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5 from 1 vote
Hearty Chickpea and Rice Stew
Prep Time
5 mins
Cook Time
15 mins

A rich, creamy, and comforting WFPB dish that's as satisfying as it is delicious.

Course: Dinner, Lunch, Main Course, Soup
Cuisine: American
Servings: 2 servings
Author: Michael Monson
  • 2 cups water or veggie broth
  • 2 to 3 tablespoons raw cashews or cashew pieces
  • ¼ cup onion, diced
  • 1 small carrot, thinly sliced
  • ¼ cup celery, thinly sliced
  • 2 teaspoons “No Chicken” flavored Better Than Bouillon or enough bouillon to make 2 cups of broth
  • ½ teaspoon dried tarragon
  • pinch red pepper flake
  • 1 tablespoon nutritional yeast
  • 1 cup cooked black pearl rice or brown rice
  • 1 cup cooked and drained chickpeas
  • 1 cup raw broccoli, cut into small pieces
  • 1 cup arugula or kale, roughly chopped
  • ¼ cup frozen corn, thawed
  • ¼ cup frozen peas, thawed
  • Salt and black pepper to taste
  • ½ lemon, juiced
  • 1/2 cup cooked mushrooms (optional)
  1. In a high speed blender or NutriBullet, blend cashews and water. The mixture will be very thin, but it will thicken once it cooks. Set aside.
  2. To a saucepan or pot on medium heat, add onions, celery, and carrots. Sauté with a bit of oil or water for a couple of minutes, just until they Strat to get tender. Pour in the cashew and water mixture, and stir continuously until it starts to simmer. Add bouillon, tarragon, red pepper flake, and nutritional yeast.

  3. Add cooked rice, chickpeas, and raw broccoli. (If using frozen broccoli, thaw it completely, and then add it at the very end). Simmer, stirring often, until the broccoli is tender but not overcooked. Stir in thawed corn and peas, and the chopped arugula. Continue to cook just long enough for the corn and peas to be warmed through, and for the arugula to wilt. Taste for seasoning.
  4. If adding mushrooms, add the cooked and caramelized mushrooms with the corn, peas, and greens.
  5. Serve immediately.