Garbanzo Hot Pot
Warm up your day with this hearty and wholesome Garbanzo Hot Pot, a flavorful one-pot wonder that’s packed with vibrant vegetables, tender garbanzo beans, and aromatic spices. This vegan recipe combines the smoky depth of paprika, the earthy touch of thyme, and the comforting richness of cumin to create a dish that’s as nourishing as it is delicious. Loaded with fresh ingredients like baby spinach, carrots, celery, and red bell pepper, it’s a nutrient-dense meal that’s perfect for chilly evenings or healthy weeknight dinners. Ready in just 50 minutes, this versatile hot pot is an excellent source of plant-based protein, fiber, and vitamins, making it a satisfying yet easy recipe to prepare. Serve it with crusty bread or over rice for an even heartier meal, and don’t forget the optional garnish of fresh parsley to elevate the flavors!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, sliced
- 2 stalks celery stalks, chopped
- 1 medium red bell pepper, diced
- 2 cups garbanzo beans (chickpeas), cooked or canned, drained and rinsed
- 4 cups vegetable broth
- 1 14-ounce can canned diced tomatoes, including juices
- 2 cups baby spinach
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.5 teaspoon dried thyme
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until soft and translucent.
Stir in the minced garlic, sliced carrots, chopped celery, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally.
Add the garbanzo beans to the pot, followed by the vegetable broth and canned diced tomatoes (including their juices). Stir to combine.
Season the mixture with smoked paprika, ground cumin, dried thyme, salt, and black pepper. Toss in the bay leaf.
Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
Remove and discard the bay leaf. Stir in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.
Taste and adjust the seasoning with more salt or pepper, if needed.
Serve hot, garnished with chopped fresh parsley, if desired.
Nutrition Facts
Calories |
1526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.2 g | 63% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5512 mg | 240% | |
| Total Carbohydrate | 220.4 g | 80% | |
| Dietary Fiber | 57.6 g | 206% | |
| Total Sugars | 53.0 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 4244 mg | 90% | |
*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.
