Description

This hearty and flavorful Chickpea Stew is a vegan, gluten-free meal that’s packed with nutritious ingredients. It’s perfect for a cozy dinner and easy to make in one pot. Full of spices, vegetables, and protein-rich chickpeas, it’s both satisfying and nourishing.

Ingredients

2 tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
1 large carrot, peeled and chopped
1 celery stalk, chopped
1 zucchini, chopped
1 red bell pepper, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 can (14.5 oz) diced tomatoes
1 can (14 oz) coconut milk
4 cups vegetable broth
1 tsp ground cumin
1 tsp ground turmeric
1 tsp ground paprika
1/2 tsp ground cinnamon
Salt and pepper, to taste
1-2 cups spinach or kale (optional)

Fresh cilantro, for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, heat olive oil over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add garlic, carrot, celery, zucchini, and red bell pepper to the pot. Cook for another 5-7 minutes, stirring occasionally.
Stir in the ground cumin, turmeric, paprika, and cinnamon. Cook for 1 minute to toast the spices.
Add the chickpeas, diced tomatoes, coconut milk, and vegetable broth to the pot. Stir well to combine.
Bring the stew to a simmer and cook for 20-25 minutes, allowing the flavors to meld and the vegetables to become tender.
Season with salt and pepper to taste. If using, stir in the spinach or kale and cook for an additional 2-3 minutes until wilted.

Garnish with fresh cilantro before serving, if desired.

Notes

This stew can be stored in the fridge for up to 4 days. It also freezes well for up to 3 months.
Feel free to add other vegetables like sweet potatoes or mushrooms for extra flavor and nutrition.