Description
A comforting and nourishing stew made with chickpeas, tomatoes, zucchini, and herbs, perfect for cozy meals and gatherings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté until softened and the onion is translucent, about 5 minutes.
- Add the minced garlic and diced bell pepper; cook, stirring, for an additional 2 minutes until fragrant.
- Stir in the diced zucchini, canned diced tomatoes (with their juices), vegetable broth, drained chickpeas, dried thyme, dried oregano, salt, and pepper.
- Bring the mixture to a gentle boil, then reduce heat to low, cover partially, and let simmer for 20–30 minutes, until the vegetables are tender and flavors have melded.
- Taste and adjust seasoning, adding more salt, pepper, or a squeeze of lemon if desired to brighten the stew.
- Serve hot, garnished with fresh parsley if using.
Notes
For a creamier consistency, blend a portion of the stew and stir back in. Can be customized with seasonal vegetables.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 155
- Sugar: 6g
- Sodium: 475mg
- Fat: 5.5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4.8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg