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One-Pot Vegetable Chickpea Stew

Easy One-Pot Vegetable Chickpea Stew for Cozy Nights

This One-Pot Vegetable Chickpea Stew is a nourishing meal perfect for cozy nights, packed with colorful vegetables and aromatic spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: soups
Cuisine: vegetarian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Olive Oil Provides the base for sautéing vegetables and adds richness.
  • 1 medium Onion Adds sweetness and depth of flavor when sautéed.
  • 2 cloves Garlic Enhances aroma and flavor.
  • 2 medium Carrots Contribute sweetness and texture.
  • 2 medium Potatoes Add heartiness; Yukon Gold or Russet work well.
  • 1 medium Cauliflower Provides bulk and a subtle nutty flavor.
  • 1 teaspoon Cumin Offers warmth and earthiness.
  • 1 teaspoon Turmeric Adds color and health benefits.
  • 1 teaspoon Ground Ginger Complements other spices with warmth.
  • ½ teaspoon Red Pepper Flakes Adds heat; adjust based on preference.
  • 1 teaspoon Salt Essential for seasoning.
  • ½ teaspoon Black Pepper Essential for seasoning.
  • 2 tablespoons Tomato Paste Provides depth and richness.
  • 1 can Canned Diced Tomatoes Forms the stew base.
  • 4 cups Vegetable Broth Adds moisture and flavor.
  • 1 can Canned Chickpeas Protein source adds creaminess.
  • ¼ cup Fresh Cilantro For garnish.
  • 2 slices Lemon Wedges Serve on the side for acidity.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, stirring occasionally for about 2 minutes until fragrant and slightly translucent.
  2. Incorporate the diced carrots, potatoes, and cauliflower, cooking for approximately 10 minutes until softened, stirring regularly.
  3. Stir in the cumin, turmeric, ground ginger, and red pepper flakes, seasoning with salt and pepper to taste. Cook for about 2-3 minutes.
  4. Pour in the canned diced tomatoes and vegetable broth, mixing thoroughly to combine all the ingredients. Add the drained canned chickpeas.
  5. Bring to a boil for about 5 minutes, then reduce the heat and let simmer gently for 20-30 minutes.
  6. Taste and adjust seasoning if needed before serving. Garnish with chopped fresh cilantro and serve warm alongside lemon wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gSodium: 800mgPotassium: 800mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 40mgCalcium: 70mgIron: 4mg

Notes

This stew is perfect for leftovers and can be frozen for later use.

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