Description

A hearty and flavorful chickpea stew packed with vegetables and aromatic spices. This vegan and gluten-free recipe is perfect for a nutritious and satisfying meal.

Ingredients

Units Scale

2 tablespoons olive oil
1 onion, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (optional)
2 carrots, sliced
2 celery stalks, sliced
1 bell pepper, chopped
1 zucchini, chopped
1 can (14 oz) diced tomatoes
2 cans (15 oz each) chickpeas, drained and rinsed
3 cups vegetable broth
Salt and pepper, to taste
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

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Instructions

Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté for 3-4 minutes until softened.
Stir in cumin, coriander, smoked paprika, and cayenne (if using). Cook for another minute to toast the spices.
Add carrots, celery, bell pepper, and zucchini. Cook for 5-6 minutes, stirring occasionally.
Pour in diced tomatoes, chickpeas, and vegetable broth. Stir well and bring to a boil.
Reduce heat and simmer for 25-30 minutes, until vegetables are tender and flavors meld.
Season with salt, pepper, and lemon juice to taste.
Serve hot, garnished with fresh parsley.

Notes

You can add spinach or kale during the last few minutes of cooking for extra greens.
This stew stores well in the fridge for up to 5 days and also freezes well.
Adjust spice level by increasing or omitting cayenne pepper.

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 7g
Sodium: 540mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 12g
Cholesterol: 0mg