Chickpea Vegetable Stew
This chickpea vegetable stew is the perfect hearty, one pan meal. Packed with vegetables, protein, and warming broth, it's the perfect nourishing comfort food.
Ingredients
- ¼ cup extra virgin olive oil
- 1 (14 oz) can chickpeas, rinsed and drained
- 4 large carrots, roughly chopped
- 4 celery stalks, roughly chopped
- 3 garlic cloves, minced
- 1 yellow onion, roughly chopped
- 5 tomatoes, diced
- 1 bunch kale, finely chopped
- 1 tsp dried oregano
- 1 tsp dried thyme
- 2 bay leaves
- 3 cups vegetable broth
- salt and pepper, to taste
- fresh parsley, to serve
Instructions
- Heat olive oil in a large dutch oven or stock pot on the stove at a medium high heat. Add in onions, celery, and carrots. Season well with salt and pepper then sauté for about 5-10 minutes or until fragrant and translucent.
- Add in garlic, tomatoes, chickpeas, bay leaves, oregano, thyme, and vegetable broth. Stir to combine. Cook at medium high heat for about 5-7 minutes.
- Stir in the kale and fresh parsley. Bring to a boil then reduce heat. Cover and simmer for about 30-35 minutes.
- Taste and adjust seasoning. Serve with fresh parsley, fresh parmesan and crusty bread.
Notes
- Option to add pasta: Simply add pasta, after 20 minutes of simmering, add dried pasta and simmer for another 10-15 minutes.
- To store: Allow to cool and then place in an airtight container in the fridge for up to 5 days.
- To freeze: Allow to cool and store in a freezer safe storage container or bag for up to 3 months.
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