Description
A hearty and delicious Summer Vegetable Stew that is bursting with seasonal flavors. This vegan dish is packed with nutritious vegetables and chickpeas, simmered in fragrant herbs and spices.
Ingredients
Vegetable Stew:
- 2 tablespoons olive oil
- 1 medium yellow onion (chopped)
- 3 garlic cloves (minced)
- 2 medium carrots (sliced)
- 1 zucchini (diced)
- 1 yellow squash (diced)
- 1 red bell pepper (chopped)
- 1 cup green beans (trimmed and cut in half)
- 2 large tomatoes (chopped)
- 1 can (15 oz) chickpeas (drained and rinsed)
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic: Add the onion and cook until soft. Stir in garlic.
- Add vegetables: Add carrots, zucchini, yellow squash, and red bell pepper. Cook for 5 minutes.
- Simmer: Add green beans, tomatoes, chickpeas, and vegetable broth. Season with thyme, basil, paprika, salt, and pepper. Simmer for 20–25 minutes until vegetables are tender.
- Garnish and serve: Adjust seasoning if needed. Garnish with parsley before serving.
Notes
- You can customize by adding corn, kale, or potatoes.
- This stew freezes well for up to 3 months.
