Description

A hearty and flavorful chickpea stew that’s vegan and gluten-free. Packed with vegetables, spices, and protein-rich chickpeas, it’s perfect for a comforting meal any time of the year.

Ingredients

Units Scale

2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
2 carrots, sliced
2 celery stalks, sliced
1 red 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
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and pepper to taste
1 tablespoon lemon juice
2 cups spinach or kale, chopped
Fresh parsley for garnish (optional)

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Instructions

Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the garlic, carrots, celery, and red bell pepper. Cook for another 5-7 minutes until the vegetables start to soften.
Add the zucchini, diced tomatoes, chickpeas, and vegetable broth.
Season with cumin, smoked paprika, turmeric, cinnamon, salt, and pepper.
Bring to a boil, then reduce heat and let simmer for 20-25 minutes, until the vegetables are tender and the flavors have melded.
Stir in the lemon juice and chopped spinach or kale. Cook for 2-3 minutes until greens are wilted.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley if desired.

Notes

This stew can be stored in the fridge for up to 5 days.
Freezes well for up to 3 months—just thaw and reheat.
Serve with rice, quinoa, or crusty gluten-free bread.
Add a pinch of chili flakes for a spicier version.

Nutrition

Serving Size: 1.5 cups
Calories: 280
Sugar: 8g
Sodium: 640mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 11g
Cholesterol: 0mg