Description
Chickpea and Vegetable Stew is a hearty, colorful dish filled with wholesome ingredients. Perfect for cozy dinners, this plant-based delight is both satisfying and easy to make.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 bell pepper, diced (any color)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp paprika
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (about 3-4 minutes).
- Add carrots, zucchini, and bell pepper; cook until slightly softened (5-7 minutes).
- Stir in cumin and paprika; toast for 1-2 minutes until fragrant.
- Add chickpeas and vegetable broth; bring to a gentle boil then reduce heat to simmer for 20 minutes.
- Garnish with fresh herbs before serving.
Notes
- Customize with seasonal veggies like spinach or kale.
- For a thicker stew, mash a portion of the chickpeas before adding them.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg