Description

A wholesome and flavorful vegetable stew packed with summer vegetables, herbs, and chickpeas. This vegan, one-pot meal is perfect for a healthy dinner, combining fresh produce and aromatic spices to create a comforting and nutritious dish.

Ingredients

Vegetables and Legumes

1 large yellow onion, chopped
3 cloves garlic, minced
2 medium carrots, sliced
2 celery stalks, sliced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, chopped
1 cup green beans, trimmed and cut into 1-inch pieces
2 cups diced tomatoes with juice
1 cup canned chickpeas, drained and rinsed
2 cups fresh spinach

Liquids and Oils

2 tablespoons olive oil
4 cups vegetable broth
Juice of ½ lemon

Herbs and Spices

1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2 to 3 minutes until they become fragrant and translucent, forming a flavorful base for the stew.
Add Vegetables: Stir in the sliced carrots, celery, diced zucchini, yellow squash, chopped red bell pepper, and green beans. Cook the vegetables for 5 to 7 minutes, stirring occasionally, until they begin to soften but still retain some texture.
Add Broth and Seasonings: Mix in the diced tomatoes with their juice, vegetable broth, dried thyme, oregano, paprika, salt, and black pepper. Bring the mixture to a boil over high heat.
Simmer the Stew: Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot and cook the stew for 20 minutes, allowing the vegetables to become tender and the flavors to meld together.
Finish with Chickpeas and Spinach: Add the drained chickpeas and fresh spinach to the pot. Cook for an additional 5 minutes until the spinach wilts and the chickpeas are heated through, enhancing both texture and nutrition.
Season and Serve: Remove the pot from heat, then stir in the fresh chopped parsley and freshly squeezed lemon juice for brightness. Serve hot and enjoy your wholesome vegetable stew.

Notes

Swap in seasonal vegetables like corn, peas, or kale according to availability and preference.
For extra protein, substitute chickpeas with white beans or lentils.
This stew tastes even better the next day as the flavors continue to develop and deepen.