If you are searching for a hearty, nourishing dish that bursts with flavor and vibrant colors, look no further than this Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe. This stew offers a wonderful blend of tender vegetables, protein-packed chickpeas, and fresh herbs that create a comforting and satisfying meal any day of the week. It’s one of those recipes that feels like a warm hug in a bowl, perfect for cozy nights or anytime you crave wholesome goodness without any fuss.
Ingredients You’ll Need
Gathering the right ingredients for this stew is delightfully simple, yet every component plays an important role in creating layers of taste, texture, and nutritious value. From the aromatic herbs to the hearty chickpeas, these ingredients come together to form something truly special.
- Olive oil: A staple for sautéing that adds richness and helps develop deep flavors.
- Onion: Provides a sweet, savory base when cooked until translucent.
- Garlic cloves: Infuses the stew with a punch of aromatic zest.
- Carrots: Adds natural sweetness and a tender bite.
- Celery stalks: Contributes a subtle crunch and savory depth.
- Bell pepper: Brings vibrant color and a mild sweetness.
- Potatoes: Offers hearty texture and helps make the stew filling.
- Vegetable broth: Essential for a flavorful, well-rounded cooking liquid.
- Diced tomatoes: Adds acidity and brightens up the overall flavor profile.
- Chickpeas: The protein-packed star that makes this stew satisfying and nutritious.
- Green beans: Introduces a fresh, crisp contrast.
- Dried thyme: A fragrant herb that enhances earthy undertones.
- Dried oregano: Adds a warm, aromatic touch.
- Smoked paprika: Imparts a smoky depth that elevates the stew.
- Salt and pepper: Balances and enhances all the flavors perfectly.
- Spinach leaves: Adds freshness and a pop of green nutrition.
- Lemon juice: Brightens the stew with a refreshing citrus kick.
- Fresh parsley: For garnish, lending a vibrant, herbaceous finish.
How to Make Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe
Step 1: Sauté the Base
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and gently sauté for about 5 minutes until it turns translucent, releasing its natural sweetness and aroma. This step builds the crucial flavor foundation that makes the stew so irresistible.
Step 2: Add Garlic and Softer Vegetables
Next, stir in the minced garlic, sliced carrots, and chopped celery. Cook for an additional 3 to 4 minutes, allowing the vegetables to soften just enough to blend flavors without losing their body and texture. This balance is key for a stew that feels hearty yet fresh.
Step 3: Combine Bulk Ingredients
Now, add in the chopped bell pepper, diced potatoes, vegetable broth, canned diced tomatoes with their juice, and drained chickpeas. These ingredients bring heartiness and complex flavor to the pot. Turn up the heat until the mixture reaches a boil, signaling the start of the deep flavor melding process.
Step 4: Simmer with Herbs and Spices
Reduce the heat to low and stir in the green beans along with dried thyme, oregano, smoked paprika, and a pinch of salt and pepper. Cover the pot, letting the stew simmer gently for about 30 minutes. This allows all the flavors to develop beautifully while the vegetables become tender and perfectly cooked.
Step 5: Add Fresh Greens and Lemon
Once your stew is tender and aromatic, stir in the fresh spinach leaves and a splash of lemon juice. The spinach wilts delicately into the stew, adding a mild earthiness, while the lemon juice lifts the entire dish with a subtle brightness that balances the smoky and savory notes.
Step 6: Final Taste and Serve
Finally, remove the pot from heat and taste your creation. Adjust seasoning with extra salt and pepper if desired. Ladle into bowls and garnish generously with fresh chopped parsley for that herbaceous pop of color and flavor that makes this Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe feel like a home-cooked treasure.
How to Serve Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe
Garnishes
Fresh parsley is a perfect classic garnish, adding a burst of color and fresh herbal fragrance. You could also add a drizzle of good quality olive oil or a sprinkle of red pepper flakes for some heat if you like a bit of spice.
Side Dishes
This stew pairs wonderfully with crusty artisan bread for dipping or over fluffy quinoa or rice to soak up every last drop of flavorful broth. A simple green salad alongside keeps the meal light and balanced.
Creative Ways to Present
For a cozy dinner, serve the stew in rustic bowls and top with crunchy toasted nuts or seeds to add an unexpected texture contrast. If hosting, consider individual bread bowls or a colorful bowl of mashed potatoes underneath to create layers of comfort and warmth.
Make Ahead and Storage
Storing Leftovers
This vegan vegetable stew keeps beautifully in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it a great make-ahead meal.
Freezing
You can freeze portions of this stew in freezer-safe containers or bags for up to 3 months. Just cool completely before freezing to preserve the freshness of the herbs and vegetables.
Reheating
Reheat on the stovetop over medium heat until warmed through, stirring occasionally. You might want to add a splash of broth or water if it’s too thick. Avoid overheating to keep the vegetables tender but not mushy.
FAQs
Can I use different vegetables in this Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe?
Absolutely! This recipe is very flexible. Feel free to swap in seasonal veggies like zucchini, sweet potatoes, or mushrooms based on what you have or prefer. The stew will still be delicious and nourishing.
Is this stew high in protein?
Yes, thanks to the chickpeas, this stew offers a good amount of plant-based protein. Combined with the vegetables, it makes a balanced and filling meal suitable for vegans and vegetarians alike.
Can I make this recipe in a slow cooker?
Sure! Simply brown the onions and garlic first for extra flavor, then add all ingredients to the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add spinach and lemon juice at the end before serving.
How spicy is this stew?
This recipe is mild and comforting in terms of heat. If you want more spice, you can easily add chili flakes or cayenne pepper when adding the herbs for a bit of kick.
What can I use instead of olive oil?
You can substitute olive oil with any neutral oil like avocado oil or sunflower oil. Just make sure to use an oil that you enjoy the flavor of since it impacts the sautéed vegetables’ taste.
Final Thoughts
This Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe is one of those cozy meals that you’ll want to make over and over again. It’s easy, packed with wholesome ingredients, infinitely customizable, and downright delicious. I can’t wait for you to try it and experience that warm, satisfying feeling a bowl of good stew brings. Trust me, it’s a keeper!
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Vegan Vegetable Stew with Chickpeas and Fresh Herbs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
This hearty vegan stew is loaded with a colorful medley of fresh vegetables and chickpeas, simmered in a flavorful blend of herbs and spices. Perfect for a nutritious and comforting meal, it combines the earthiness of potatoes and green beans with the brightness of lemon juice and fresh parsley for a well-rounded dish that’s both satisfying and wholesome.
Ingredients
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 1 large bell pepper, chopped
- 2 medium potatoes, peeled and diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 cup spinach leaves
Legumes and Canned Goods
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
Liquids and Oils
- 2 tablespoons olive oil
- 2 cups vegetable broth
- 1 tablespoon lemon juice
Herbs and Spices
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped for garnish
Instructions
- Prepare the base: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until it becomes translucent, creating a flavorful foundation for the stew.
- Sauté vegetables: Add the minced garlic, sliced carrots, and chopped celery to the pot. Cook for an additional 3-4 minutes until the vegetables begin to soften, releasing their aromas.
- Add main ingredients: Stir in the chopped bell pepper, diced potatoes, vegetable broth, diced tomatoes with their juice, and chickpeas. Bring the mixture to a boil to start melding the flavors together.
- Add seasonings and green beans: Once boiling, reduce the heat to a simmer. Add the green beans, dried thyme, dried oregano, smoked paprika, salt, and pepper to enhance the stew’s depth and complexity.
- Simmer to tenderize: Cover the pot and let the stew simmer gently for about 30 minutes, or until all the vegetables are tender and the flavors have fully melded.
- Incorporate leafy greens and brighten: Stir in the spinach leaves and lemon juice, allowing the spinach to wilt slightly and adding a fresh brightness to the stew.
- Final seasoning adjustments: Remove the pot from heat. Taste the stew and adjust the seasoning with additional salt and pepper if necessary for perfect balance.
- Serve: Ladle the hot stew into bowls and garnish with freshly chopped parsley before serving.
Notes
- This stew keeps well and tastes even better the next day as the flavors develop further.
- You can substitute chickpeas with other beans like cannellini or kidney beans for variation.
- For a spicier kick, add a pinch of red pepper flakes during the simmering step.
- Serve with crusty bread or over cooked grains like rice or quinoa for a more filling meal.
- Make sure to rinse canned chickpeas thoroughly to reduce sodium content.
