Sugar-Free Hearty Chickpea Stew
Warm up with a bowl of nourishing **Sugar-Free Hearty Chickpea Stew**, a wholesome, vegetable-packed dish that's as healthy as it is satisfying. Bursting with tender chickpeas, nutrient-rich kale, and a medley of vibrant vegetables like zucchini, carrots, and red bell peppers, this stew is naturally sugar-free and seasoned with earthy spices like cumin, smoked paprika, and coriander. Simmered with low-sodium vegetable broth and brightened with a splash of fresh lemon juice, this easy, 40-minute recipe is perfect for a comforting weeknight meal. Whether you're following a sugar-free diet, looking for plant-based dinner ideas, or simply craving a hearty one-pot dish, this stew offers bold flavors and wholesome goodness in every spoonful. Serve it with crusty bread or enjoy it on its own for a satisfying, nutritious meal.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 large Onion, chopped
- 3 Garlic cloves, minced
- 2 medium Carrots, sliced
- 2 Celery stalks, sliced
- 1 Red bell pepper, chopped
- 1 medium Zucchini, diced
- 14.5 ounces Canned diced tomatoes, no salt added
- 15 ounces Cooked chickpeas, drained and rinsed
- 4 cups Vegetable broth, low sodium
- 1 Bay leaf
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Kale, chopped
- 2 tablespoons Lemon juice, freshly squeezed
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and sauté for about 4-5 minutes until translucent and soft.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the sliced carrots, celery, red bell pepper, and zucchini. Cook for 5 minutes, stirring occasionally until the vegetables start to soften.
Add the canned diced tomatoes, chickpeas, and vegetable broth to the pot. Stir well to combine.
Season the stew with the bay leaf, ground cumin, ground coriander, smoked paprika, salt, and black pepper.
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 25 minutes to allow the flavors to meld together.
After 25 minutes, remove the lid and stir in the chopped kale. Cook uncovered for another 5 minutes until the kale is wilted and tender.
Remove the bay leaf from the stew.
Stir in the freshly squeezed lemon juice just before serving to brighten the flavors.
Ladle the stew into bowls and serve hot, garnished with additional fresh herbs if desired.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3935 mg | 171% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 58.3 g | 208% | |
| Total Sugars | 66.1 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 841 mg | 65% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 5410 mg | 115% | |
*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.
