Vegan Chickpea Stew Recipe

Vegan Chickpea Stew Recipe

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 This incredibly nutritious Vegan Chickpea Stew is loaded with vegetables and incredibly easy to make! 

 Vegan Chickpea Stew | Recipe Nomad

It’s hard to eat healthy and be a food blogger. I’m not a health food blogger (do I need to remind you of the yummy Salted Butterscotch Rice Krispie Treats from last week?) I guess if I was it would be easier. But I’m not. And with all these recipes that I pop out I eat waaaaay too much! My main problem? Granola Bars. I had 3 Granola Classes in April and let’s just say I ate waaaaaay too much granola! I could eat a whole tray on my own- I love peanut butter and honey and Oats and chocolate and Cranberries…. Oh goodness I cannot make anymore granola!! It’s just too tempting!

So I am committed to eating healthier for at least a few days. And I’m starting off the week with a super nutritious bowl of Vegan Chickpea Stew! The stew is loaded with my favorite vegetables- potatoes, carrots and of course kale- then served with a side of rice and homemade Laban. Two cups are a serving and is only 230 calories (if you skip the rice). And while the recipe itself is vegan, I really love it with a bowl of homemade Lebanese Laban– I’m not vegan so please don’t judge 😉

Vegan Chickpea Stew | Recipe Nomad

Best thing is I bet you have all of the ingredients in your refrigerator and pantry right now. Go check! The ingredients are that simple but the flavor is incredibly exquisite. Wait did I forget to mention that the whole recipe takes less than 30 minutes to make and is a one-pot dish?

One pot!

30 minutes!

Vegan!

Nutritious!

I mean seriously people what more can you ask for! Enjoy!

Vegan Chickpea Stew | Recipe Nomad

Yields 8

Vegan Chickpea Stew

The stew is loaded with my favorite vegetables- potatoes, carrots and of course kale- then served with a side of rice and homemade Laban.

5 minPrep Time

25 minCook Time

30 minTotal Time

Save Recipe

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Onion, diced small 
  • 4  cans Chickpeas, drained and rinsed
  • 4 ounces Tomato Sauce
  • 6 cups Water
  • 1/2 pound (250g) Tomatoes
  • 2 Potatoes, diced 
  • 2 Carrots, diced 
  • 1 cup chopped Kale 
  • 3 large Garlic Cloves, minced
  • 1 Cinnamon Stick
  • 1 Bay Leaf
  • 1 teaspoon Cumin
  • Salt and Pepper to taste
  • 1 small Bunch Parsley, for garnish
  • Lebanese Rice, for serving
  • Homemade Laban (Yogurt), for serving

Instructions

  1. Saute the onions in a large pot with the olive oil. Once browned, saute the garlic until aromatic.
  2. Add the tomato sauce, tomatoes, water, bay leaf, cinnamon stick and chickpeas.Bring to a boil and simmer, uncovered for 15 minutes.
  3. Add the potatoes and carrots. Cover and cook for 10 more minutes.
  4. Stir in the chopped kale before serving.
  5. Top with chopped parsley.
  6. Serve with a side of Lebanese Rice and Homemade Laban.
http://www.recipenomad.com/vegan-chickpea-stew/

 

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