Go Back
–+ servings
Chickpea Vegetable Stew

Chickpea Vegetable Stew

Whip up a delicious Chickpea Vegetable Stew for weeknight dinners. Packed with flavor, nutrients, and easy to make. Perfect for meal prep or cozy family meals.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 400 g canned chickpeas
  • 1 onion
  • 1 garlic clove
  • 300 g zucchini
  • 200 g carrots
  • 250 g potatoes
  • 1 tablespoon olive oil
  • 300 g canned diced tomatoes
  • 1 cube chicken bouillon or vegetable bouillon for a vegan option
  • 250 ml water
  • to taste salt and pepper

Equipment

  • Large pot or Dutch oven
  • Sharp knife and cutting board
  • Wooden spoon or spatula

Method
 

  1. Wash and chop the veggies: dice the onions, mince the garlic, and cut the zucchini, carrots, and potatoes into bite-sized pieces.
  2. In a large pot, heat the olive oil over medium heat, and sauté the onions and garlic until golden.
  3. Add zucchini, carrots, and potatoes to the pot and stir for a few minutes to soften.
  4. Incorporate diced tomatoes, water, and bouillon cube; season with salt and pepper.
  5. Let the stew simmer for about 20 minutes, then stir in the drained chickpeas, and cook for another 10 minutes.
  6. Serve hot, garnished with fresh herbs if desired, alongside rice or crusty bread.

Nutrition

Calories: 320kcalCarbohydrates: 55gProtein: 12gFat: 9gSaturated Fat: 1gSodium: 400mgPotassium: 800mgFiber: 15gSugar: 5gVitamin A: 3000IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This stew tastes even better the next day, so it's perfect for meal prep. For a spicier version, add red pepper flakes or cayenne pepper. Store leftovers in an airtight container in the fridge for up to 4 days or freeze portions for longer storage. When reheating, add a splash of water if it seems thick. Enjoy!
Tried this recipe?Let us know how it was!