Hearty Garbanzo Stew

Hearty Garbanzo Stew

Hearty Garbanzo Stew

Hearty Garbanzo Stew

As the days get colder you're probably looking for a warm, hearty yet healthy stew for your vegan/vegetarian family. Look no further! This is one of the best recipes out there with great reviews and comments. Try it out!


  • 1 small pie pumpkin, kabocha, or Red Kuri squash (about 2 pounds), unpeeled, coarsely chopped, seeded
  • 1 15 ounce can or 2 cups cooked garbanzo beans (also known as chickpeas)
  • 2 medium Yellow Finn or Yukon Gold potatoes, skins-on, cubed in ½" dice
  • 1 cup corn kernels, fresh from the cob or frozen
  • 6 cups vegetable stock, broth, or water
  • 1 cup fresh cilantro or flat-leaf parsley, coarsely chopped
  • 2 large stalks celery, coarsely chopped
  • 1 large yellow onion, chopped
  • 1 tablespoon tamari, shoyu, or Bragg aminos
  • 1 tablespoon olive oil
  • sea salt and freshly-ground black pepper to taste


  1. Prepare a rice steamer or put 1 inch of water in a large saucepan with a steamer basket, fitted with lid, and bring to a gentle boil. Put the pumpkin or squash in the basket, cover, and steam until the squash is tender, about 20 minutes. Cool and pare off the peel.
  2. In a mixture of tamari and olive oil, sauté celery and onion until transparent.
  3. Combine the rest of the stew ingredients, except cilantro, in a large stockpot or crockpot.
  4. Simmer stew over low heat in stockpot for 3-4 hours or at high setting for 5-6 hours in the crockpot until thickened.
  5. Mix in fresh cilantro or parsley towards end of cooking. Season to taste with sea salt and ground black pepper. Serve hot with with a slice of fresh cornbread or crusty European loaf. Delicious! Makes 6-8 servings.


Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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