West Asian Potato Stew

West Asian Potato Stew
This potato and chickpea stew is a flavorful and healthy dish that showcases the warm and aromatic spices common in Middle Eastern cuisine. It's perfect for a comforting dinner on a chilly evening.
Recipe Booklet Cover

Like this recipe? Want more?
Check out our recipe book.

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Servings: 4


  • 4 medium (or 3 large) potatoes, cubed (some people like to remove the skin, but we choose to keep the skin on for extra nutrition)
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper (green or another color will also work)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground tumeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground paprika
  • 1/2 tsp ground cayenne pepper (omit if you don't want the heat, or add a full tsp for more heat)
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14 oz) diced tomatoes with their juices
  • 2 cups vegetable broth
  • 2 tsp oil, for cooking
  • Salt and pepper, to taste
  • Optional Garnishes: Fresh lemon juice, cilantro, and tahini


  1. Heat the oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become translucent and fragrant. Stir in the minced garlic and cook for another minute until it's fragrant. Add the ground cumin, coriander, turmeric, cinnamon, paprika, and cayenne pepper to the pot. Stir and cook for 1-2 minutes to toast the spices.

  2. Add the cubed potatoes and red bell pepper to the pot and stir to coat them in the spice mixture. Pour in the diced tomatoes (with their juices) and vegetable broth. Stir well, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the potatoes are tender.
  3. Once the potatoes are cooked, add the drained chickpeas and continue to simmer for another 5 minutes. Season the stew with salt and black pepper to taste. Adjust the seasoning to your preference.
  4. Just before serving, squeeze the lemon juice into the stew and stir to incorporate the fresh, tangy flavor. Serve the stew hot, garnished with chopped cilantro or parsley. You can also offer Greek yogurt or tahini as a drizzling option for extra creaminess.

    To stretch the stew further, serve over rice.

You Might Also Like

Vegan Potato Salad

No BBQ is complete if there isn't Potato Salad on the table. Our friend Cooking with Que has provided us with this delicious Vegan Potato Salad so good that the meat-eaters in your family won't even notice!

Yucatan Chicken and Potato Soup

Tender rotisserie chicken and slow simmered potatoes in a fragrant chili-lime chicken broth topped with crunchy jalapeno kettle chips and avocado.

Potato Curry with Peas

Serve this potato curry with Indian flatbread for a vegetarian meal or use as an accompaniment for simple grilled fish or chicken.

You Might Also Like

Dill Breakfast Potatoes

These dill breakfast potatoes are savory, fresh, and simple! The freshness of the dill gives them flavor depth and visual appeal that makes them a great addition to any omelet or breakfast meat. Great for dinner as well!

Lentil and Vegetable Soup

This lentil and vegetable soup is packed with flavor, not to mention vitamins, fiber, plant-based protein, and minerals. The red curry paste gives it flavor depth and some heat, so adjust based on your preference. Ground turmeric is not only flavorful, but also one of the most potent anti-inflammatory foods available, making it good for your overall health. Enjoy!

{Photo: Dana Paiz}

Smoky Red Potato Wedges with White Bean Queso

The smoky red potato wedges are topped with a melted white bean queso that is rich and creamy in texture. The vegan queso is made up of white beans, spices, and nutritional yeast for a cheesy flavor with a hint of smoke. The combination of the smoky potatoes and creamy queso is a delicious and flavorful side dish that pairs perfectly with burgers, tacos, or any other meal.