Description
A comforting and hearty vegetarian stew filled with tender chickpeas, carrots, and zucchini, perfect for chilly nights and meal prep.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 2 cups vegetable broth
- 1 can diced tomatoes (14–15 oz)
- 1 can chickpeas, drained and rinsed (15 oz)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and celery, and sauté until softened (about 6–8 minutes).
- Stir in the garlic, zucchini, and bell pepper; cook for another 5 minutes until the vegetables begin to soften and the garlic is fragrant.
- Pour in the vegetable broth and diced tomatoes, then add chickpeas and herbs (thyme, oregano).
- Season with salt and pepper. Bring to a boil, then reduce heat and let simmer for 25–30 minutes to develop flavor and for the vegetables to become tender.
- Serve hot, garnished with fresh parsley.
Notes
For deeper flavor, add a splash of red wine or smoked paprika while sautéing. Let the stew sit to meld flavors before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 233
- Sugar: 4g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 9g
- Protein: 8g
- Cholesterol: 0mg