Description
A hearty and flavorful vegan chickpea stew that’s naturally gluten-free, packed with vegetables, spices, and protein-rich chickpeas. Perfect for a cozy dinner or meal prep.
Ingredients
Units
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- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, sliced
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 1 can (14 oz) diced tomatoes
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Juice of 1/2 lemon
- Fresh cilantro, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté for 3-4 minutes until translucent.
- Stir in garlic and ginger, cooking for another minute until fragrant.
- Add carrots, bell pepper, and zucchini, and sauté for 5 minutes.
- Mix in the cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Stir well to coat the vegetables in spices.
- Pour in the diced tomatoes and chickpeas, followed by the vegetable broth. Stir to combine.
- Bring the stew to a boil, then reduce heat and simmer uncovered for 20-25 minutes until vegetables are tender and flavors meld.
- Stir in spinach or kale and cook for an additional 2-3 minutes until wilted.
- Add lemon juice, season with salt and pepper to taste, and stir well.
- Serve hot, garnished with fresh cilantro.
Notes
- This stew tastes even better the next day as the flavors deepen overnight.
- Serve with rice, quinoa, or crusty gluten-free bread for a complete meal.
- Add a splash of coconut milk for a creamier texture.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 7g
- Sodium: 540mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg