Chickpea Vegetable Stew
A hearty and satisfying chickpea vegetable stew that's quick to make, low in calories, and high in protein, perfect for a nutritious meal.
10 min
Prep
10 min
Cook
4
Serves
350
Calories
Macros · per serving
31g protein
52g carbs
9g fat
Ingredients
For 4 servings
- 2 15 oz cans canned chickpeas
- 2 tablespoon olive oil
- 1 onion
- 2 carrot
- 2 celery stalk
- 3 clove garlic
- 4 cup vegetable broth
- 1 15 oz can canned diced tomatoes
- 4 cup spinach
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
- 1
Drain and rinse the chickpeas thoroughly under cold water.
- 2
Chop the onion, carrots, and celery into small pieces; mince the garlic.
- 3
In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery, and sauté for 3-4 minutes until softened.
- 4
Add the garlic to the pot and cook for another 1 minute until fragrant.
- 5
Stir in the chickpeas, diced tomatoes with their juice, vegetable broth, dried thyme, salt, and black pepper.
- 6
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes.
- 7
Add the spinach to the stew and cook for an additional 2 minutes until wilted.
- 8
Serve the stew hot.
Cook it this week.
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