Cozy Chickpea Stew: Comfort Food Delight
Chickpea stew: enjoy this incredibly flavorful and hearty vegetarian stew. Packed with veggies and perfect for a healthy weeknight meal.
Ingredients
- 1 tablespoon olive oil
- 2 onions (diced)
- 4 garlic cloves (chopped)
- 0.5 pound sweet mini peppers (chopped)
- 1/2 cup sun-dried tomatoes (chopped)
- 2 tsp Italian seasoning
- 15 ounces diced tomatoes (one can)
- 1 cup low-sodium vegetable stock
- 1 tablespoon balsamic vinegar
- 30 ounces chickpeas (drained, 2 cans)
- 4 cups spinach
- Kosher salt
- ground pepper
- 1/2 cup shaved parmesan cheese
- fresh chopped parsley or basil
Instructions
- Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Sauté the 2 diced onions for about 5 minutes, until golden brown and soft.
- Stir in the 4 chopped garlic cloves, 0.5 pound chopped sweet mini peppers, 1/2 cup chopped sun-dried tomatoes, and 2 tsp Italian seasoning. Cook for 1 minute, stirring continuously.
- Add the 15 ounces diced tomatoes, 1 cup low-sodium vegetable stock, 1 tablespoon balsamic vinegar, and 30 ounces chickpeas. Bring the stew to a boil, then reduce the heat and simmer for 15 minutes.
- Over the last couple of minutes, stir in the 4 cups spinach. Taste and season with Kosher salt and ground pepper.
- Serve the stew with 1/2 cup shaved parmesan cheese and fresh chopped parsley or basil, if desired.
Notes
- For a deeper flavor, let the onions caramelize a bit longer in step 1, about 8-10 minutes, stirring occasionally. This brings out their natural sweetness, adding complexity to your chickpea stew.
- If you find your stew is too thick after simmering, add a splash more vegetable stock until it reaches your desired consistency. I once had a batch that became too dense, and a little extra stock brought it back to life beautifully.
- This chickpea stew keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you find your stew is too thick after simmering, add a splash more vegetable stock until it reaches your desired consistency. I once had a batch that became too dense, and a little extra stock brought it back to life beautifully.
- This chickpea stew keeps well in the refrigerator for up to 4 days. It also freezes beautifully for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.