Creamy Chickpea Stew with Arugula | CookOS

Creamy Chickpea Stew

Name: Creamy Chickpea Stew with Arugula
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: 4 servings
Ingredients: 1 tbsp olive oil; 1 medium onion, finely chopped; 2 medium carrots, peeled and chopped; 2 celery stalks, finely chopped; 3 garlic cloves, peeled and minced; ¼ tsp red pepper flakes; 1 tbsp tomato paste; 2 (15 oz) cans chickpeas, drained and rinsed; 3 cups vegetable or chicken stock; 3 cups arugula; 1 tbsp sour cream

A warming, spiced chickpea stew built on sautéed aromatics and tomato paste, finished with fresh arugula for brightness and a dollop of sour cream for richness. Easily made vegan and perfectly suited for sourdough dipping.

🥗Vegan 🥗Vegetarian 🏷️Stew 🏷️Chickpeas 🏷️Slow cook 🏷️Dinner Family-friendly

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Total

2h 35m

Servings

Difficulty

Hard

Est. Cost

$22–$36

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 tbsp olive oil
1 medium onion, finely chopped
2 medium carrots, peeled and chopped
2 celery stalks, finely chopped
3 garlic cloves, peeled and minced
¼ tsp red pepper flakes
1 tbsp tomato paste
2 (15 oz) cans chickpeas, drained and rinsed
3 cups vegetable or chicken stock
3 cups arugula
1 tbsp sour cream

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Instructions

1
Combine 1 tbsp olive oil, 2 chopped carrots, 2 chopped celery stalks, 3 minced garlic cloves, 1 tsp kosher salt, and ¼ tsp red pepper flakes in a Suvie pan. Place pan in bottom of Suvie and roast at 400°F for 20 minutes, stirring occasionally.
2
Remove pan from Suvie and immediately stir in 1 tbsp tomato paste until well combined. Then add the chickpeas and 4 cups vegetable broth (we find this is easiest if you place your pan halfway into Suvie and then pour the water in to avoid spilling). Return pan to Suvie. Input settings and cook now or schedule. Bottom Zone: Slow Cook on Low for 2 hours. Top Zone: Slow Cook on Low for 2 hours.
3
Divide arugula between bowls. Remove soup from Suvie and stir 1 tbsp sour cream. Season to taste with salt and pepper and divide between bowls, stirring arugula to wilt. Serve.

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Tips & Notes

Pro tips

Sauté the onion, carrot, and celery until softened (5–7 minutes) before adding garlic and tomato paste to build a flavorful base.
Stir the tomato paste into the oil for 1–2 minutes before adding stock to deepen and concentrate its flavor.
Add the arugula in the final minute off heat so it wilts gently and retains its fresh peppery taste.
Taste and adjust salt carefully—canned chickpeas and stock can vary in sodium.

Substitutions

Vegetable stock → chicken or mushroom stock (note: changes the vegetarian status if using chicken)
Arugula → fresh spinach, kale, or parsley (note: spinach wilts faster; add just before serving)
Sour cream → Greek yogurt, crème fraîche, or cashew cream (note: adjust consistency as needed)
Red pepper flakes → cayenne, smoked paprika, or fresh diced chili (note: adjust quantity to taste)

Storage & make-ahead

Refrigerate in an airtight container for up to 4 days. Reheat on the stovetop over medium heat, adding a splash of stock if needed. Freezes well for up to 3 months; thaw overnight before reheating.