Description
This hearty Chickpea Stew is a cozy, one-pot meal loaded with plant-based protein, veggies, and warm spices. It’s comforting, flavorful, and easy to make with pantry staples. Perfect for a meatless dinner or weekly meal prep!
Ingredients
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1 medium yellow onion, diced
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3 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, diced
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1 tsp ground cumin
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1 tsp smoked paprika
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1/2 tsp ground turmeric
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1/4 tsp red pepper flakes (optional)
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Salt and black pepper to taste
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2 (15 oz) cans chickpeas, drained and rinsed
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1 (14.5 oz) can diced tomatoes
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4 cups vegetable broth
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2 cups chopped kale or spinach
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Juice of 1/2 lemon
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Fresh parsley, chopped (for garnish)
Instructions
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Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
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Stir in garlic, cumin, paprika, turmeric, and red pepper flakes. Cook for 1–2 minutes until fragrant.
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Add chickpeas, diced tomatoes (with juices), and vegetable broth. Season with salt and pepper. Bring to a boil.
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Reduce heat and simmer uncovered for 20–25 minutes until the stew thickens slightly and veggies are tender.
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Stir in chopped kale or spinach and cook for another 2–3 minutes until wilted.
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Finish with a squeeze of lemon juice and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Notes
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Add cooked quinoa or rice for extra heartiness.
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This stew tastes even better the next day.
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Store in the fridge for up to 4 days or freeze for longer storage.