Description
A hearty and flavorful chickpea stew that is perfect for a comforting meal.
Ingredients
Scale
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 2 cups chopped kale or spinach
- Juice of 1/2 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.
- Stir in garlic, cumin, paprika, turmeric, and red pepper flakes. Cook for 1–2 minutes until fragrant.
- Add chickpeas, diced tomatoes (with juices), and vegetable broth. Season with salt and pepper. Bring to a boil.
- Reduce heat and simmer uncovered for 20–25 minutes until the stew thickens slightly and veggies are tender.
- Stir in chopped kale or spinach and cook for another 2–3 minutes until wilted.
- Finish with a squeeze of lemon juice and adjust seasoning if needed. Garnish with fresh parsley and serve warm.
Notes
- Feel free to add other vegetables like bell peppers or zucchini.
- This stew can be made ahead of time and stored in the refrigerator for up to 3 days.
- For a spicier version, increase the amount of red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg