Description
A vibrant and hearty Summer Vegetable Stew featuring a medley of seasonal vegetables and chickpeas simmered in a flavorful vegetable broth, seasoned with Mediterranean herbs. This vegan and gluten-free stew is perfect for a wholesome, comforting meal.
Ingredients
Scale
Vegetables
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 red bell pepper, chopped
- 1 cup green beans, trimmed and cut in half
- 2 large tomatoes, chopped
Other Ingredients
- 2 tablespoons olive oil
- 1 (15-ounce) can chickpeas, drained and rinsed
- 3 cups vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh basil or parsley (for garnish)
Instructions
- Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add diced onion, minced garlic, sliced carrots, and sliced celery. Sauté for about 5 minutes until the vegetables are slightly softened and fragrant.
- Add Remaining Vegetables: Stir in the diced zucchini, yellow squash, chopped red bell pepper, and green beans. Continue cooking for another 5 minutes, stirring occasionally to combine the flavors and slightly soften the vegetables.
- Combine Ingredients and Season: Add the chopped tomatoes, drained chickpeas, vegetable broth, dried thyme, dried oregano, and red pepper flakes if using. Season with salt and black pepper to taste, stirring everything well to combine.
- Simmer the Stew: Bring the mixture to a boil, then reduce the heat to a gentle simmer. Let the stew cook uncovered for 20 to 25 minutes, or until all the vegetables are tender and the flavors have melded together beautifully.
- Adjust Seasoning and Serve: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Serve the stew hot, garnished with fresh chopped basil or parsley for a fresh herbal finish.
Notes
- This stew is very flexible—feel free to substitute any seasonal vegetables you have on hand.
- Pairs well with crusty bread, cooked rice, or quinoa for a more substantial meal.
- For a spicier dish, increase the amount of red pepper flakes.
- Leftovers can be refrigerated for up to 3 days and taste even better the next day as the flavors develop.
