Description
A hearty and nutritious vegetarian stew packed with vegetables and chickpeas, perfect for any meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 bell pepper, chopped
- 1 zucchini, diced
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach
Instructions
- Heat olive oil in a large pot over medium heat until shimmering.
- Add chopped onion and minced garlic; sauté for 3-4 minutes until softened.
- Stir in diced carrots, celery, and bell pepper; cook for 5 minutes until beginning to soften.
- Add diced zucchini, diced tomatoes with juice, vegetable broth, chickpeas, dried thyme, and dried basil; bring to a boil.
- Reduce heat to low, cover, and simmer for 20-25 minutes.
- Season with salt and pepper to taste.
- Stir in fresh spinach just before serving and allow to wilt for a couple of minutes.
Notes
Serve with crusty bread, rice or quinoa, a side salad, or topped with cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg