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Chickpea and Pepper stew with pesto in a bowl
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Chickpea, Potato & Red Pepper Summer Stew with Basil Pesto

A simple chickpea stew that is perfect for summer days as well as cozy winter nights
Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: basil, chickpea, peppers, Pesto, potato, stew, tomato, vegan
Servings: 4
Calories: 584kcal
Author: Louise-Claire Cayzer


For the Chickpea Stew

  • 250 g Cooked Chickpeas (Eg 1 tin drained) (1.5 cups)
  • 500 g Waxy or new potatoes (about 4-5 large potatoes)
  • 1 red pepper
  • 1 yellow pepper
  • 400 ml Tomato Passata or 1 tin chopped tomatoes or 500g fresh tomatoes
  • 1 large onion
  • 5 cloves garlic
  • 1 tbsp oregano fresh or dried
  • 75 ml white wine or water
  • 200 ml veggie stock can use 1 tsp veggie boillion or a veggie stock cube in water.
  • salt & pepper to taste

For the Pesto

  • 150 g fresh basil a big handful!
  • 1 clove garlic
  • 50 g pine nuts or walnuts
  • 30 g nutritional yeast
  • 50 ml olive oil
  • salt to taste


For the Chickpea, Tomato & Potato Stew

  • De-seed and dice the peppers, peel & chop the potatos into 2-3 cm cubes. Dice the onion and mince the garlic.
  • Sautee the onion in the pan with the olive oil for a few minutes, until translucent.
  • Add the peppers and garlic and sautee for another minute or two.
  • Add the chickpeas, potatoes, as well as the stock, wine and tomatoes.
  • Add the oregano & season
  • Simmer for about half hour- 45 minutes until the potatoes are soft. The longer and slower the simmer, the more delicious it will be.

For the Basil Pesto

  • Toast the nuts
  • In a Mortar & Pestle, bash the nuts & garlic into fine chunks
  • Add the basil, bashing some more
  • Add the nutritional yeast & olive oil. Season and bash until it is a lovely pesto.
  • Alternatively, put everything into a food processor & whizz together.

To Serve

  • Serve the stew hot or at room temperature, with the pesto dolloped on top


Calories: 584kcal | Carbohydrates: 73g | Protein: 21g | Fat: 25g | Saturated Fat: 3g | Sodium: 354mg | Potassium: 1670mg | Fiber: 17g | Sugar: 14g | Vitamin A: 3339IU | Vitamin C: 139mg | Calcium: 203mg | Iron: 8mg