Chickpea Stew

Course: Entree, Soup

Cuisine: American

Keyword: bean stew, chickpea stew, tomato chickpea stew

Prep Time: 10

Cook Time: 20

Servings: servings

Calories: 93kcal

Author: Colleen Kennedy

This easy recipe for Chickpea Stew is a total vegetarian or vegan comfort food recipe. Flavorful and easy to customize to your taste,

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Ingredients

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

Heat your oil in a soup pot. Add in onions and carrots and sauté for 2 minutes.
Add in the garlic, season with salt and pepper, cumin, cinnamon and red pepper flakes and sauté another minute or so.
Add in crushed tomatoes and vegetable stock and stir to combine.
Add in sugar, chickpeas and scallions and bring mixture to a simmer.
Taste and adjust for seasoning. Place a lid on the pot and simmer on low for 10-15 minutes, stirring occasionally.
Remove from heat, add in spinach.
Enjoy as is, over rice or over noodles.

Notes

This stew is easy to customize. Feel free to swap out the spinach for other leafy green vegetables. Play with the spices, flavor profile and spiciness level and make this recipe your own.

Keeps in your fridge in a sealed jar/container for a week.

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