up to 5 days in an airtight container.
• You can reheat the stew on the stovetop or in the microwave. If it looks too thick, you can add some more vegetable stock or water.
• This stew freezes great! Just make sure you allow it to cool down completely before

Recipe notes and tips

• You can add some fresh spinach at the end for extra vitamins and brightness.
• This is a very hearty stew that's great on its own or with a simple salad, but you can also serve it with your favourite crusty bread.
• You can add other veggies to this soup, such as parsnip, swede or sweet potatoes.

If you liked this vegan white bean and chickpea stew, you might also like some of my other easy vegan stews:

• Ciambotta (Italian Vegetable Stew)
• Vegan Jamaican Gungo Peas Stew
• Vegan Sweet Potato Chickpea Stew
• Easy Vegan Pea and Potato Stew
• Lebanese Moussaka (Maghmour)

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