Description
Savor the warmth of this hearty chickpea and vegetable stew, brimming with vibrant flavors and nourishing ingredients. Perfect for cozy nights or meal prep!
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 2 medium carrots, diced
- 1 cup bell peppers, chopped (mixed colors)
- 1 medium zucchini, sliced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, no salt added
- 4 cups low-sodium vegetable broth
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onions and garlic; sauté until translucent (about 3-4 minutes).
- 2. Add diced carrots and bell peppers; cook for another 5 minutes until softened.
- 3. Stir in sliced zucchini and chickpeas until well combined.
- 4. Pour in diced tomatoes and vegetable broth; sprinkle with cumin and smoked paprika. Season with salt and pepper.
- 5. Bring to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes until flavors meld.
Notes
- Customize by adding seasonal veggies or leafy greens for extra nutrients.
- For a creamier texture, stir in a splash of coconut milk.
- Store leftovers in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 210
- Sugar: 6g
- Sodium: 310mg
- Fat: 6g
- Saturated Fat: 0.8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg