Chickpea Stew

This one-pot, wholesome Chickpea Stew is loaded with vegetables and flavourful spices. A fantastic weeknight dinner that’ll clean out your fridge! Boasting an impressive 20g of protein and 15g of fibre per serving, it’s as nourishing as it is delicious. Gluten-free, oil-free optional.

Watch how to make my Chickpea Stew over on my YouTube channel! And don’t forget to subscribe while you’re at it  😉

Ingredients & Inspiration

Legumes are one of the most nourishing sources of fibre, protein and complex carbohydrates on the planet, which can support a healthy gut, cholesterol reduction and better heart health. All you need to do is crack open a can of beans and make an easy recipe like my Chickpea Stew!

This 30-minute, one-pot stew needs next to no cooking skills, as we’re practically just chopping veggies and dumping them in a pot with some spices. So easy!

This is a great recipe to clean out your pantry and fridge, as it’s very forgiving and you can use practically any old veggies you have on hand. Some other veggies you could use instead of the ones below are bell peppers, cauliflower, sweet potatoes, potatoes, butternut squash, or kale, but feel free to get creative!

Ingredients:

How to Make Chickpea Stew

Chickpea Stew is a true one-pot wonder, as everything gets dumped into one pot. No fuss, no muss!

1. Warm a large pot or Dutch oven over medium heat with 1 tbsp of oil or a splash of water if you’re oil-free. Add the chopped onion, carrots and zucchini and sauté for 3 minutes until slightly softened.
2. Stir in the herbs and spices and allow them to toast for 1 minute, stirring frequently. Next, add the canned chickpeas, split red lentils, canned diced tomatoes, green beans and veggie broth. Stir and cover, bring to a low boil then reduce to a simmer. Cook for 15 to 20 minutes, or until the red lentils have cooked all the way through and slightly broken down.
3. Meanwhile, make the garlicky nutritional yeast mixture: In a small blender, add ½ cup water, the garlic cloves and nutritional yeast and blend until completely smooth.
4. Remove the pot from the heat and stir in the garlicky mixture, lemon juice and spinach leaves. Let the spinach wilt for a few minutes. Taste and adjust seasonings as you like.
5. Serve in bowls alongside toasted crusty bread, or over steamed brown rice if you like (or any cooked grain), and enjoy!

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