Here’s another bottler !   :)

Today’s recipe (another wonderful discovery !) is called “Spicy Chickpea and Vegetable Stew”.


I do wish there were some place somewhere to which recipe inventers could turn to find inspiration for Better Names For Recipes !

Still, it’s correctly descriptive: it just doesn’t give the faintest indication of how yummy and good for you the recipe is ..


Time: 30 mins – 1 hour     Serves: 4 gourmands/6 gourmets


  • 2 tbsps olive oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 3 tsps ground cumin
  • 1 tsp chilli powder
  • ½ tsp allspice
  • 2 cans chickpeas, drained and lightly rinsed
  • 400g tin chopped tomatoes
  • 375ml vegetable stock
  • 300g butternut pumpkin, peeled and diced small
  • 150g green beans, topped/tailed and trimmed into thumb-length bits
  • 200g zucchini, {ditto} into halves then thick slices

(basically, think of the logic re cooking times of these vegies)

  • little can tomato paste
  • 1 tsp dried oregano


  • Heat the olive oil in a large saucepan. Add the onion and garlic and sauté for 3 minutes, or until softened.
  • Add the cumin, chilli powder and allspice and cook, stirring, for 1 minute.
  • Add the chickpeas, tomato and stock. Bring to the boil, then reduce the heat, cover and simmer for around 30 minutes, stirring occasionally.
  • Stir in the pumpkin, beans, zucchini, tomato paste and oregano. Cover and simmer for 20 minutes
  • Remove the lid and simmer, uncovered, for a further 15 minutes to reduce and thicken the sauce slightly. Serve hot.

Cooking times can be varied to suit taste: do you like your pumpkin squashy ? – or maybe you prefer your zucchini firmer ? Just try it out as you go along, basically.

Sames goes for the amount of chilli powder. The recipe I found calls for a half tsp: but that’s pretty pathetic in my eyes. [grin]

I’m incapable of believing that I could ever derive as much joy from coming across non-vego recipes as I do from these DELICIOUS vegetarian ones.

Btw: I invite anyone interested to suggest a more attractive/appealing names for this terrific bringing-together of pulse and vegetables (not overlooking a wee bit of heat) ..

And for those like the beautiful Debra up there in California, it’s 3 points if you divide it into six serves. Points only in the olive oil and the tomato paste.

16 thoughts on “Here’s another bottler !   :)

  1. Looks delicious, and the name perfectly describes it, but I know what you mean about ‘stew’. Perhaps just spicy chick peas and vegetables without stew added to the end takes away the vision of ‘stew’. Pumpkin and chickpeas together just has to be the best vegan or vegetarian combination I’m sure, but this, with addition of zucchini and green beans sounds perfect. I’ll be making this very soon for sure.

    Liked by 1 person

    • Goodonyer, hon – if you don’t find it as delish as I am currently doing, I’ll throw a garden party (and we have no garden here).
      Your suggestion is spot on !!! – well done you, Chris !


      • Paul cooked this for dinner last night, and has put the recipe into his ‘go to’ file. He doesn’t do a lot of cooking, and it isn’t something that comes naturally to him. His ‘go to’ recipe file has three recipes in it now, mushroom curry, mushroom arancini balls (using leftover mushroom risotto that I’ve made), and now, spicy chick pea with vegetables.

        Liked by 1 person

        • I SAY !!! – what delightful news, Chris ! I couldn’t be happier than to pass down the line a recipe that gives me great pleasure and have it do the same. :D
          Tell Paul I’ll do my best to supply him with another-y at some stage. A man for all seasons, your husband – his ‘renovations’ are in my head still !
          Hugs all ’round !!


  2. Oh well … tomatoes. Would you believe we went to dinner last week and out hosts made a vegan chickpea dish WITHOUT tomatoes. Who has heard of such a thing, but they had (indeed it came from the Canberra Times, and I have ti ready next time my SIL is here and I need to cook more vego food.)

    Liked by 1 person

    • Sounds good to me ! – but I have several recipes featuring bsl, Sue, and this is the only one I have with green beans. Howsomever, I reckon none of these vego recipes suffers from having replacements according to preference, eh ? :)


Go on - you can say it. :)

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