Chickpea, Leek & Potato Stew

Posted in Gluten Free, Vegan, Vegetarian

Recipe by Rebecca Dearing (Real Food cook!)

Serves 6



  • 1 large onion, sliced
  • 5-6 leeks, washed and sliced
  • 1 large carrot, diced
  • 1 celery stick, diced
  • 2 garlic cloves
  • 6-7 medium potatoes, diced
  • 3 x 400g tins cooked chickpeas
  • 1 tbsp tomato puree
  • 1lt vegetable stock
  • 2-3 tbsp olive oil
  • 2tbsp apple cider vinegar
  • 1 tsp mild curry powder
  • Pinch of chilli flakes
  • 1 bay leaf
  • 2tsp mixed herbs
  • Salt & pepper to season


  • Heat the oil in a large pan, add the onion, leeks, celery and carrot with a pinch of salt and cook until the veg is softened (6-10mins)
  • Add the garlic and potatoes and cook for another 5 mins. Add the herbs, spices and tomato puree and cook for a few more minutes.
  • Add the apple cider vinegar and the bay leaf, and simmer to reduce the liquid. Cover with the stock and bring to the boil, then cover and simmer for 10-15 mins until the potatoes are cooked.
  • Drain and rinse the chickpeas and stir through the stew. Add more stock if needed and bring back to a steady simmer for 3-4 minutes. Season to taste and remove the bay leaf to serve.