Chickpea and Winter Vegetable Stew
Cozy up with a bowl of this hearty and nutritious Chickpea and Winter Vegetable Stew, a perfect one-pot dish to warm you up on chilly evenings. Packed with seasonal favorites like butternut squash, parsnips, and kale, this stew marries tender vegetables with protein-rich chickpeas, all simmered in a fragrant blend of cumin, paprika, and turmeric-infused broth. A hint of fresh lemon juice adds a zesty brightness, balancing the earthy flavors perfectly. Ready in just an hour, this vegan and gluten-free recipe is ideal for a comforting weeknight dinner or meal prep for the week ahead. Pair it with crusty bread or serve over rice for a satisfying and wholesome meal that's as nourishing as it is delicious. Keywords: chickpea stew, winter vegetable stew, vegan dinner recipe, hearty one-pot meal, healthy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 3 medium, peeled and sliced carrots
- 2 medium, peeled and diced parsnips
- 2 cups, peeled and cubed butternut squash
- 2 15-ounce cans, rinsed and drained canned chickpeas
- 4 cups vegetable broth
- 1 14-ounce can crushed tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 4 sprigs, stems removed fresh thyme
- 3 cups, chopped kale
- 1 teaspoon (to taste) salt
- 0.5 teaspoon (to taste) black pepper
- 2 tablespoons, freshly squeezed lemon juice
Instructions
Heat the olive oil in a large heavy-bottomed pot over medium heat.
Add the diced onion and sauté for 5-7 minutes, until soft and translucent.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the carrots, parsnips, and butternut squash. Cook for 5 minutes, stirring frequently.
Mix in the ground cumin, paprika, and turmeric. Stir well to evenly coat the vegetables with the spices.
Pour in the vegetable broth and the crushed tomatoes. Stir to combine.
Add the chickpeas and thyme leaves. Bring the stew to a boil, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are tender.
Stir in the chopped kale and let it cook for an additional 5 minutes, until wilted.
Season the stew with salt and black pepper to taste.
Remove the pot from heat and stir in the fresh lemon juice for a bright, zesty finish.
Serve the stew hot with crusty bread or over rice for a complete meal.
Nutrition Facts
Calories |
2009 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.7 g | 75% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7605 mg | 331% | |
| Total Carbohydrate | 322.9 g | 117% | |
| Dietary Fiber | 82.2 g | 294% | |
| Total Sugars | 81.0 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1077 mg | 83% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 7179 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
