Butterbean and Chickpea Stew

 Butterbean and Chickpea Stew
This hearty butterbean and chickpea stew reminds me of the vegetable soup that my mum used to make when I was little. At the time I was the fussiest eater in the world and drove my parents completely insane! I used to eat a round of bread with no butter and that was it! Mum’s vegetable soup however was something I could eat and enjoy without causing too much of a drama (picked out all the parsnip, which I loathed back then). I loved the butter beans and sopping up all the broth with my (dry) piece of bread was comfort food at its best.

Well, how times have changed! No longer a fussy eater (thank goodness!) and parsnips I now love!


Butterbean and Chickpea Stew 
Canned butterbeans and chickpeas are really cheap ( I got 3 cans of butterbeans for ยฃ1), nutritious and convenient for those days when you want something pretty quick. You probably will have most of the ingredients already, it’s such a simple budget-friendly dish and very tasty! 
I made one big pot that did the two of us for dinner and then the rest for lunch the following day. Why is it that stew tastes even better the following day? I’m sure one of you foods science geeks out there can answer that one… 

Butterbean and Chickpea Stew

Butterbean and Chickpea Stew
Serves 4
A hearty vegetarian butterbean and chickpea stew that won't break the bank.
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  1. 600g potatoes, scrubbed, peeled and chopped into cubes
  2. 3 medium sized carrots, sliced
  3. 2 medium sized parsnips, sliced
  4. 1 leek, chopped
  5. 1 onion, chopped
  6. 900ml vegetable stock
  7. 1 tbsp Worcestershire sauce
  8. 2-3 cloves of garlic, crushed
  9. pinch of basil
  10. pinch of salt and black pepper
  11. 1 tin butterbeans, drained
  12. 1 can chickpeas, drained
  1. Place your potatoes, carrots, parsnips, leek and onion into a large saucepan with vegetable stock. Bring to the boil and then turn down the heat to a simmer. Add the Worcestershire sauce, ย  garlic, a pinch of basil, along with salt and pepper to taste. Cover and simmer until the vegetables have softened (around 40-45 minutes).
  2. When the vegetables have softened, check the seasoning and add more if necessary. Then add the butterbeans and chickpeas and simmer uncovered for a further 5 minutes.
  3. Serve with some crusty bread on the side.
From Plate to Pen http://www.fromplatetopen.com/
Adding this recipe to Jacqueline’s weekly ‘Meat Free Mondays’ linky, over at Tinned Tomatoes. 



Smokey Sweet Potato and Mixed Bean Stew – Recipes and Reviews

Hearty Chickpea and Sweet Potato Stew – Tinned Tomatoes 

Borlotti Bean Minestrone HotpotThe Veg Space

Jerk Sweet Potato StewRough Measures

Carrot and Butterbean Tagine – Family-Friends-Food


  1. Leave a Reply

    September 9, 2015

    I do like butter beans but don’t make them as often, these do look very good and a hearty recipe this looks like.

  2. Leave a Reply

    August 6, 2015

    Ooh good lord, that looks good. I love butter beans, but never cook with them as they make CT ill. Can’t really complain as he is generally a very unfussy eater, but I do miss them.

  3. Leave a Reply

    August 4, 2015

    Gorgeous – what a hearty and comforting stew! Thanks for linking to my Borlotti Minestrone Hotpot x

    • Leave a Reply

      August 17, 2015

      Thanks. It’s a good one to take to work and have for lunch. ๐Ÿ™‚

  4. Leave a Reply

    Glamorous Glutton
    August 4, 2015

    Great for a hearty night in. I love both butterbeans and chickpeas. GG

  5. Leave a Reply

    Sarah Rose
    August 4, 2015

    Oh my gosh, I’m so glad that I’m not a picky eater like I used to be when I was little – life is so much more fun when you can have all sorts of foods!

    Love this recipe! Once the weather starts to stay cool I am all over this – it sounds like such a warm and hearty meal ๐Ÿ™‚

    • Leave a Reply

      August 17, 2015

      Hi Sarah Rose. Im the same, there’s pretty much not anything I won’t try now! Hope you like it if you make it.

  6. Leave a Reply

    Hannah Latoya Bond
    August 3, 2015

    This looks really simple to make. Thanks for sharing x

    • Leave a Reply

      August 17, 2015

      It is! And pretty quick as well. Thanks for your comment.

  7. Leave a Reply

    Sus Davy
    August 3, 2015

    This is my kinda stew Sarah! Looks so comforting! Thanks for linking my jerk stew ๐Ÿ™‚ x

  8. Leave a Reply

    Rebecca P.
    August 3, 2015

    Saving this one for the winter! Yum!

  9. Leave a Reply

    The FoodieCoupleBlog
    August 3, 2015

    I’m always looking for filling veggie recipes for meat free days, so this one will be great!

  1. Chickpea and Vegetable Curry | Andrew in the Kitchen - […] From Plate to Pen’s Butterbean and Chickpea Stew […]

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