Whole30 Hearty Chickpea Stew
Warm up with a bowl of Whole30 Hearty Chickpea Stew—a wholesome, satisfying dish that's packed with nutrient-rich vegetables and bold, aromatic spices. Perfect for cozy weeknight dinners, this stew features tender sweet potatoes, protein-packed chickpeas, and vibrant spinach simmered in a flavorful tomato and vegetable broth base. Infused with cumin, coriander, paprika, and turmeric, every bite delivers a comforting yet invigorating depth of flavor. Finished with a bright splash of lemon juice and fresh parsley, this stew is not only gluten-free and vegan but also fully compliant with Whole30 guidelines. Ready in just an hour, this nourishing recipe serves six and is ideal for meal prep or sharing with loved ones.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 4 cloves, minced garlic
- 2 medium, sliced carrots
- 2 sliced celery stalks
- 1 diced red bell pepper
- 2 medium, peeled and cubed sweet potatoes
- 28 ounces canned crushed tomatoes
- 4 cups vegetable broth
- 1 cup, soaked and boiled dried chickpeas
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon paprika
- 0.5 teaspoon ground turmeric
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 cups, fresh spinach
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh parsley
Instructions
Begin by heating the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until softened and golden.
Stir in the minced garlic, sliced carrots, celery, and diced red bell pepper. Cook for another 5 minutes.
Add the cubed sweet potatoes and cook for an additional 2 minutes, stirring frequently.
Pour in the canned crushed tomatoes and vegetable broth. Stir to combine the ingredients well.
Bring the mixture to a gentle boil, then reduce the heat to simmer.
Add the drained and boiled chickpeas, cumin, coriander, paprika, turmeric, salt, and black pepper. Mix well.
Cover the pot and let the stew simmer for about 25 minutes, or until the vegetables are tender.
Once the vegetables are cooked through, stir in the spinach and allow it to wilt into the stew.
Finish the stew by pouring in the lemon juice and stirring in the fresh parsley.
Taste and adjust seasoning if necessary.
Serve the stew hot and enjoy your hearty Whole30-compliant dish.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.0 g | 12% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 17.5 g | ||
| Protein | 15.4 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1483 mg | 32% | |
*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.
