Paleo Hearty Chickpea Stew
Warm and cozy, this Paleo Hearty Chickpea Stew is the perfect combination of wholesome flavors and nutrient-packed ingredients. Brimming with nutritious vegetables like carrots, zucchini, and red bell pepper, and paired with protein-rich chickpeas, this one-pot meal strikes the perfect balance between delicious and healthy. Infused with warm spices like cumin and paprika, and simmered with a flavorful broth, this stew delivers a robust and satisfying taste in every bite. Ready in under an hour, it’s an easy go-to recipe for meal prep or a comforting dinner. Naturally gluten-free, dairy-free, and paleo-friendly, this hearty dish is finished with a sprinkle of fresh parsley for a pop of brightness and makes for a nourishing meal your whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 minced garlic cloves
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 chopped red bell pepper
- 1 medium, chopped zucchini
- 2 15-ounce cans, drained and rinsed canned chickpeas
- 1 14.5-ounce can diced tomatoes
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 5 minutes, until translucent.
Stir in the garlic, carrots, and celery, and cook for another 3 minutes.
Add the red bell pepper and zucchini, and cook for an additional 5 minutes, stirring occasionally.
Mix in the drained chickpeas, diced tomatoes with their juices, and the chicken or vegetable broth.
Add the bay leaf, ground cumin, paprika, sea salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes.
Remove the bay leaf from the pot and discard it.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the stew hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11060 mg | 481% | |
| Total Carbohydrate | 213.1 g | 77% | |
| Dietary Fiber | 59.1 g | 211% | |
| Total Sugars | 73.5 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 827 mg | 64% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 5188 mg | 110% | |
*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.
