Description
A hearty, homemade vegetarian stew packed with seasonal vegetables and chickpeas, perfect for chilly evenings.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until they soften.
- Stir in the garlic, zucchini, and bell pepper. Cook for an additional 3-4 minutes, allowing the flavors to meld and the garlic to become fragrant.
- Add the diced tomatoes, vegetable broth, chickpeas, oregano, thyme, salt, and pepper. Stir well to combine.
- Bring everything to a boil, then reduce the heat. Let it simmer for 20-25 minutes or until the vegetables reach your desired tenderness.
- Serve hot, garnished with fresh parsley for a pop of color.
Notes
Great with crusty bread or a green salad. Leftovers can be refrigerated for up to four days or frozen for three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: vegetarian stew, comfort food, easy recipe, healthy meal, fall recipes