Easy Chickpea Stew
Cozy up with this easy one-pot potato chickpea stew, made in just 40 minutes with simple pantry ingredients, for a nourishing and satisfying meatless dinner!
Servings: 4 - 6
Calories: 277kcal
Equipment
Ingredients
- 2 tablespoons of olive oil
- 1 red onion chopped
- 1 large carrot roughly sliced
- 3 garlic cloves thinly sliced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon of paprika
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 3 small potatoes peeled and roughly chopped
- 2 (15-ounce) cans of chickpeas drained and rinsed
- 2 cups vegetable broth
- Chopped parsley for garnish (optional)
Instructions
- In a large pot with a lid, heat the olive oil over medium-high heat.
- Add the onion, carrot, and garlic. Sauté for about 3 minutes, or until the onion becomes translucent.
- Stir in the salt, pepper, and paprika. Cook for 1 minute, stirring frequently.
- Add the tomato paste and stir until fully incorporated.
- Add the Italian seasoning, bay leaves, potatoes, chickpeas, and vegetable broth. Stir to combine.
- Bring to a boil, then reduce the heat to a simmer. Cover and cook for 25 to 30 minutes, or until the potatoes are fork-tender.
- Remove the bay leaves.
- Garnish with chopped parsley, if using, and serve hot.
Notes
- Don’t rush the sauté: Sautéing the aromatics, especially until they begin to brown, will add richer, deeper flavor depth.
- For a thinner stew: Add more broth for a soup-like consistency.
- For a thicker stew: Remove ½ to 1 cup of the stew, blend until smooth, and return it to the pot. It’ll be ultra-thick and creamy.
Nutrition
Calories: 277kcal | Carbohydrates: 35g | Protein: 11g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1429mg | Potassium: 478mg | Fiber: 11g | Sugar: 3g | Vitamin A: 3699IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 4mg
