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
Scale
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.
