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Vegan Fig Chickpea Stew

Sweet, succulent fresh figs are a versatile fruit that can be the star of sweet or savory vegan recipes. This richly spiced stew features aromatics, warm spices, chickpeas, and fresh herbs.
Sweet, succulent fresh figs are a versatile fruit that can be the star of sweet or savory vegan recipes. This richly spiced stew features aromatics, warm spices, chickpeas, and fresh herbs.

Vegan Fig Chickpea Stew

Serves 4

Ingredients:

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  • 1 tablespoon olive oil
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  • 1 onion, finely chopped
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  • 2 garlic cloves, minced
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  • 2 tablespoons minced fresh ginger
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  • 1 cup red wine
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  • 1 teaspoon ground cumin
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  • 1 teaspoon ground coriander
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  • 1/4 teaspoon ground cinnamon
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  • 1/4 teaspoon ground cardamom
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  • 1 pinch saffron thread, crushed
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  • 1 pinch ground red pepper
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  • 2 cups vegetable broth
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  • 1 (15-ounce) can fire-roasted diced tomatoes
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  • 2 (15-ounce) cans chickpeas (garbanzo beans), rinsed, drained, divided
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  • 6 fresh figs, chopped, divided
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  • 1 tablespoon chopped fresh mint
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  • 1 tablespoon chopped fresh cilantro
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  • Salt and freshly ground black pepper to taste
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  • Chopped toasted pecans for garnish

Directions:

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  1. Heat oil in a large Dutch oven over medium-high heat.
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  3. Add onion and cook, stirring often, until softened and caramelized. Add garlic and ginger and cook, stirring, for 1 minute.
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  5. Pour in wine to deglaze pan, scraping the bottom with a wooden spoon or silicon spatula to release any browned bits.
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  7. Add cumin, coriander, cinnamon, cardamom, saffron, and red pepper, stirring to incorporate.
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  9. Add 1 cup broth, tomatoes, 2-1/2 cups chickpeas, and all but 1/4 cup of the chopped figs and bring to a boil.
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  11. In a blender or food processor, puree remaining broth, chickpeas, and figs.
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  13. Add puree to stew, stir and bring to a low boil. Reduce  heat to low, cover, and simmer for 20 minutes.
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  15. Stir in mint and cilantro. Season with salt and pepper. Serve hot, garnished with pecans.

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