Hearty Taro & Chickpea Stew
This one-pot stew is a complete, satisfying meal featuring creamy taro and protein-rich chickpeas simmered in a savory tomato and herb broth. It's incredibly filling, nutritious, and perfect for a comforting weeknight dinner.
For 4 servings
Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and translucent.
Add minced garlic and ground cumin and cook for another 1 minute until fragrant, being careful not to burn the garlic.
Pour in the vegetable broth, diced tomatoes (undrained), dried thyme, and bay leaf. Bring the mixture to a gentle simmer, scraping any browned bits from the bottom of the pot.
Add the cubed taro root to the simmering broth. Reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the taro is fork-tender. Be careful not to overcook, as taro can become mushy.
Stir in the rinsed and drained chickpeas. Continue to simmer, uncovered, for another 5 minutes to allow the flavors to meld and the chickpeas to heat through.
Remove and discard the bay leaf. Season the stew generously with salt and black pepper to taste. Adjust seasonings as needed.
Ladle the hearty taro and chickpea stew into bowls. Garnish with fresh chopped parsley before serving. Serve hot with crusty bread or rice, if desired.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Handle taro with care: Some people experience skin irritation when handling raw taro. Wearing gloves can prevent itchiness. Cooked taro is safe.
- 2Don't overcook taro: Taro can quickly turn mushy if cooked too long. Check for fork-tenderness around the 15-minute mark and remove from heat once it reaches your desired consistency.
- 3Adjust consistency: If you prefer a thicker stew, you can mash some of the taro against the side of the pot with a spoon. For a thinner stew, add a splash more vegetable broth.
- 4Make ahead: This stew tastes even better the next day as the flavors have more time to meld. Store in an airtight container in the refrigerator for up to 3-4 days.
Adapt it for your goals.
Spicy Kick
Add 1/2 tsp red pepper flakes or a diced jalapeño along with the garlic for a touch of heat.
Greens BoostGreens Boost
Stir in a few handfuls of fresh spinach or chopped kale during the last 5 minutes of cooking until wilted.
Root Vegetable MedleyRoot Vegetable Medley
Replace half of the taro with other root vegetables like sweet potatoes or carrots for added sweetness and color.
Why this is on our healthy list.
Rich in Fiber
Both taro and chickpeas are excellent sources of dietary fiber, which aids digestion, promotes satiety, and helps regulate blood sugar levels.
Plant-Based Protein
Chickpeas provide a significant amount of plant-based protein, essential for muscle repair, growth, and overall body function, making this a complete meal for vegetarians and vegans.
Nutrient-Dense
Taro is a good source of vitamins C and E, B vitamins, and minerals like potassium and manganese, contributing to overall health and immunity.
Frequently asked questions
Yes, you can use frozen pre-cut taro. Add it directly to the stew as per the instructions, but note that cooking time might be slightly shorter or longer depending on the size and type of frozen taro.
