Vegetarian Chickpea Stew
Cozy Vegetarian Chickpea Stew simmered with sautéed veggies in a flavorful vegetable stock is a comforting, healthy recipe.
Servings: 5 servings
Ingredients
- 1 tbsp olive oil
- 2 onions diced
- 4 garlic cloves chopped
- 0.5 lb sweet mini peppers chopped
- 1/2 cup sun-dried tomatoes chopped
- 2 tsp Italian seasoning
- 1 (15 oz) can diced tomatoes
- 1 cup low-sodium vegetable stock
- 1 tbsp balsamic vinegar
- 2 (15 oz) cans chickpeas drained
- 4 cups spinach roughly chopped
- 1/2 cup shaved parmesan
- Kosher salt and ground pepper to taste
- OPTIONAL: fresh chopped parsley or basil to garnish
Instructions
- Heat the oil in a dutch oven over medium heat. Sauté the onions for about 5 minutes, until golden brown and soft.
- Stir in the garlic, peppers and sun-dried tomatoes, and Italian seasoning. Cook for 1 minute, stirring continuously.
- Add the diced tomatoes, stock, vinegar, and chickpeas. Bring the stew to a boil, then reduce the heat and simmer for 15 minutes.
- Over the last couple of minutes, stir in the spinach. Taste and season with salt and pepper.
- Serve the stew with shaved parmesan cheese and fresh herbs, if desired.
Notes
- Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to about 4 days.
- To freeze: Let it completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
- To reheat: Let thaw in the refrigerator, then heat in the microwave or on the stovetop.
Nutrition
Serving: 1serving | Calories: 302kcal | Carbohydrates: 43g | Protein: 16g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 1037mg | Potassium: 1109mg | Fiber: 12g | Sugar: 11g | Vitamin A: 4085IU | Vitamin C: 81mg | Calcium: 272mg | Iron: 5mg