This hearty vegan potato stew is incredibly easy to make and really sticks to your ribs for a simple, satisfying, comforting meal.
Full of chunks of tender potato, vegetables, chickpeas, garlic, and white wine, this is the stew you’ve been waiting for.
Gluten-free, cheap to make, and of course, egg-free and dairy-free, whip it up for a hearty midweek meat-free dinner.
Serve with some fresh crusty bread on the side (some vegan soda bread would be perfect), a sprinkle of optional fresh parsley, and some vegan parmesan for the optimal vegan potato stew experience.
If you’re as big of a stew fanatic as I am, then you may want to check out my easy vegan Irish stew, or my vegan feijoada recipe.
How to make it
Make this vegan potato stew in under 40 minutes! For beginner cooks or those of you who may have some doubts, check in with this section for detailed instructions and photos of how the process should be going.
Otherwise, hop on down to the recipe card for the quick and short version of instructions.
First of all, gather your ingredients. If you’re not sure about any of them, you can check the photo below.
Secondly, prepare the onion, carrots, and celery. Peel and chop the onion, peel the carrots and then quarter the carrots lengthwise and the celery, and slice the celery and carrots into 1/2 centimeter pieces.
Add the olive oil to a large pot and turn the heat up high. Add the chopped vegetables, and sauté for ten minutes, turning the heat down to medium-high after five minutes.
We want the vegetables to soften and brown a little (see image one below), but not to blacken or they’ll be bitter, so stir as needed to prevent them sticking but don’t be afraid of the vegetables getting a little color.
While the carrot, onion, and celery are cooking, peel the potatoes and chop into one-inch chunks, and crush the garlic. Try to cut the potato chunks roughly the same size so that they cook evenly but if some bits are a bit smaller that’s fine as they will thicken the stew.
After the ten minutes are up, add the chunks of potato, the garlic, and the dried herbs (sage, thyme, and rosemary) to the pot and stir until mixed well. Sauté for one minute, then add the wine and turn the heat up high (image two above).
When the wine starts bubbling, cook everything for three minutes more, scraping the bottom of the pan with a wooden or plastic spoon (whatever you’ve been using for stirring) to help deglaze it.
Next, add the vegetable stock and chickpeas (image three above). When the mixture reaches a boil, lower the heat to medium-high and maintain at a lively simmer. Let your vegan potato stew bubble away for between 10-15 minutes more (image four above).
Start checking the potatoes for doneness after ten minutes, how quickly they cook will depend on how large the potato chunks were cut.
Once the potatoes are tender, take the pot off the heat. Ladle the stew into bowls, and optionally serve with some crusty bread and a sprinkle of optional parsley and vegan parmesan.
Done! Once cooled, your potato stew will keep up to five days in the fridge in a tightly sealed container.
Alternatively, you can decant it to a suitable container for freezing or a freezer bag and it will last up to three months in the freezer.
Did you make this recipe? Let me know how much you loved it with a star rating in the recipe box, review, or comment below.
Or take a picture and tag me on Instagram (@the_fiery_vegetarian, I love seeing all your creations and presentation), or head on over to the Fiery Vegetarian communities on Facebook and Pinterest.
Hearty Vegan Potato Chickpea Stew
The best vegan potato stew with chickpeas - a rich but light and tangy herbed wine broth with chunks of potatoes that melt in your mouth, chickpeas, carrots, onions, and lots of garlic, make it tonight!
- 2 tbsp olive oil
- 4 cloves garlic
- 1 large onion
- 3 medium carrots
- 2 stalks celery
- ½ tsp dried rosemary
- ½ tsp dried sage
- 1 tsp dried thyme
- 1 cup dry white wine
- 6 medium potatoes (46oz/1.3kg)
- 2.5 cups cooked drained chickpeas (400g)
- 7 cups vegetable stock (1.65l)
- Salt to taste
- Peel the carrots and onion. Chop the onion, quarter the carrots and celery lengthwise, and slice into 1/2 cm pieces.
- Heat the oil in a large pot on high. Add the vegetables and sauté for ten minutes, reducing the heat to medium-high after five. In the meantime, peel the potatoes and chop them into 1-inch chunks and crush the garlic.
- Add the garlic, the potatoes, and the dried herbs to the pot after the ten minutes are up, and sauté for one minute.
- Turn the heat back up to high, add the wine, and once it begins bubbling, cook an additional three minutes, scraping the bottom to loosen any brown bits.
- Add the vegetable stock and chickpeas and the mixture is when boiling, reduce heat to medium-high to maintain at a lively simmer, and cook between 10-15 minutes more or until the potatoes are done to your liking - start checking the potatoes after ten minutes.
- Taste and check for salt. This will depend on how salty your vegetable stock was, but potatoes need quite a bit of seasoning, I usually add 1/2 a teaspoon.
- Serve hot, optionally accompanied by crusty bread, vegan parmesan and fresh parsley sprinkled on top.
The olive oil adds some flavor so if you're substituting it you're better off using a good vegan spread or vegan butter.
Canned, jarred or homemade chickpeas are all fine, can also be substituted with cannellini beans.
Make sure the white wine is dry or your stew will be too sweet. A dry red wine can also be substituted although the broth will be a pinkish color.
Vegetable stock can also be made up with bouillon or stock cubes, just check the instructions and ratio on the package.
Amount Per Serving Calories 384Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 5gCholesterol 0mgSodium 924mgCarbohydrates 64gFiber 10gSugar 9gProtein 12g
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