Vegan Chickpea and Vegetable Stew
This hearty vegan chickpea and vegetable stew is a warm, satisfying dish packed with protein and flavor, perfect for a quick, nutritious meal.
5 min
Prep
15 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
48g carbs
9g fat
Ingredients
For 4 servings
- 800 g canned chickpeas
- 2 tbsp olive oil
- 1 onion
- 3 cloves garlic
- 2 carrot
- 1 red bell pepper
- 1 zucchini
- 4 cups vegetable broth
- 400 g canned tomatoes
- 1 tsp ground cumin
- 1 tsp paprika
- salt — to taste
- black pepper — to taste
- 100 g spinach
- fresh parsley — to taste
Instructions
- 1
Drain and rinse the canned chickpeas under cold water.
- 2
Dice the onion and mince the garlic cloves.
- 3
Peel and slice the carrots, and chop the red bell pepper and zucchini into bite-sized pieces.
- 4
In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent, about 3 minutes.
- 5
Add the carrots, red bell pepper, and zucchini to the pot, cooking for another 3 minutes while stirring occasionally.
- 6
Pour in the vegetable broth and canned tomatoes, and bring to a simmer.
- 7
Stir in the chickpeas, ground cumin, paprika, salt, and black pepper. Simmer for 10 minutes, until the vegetables are tender.
- 8
Add the spinach and cook for another 2 minutes until wilted.
- 9
Garnish with fresh parsley before serving.
Cook it this week.
NeatEat plans Vegan Chickpea and Vegetable Stew — and the rest of your week — around your budget, groceries included.