Description
A hearty and flavorful chickpea stew that’s both vegan and gluten-free, perfect for a comforting and nutritious meal.
Ingredients
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- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 cup chopped carrots
- 2 cups chopped spinach or kale
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in garlic and ginger, cooking for another minute.
- Add cumin, coriander, turmeric, paprika, and cayenne; cook until fragrant, about 1 minute.
- Pour in diced tomatoes and cook for 2–3 minutes to blend the flavors.
- Add chickpeas, vegetable broth, and carrots. Bring to a boil.
- Reduce heat and simmer for 20 minutes, or until carrots are tender.
- Stir in spinach or kale and cook until wilted, about 3–5 minutes.
- Season with salt and pepper to taste.
- Garnish with fresh cilantro if desired and serve warm.
Notes
- You can add a squeeze of lemon juice for brightness before serving.
- Great served with rice, quinoa, or crusty gluten-free bread.
- Leftovers store well in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 7g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg