Description
A hearty and flavorful chickpea stew that’s both vegan and gluten-free, packed with vegetables, spices, and protein-rich chickpeas.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1 lemon
- Fresh parsley or cilantro, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and sauté until translucent, about 5 minutes.
- Stir in garlic, cumin, coriander, smoked paprika, turmeric, and cayenne. Cook for 1 minute until fragrant.
- Add carrots, celery, bell pepper, and zucchini. Cook for 5-7 minutes until slightly softened.
- Pour in diced tomatoes, chickpeas, and vegetable broth. Stir well and bring to a boil.
- Reduce heat, cover, and simmer for 20-25 minutes, until vegetables are tender.
- Stir in spinach or kale and cook for another 5 minutes until wilted.
- Add lemon juice, season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley or cilantro.
Notes
- Adjust spice levels to taste by increasing or omitting cayenne pepper.
- Stew can be stored in the fridge for up to 4 days or frozen for later use.
- Pairs well with rice, quinoa, or crusty gluten-free bread.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg