The aroma that wafts from a pot of simmering chickpea and vegetable stew is pure comfort. This hearty dish isn’t just a meal; it’s a hug in a bowl—perfect for chilly evenings or when you need a burst of nutrition and flavor. My journey with this stew began on a particularly rainy afternoon when I sought something wholesome yet simple to prepare. With a filling mix of legumes and vibrant vegetables, this stew quickly became a household favorite. It’s the quintessential recipe for those who appreciate the balance of health and flavor.
Why you’ll love this dish
There are countless reasons to add chickpea and vegetable stew to your weeknight dinner rotation. First off, it’s incredibly versatile; you can customize it with whatever vegetables you have on hand. Plus, it’s budget-friendly, requiring mainly pantry staples. On top of that, it’s a plant-based powerhouse, packed with protein and fiber thanks to the chickpeas, making it a filling option for vegetarians and meat-eaters alike. Whether it’s a cozy family dinner, a satisfying lunch, or a meal prep staple to fuel your week, this stew has you covered.
"This stew not only filled my belly, but it also warmed my soul. I love how colorful and fresh it is!" – A satisfied home cook
Step-by-step overview
Creating this chickpea and vegetable stew is an enjoyable, straightforward process. You’ll start by alerting your kitchen with a lovely sauté of onions and garlic before layering in your vegetables. Then, everything cooks together with chickpeas and broth for a nutrient-dense meal that warms the heart. Let’s break down the ingredients and cooking methods that make this dish so delightful.
What you’ll need
To whip up this delicious stew, gather the following ingredients:
- 400 g dried chickpeas (or 2 cans of cooked chickpeas)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 1 red bell pepper, diced
- 2 tomatoes, peeled and chopped
- 1 zucchini, sliced
- 1 large potato, diced
- 1 leek, sliced
- 1 teaspoon sweet paprika
- 1 bay leaf
- 4 cups vegetable broth
- 3 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
If you’re in a hurry, remember that canned chickpeas can save time without sacrificing flavor.
