Description

This hearty chickpea stew is warm, comforting, and packed with plant-based protein. It’s naturally vegan and gluten-free, loaded with veggies, and simmered in a spiced tomato broth. Perfect for a cozy weeknight dinner or meal prep!

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
2 medium carrots, peeled and sliced
2 celery stalks, chopped
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon ground turmeric
1/4 teaspoon crushed red pepper flakes (optional)
1 (14.5 oz) can diced tomatoes
2 (15 oz) cans chickpeas, drained and rinsed
4 cups vegetable broth
Salt and black pepper, to taste
2 cups fresh spinach or kale
Juice of 1/2 lemon
Fresh parsley, chopped (for garnish)

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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, smoked paprika, turmeric, and red pepper flakes. Cook for 1 minute until fragrant.
Pour in the diced tomatoes, chickpeas, and vegetable broth. Stir to combine.
Bring to a boil, then reduce heat and simmer uncovered for 20–25 minutes, until vegetables are tender.
Add spinach or kale and cook for another 2–3 minutes, until wilted.
Stir in lemon juice and season with salt and pepper to taste.
Serve hot, topped with fresh parsley.

Notes

This stew gets better the next day—perfect for leftovers!
For extra flavor, add a cinnamon stick while simmering and remove before serving.
You can also blend a portion of the stew for a creamier texture.

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 310
Sugar: 8g
Sodium: 740mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 11g
Protein: 13g
Cholesterol: 0mg