Chickpea Stew
This simple recipe for chickpea stew is a satisfying dish that can be made entirely vegetarian or vegan. Tasty and easily tailored to your preferences,
Yield: 4
Materials
- 1 ½ TBS avocado or olive oil
- 1 cup chopped Vidalia onion
- ¾ cup chopped carrots
- 2 large cloves garlic or more
- salt & black pepper don't be shy
- ½ teaspoon cumin or more if you enjoy that flavor
- ¼ teaspoon cinnamon optional but lovely
- red pepper flakes to taste
- 1 28 oz can crushed tomatoes fire roasted tomatoes have the best flavor. You can also use diced.
- 2 ½ cups vegetable broth
- 1 teaspoon sugar
- 2 15 oz cans chickpeas drained or 1 large 29 oz can
- ¼ cup scallions snipped
- 2 cups fresh spinach a big handful or two as much or as little as you like
Instructions
- In a soup saucepan, heat your oil. After adding, sauté the carrots and onions for two minutes.
- Garlic is added, and it is sautéed for an additional minute or two after seasoning with salt, pepper, cumin, cinnamon, and red pepper flakes.
- Stir together the crushed tomatoes and vegetable stock after adding them.
- After adding the sugar, chickpeas, and scallions, boil the liquid.
- Adjust seasoning by tasting. After covering the pot, cook it on low for ten to fifteen minutes, stirring now and again.
- Take off the heat and mix in the spinach.
- Savor it simply, with noodles or over rice.
Notes
Tailoring this stew is a breeze. You are welcome to substitute other lush green veggies with the spinach. Make this dish uniquely your own by experimenting with the spices, taste profile, and degree of heat.
Keeps for a week in a refrigerated jar or container.
Keeps for a week in a refrigerated jar or container.