one pot · soup · vegan · vegetable

Rustic Chickpea Stew

Let’s face it: beef prices are exorbitantly high.

I’m being priced out of beef at an alarming rate. And the more I read about it, the more the “Big 4” are to blame: 4 processing plants that control, basically, the whole beef supply.

Because of that, I’ve stopped buying it. Until something is changed, I won’t buy beef. It’s the least I can do.

I know chicken and pork are in the same boat, but I figure I’ll just start with one protein and add more later.

I’m now adding more vegetarian and meatless meals to my diet to make up for the lack of beef. It’s been fun thinking of recipes and meal-prepping meatless dinners. I love the creativity some of these recipes invoke.

Beans are the ultimate meat replacement because they pack a lot of protein. I’ve got both canned and dried beans stocked up in my pantry right now, so I’m trying to incorporate them into most dishes.

This chickpea stew came from my pantry hoard. It’s incredibly filling and a wonderful stew to eat for a meatless meal.

Don’t skimp on the seasoning. You want this stew to pack a flavorful punch to make up for the lack of meat. I used a lot of Italian seasoning and some Trader Joe’s Green Goddess seasoning blend and it was delightful.

Finish off the stew with a squeeze of lime juice. Trust me, you don’t want to skip this part. It adds another layer of flavor that’s absolutely out of this world. I add lemon juice to finish off most of my broth-based stews and I never regret it.

Enjoy!

Rustic Chickpea Stew

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A simple meatless dinner that packs a ton of flavor with chickpeas, spinach, carrots and tomatoes.

Ingredients

  • 2 (15 oz) cans chickpeas, drained and rinsed
  • 2 (15 oz) cans diced tomatoes
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, peeled and sliced
  • 1 TBS. Italian seasoning
  • 1 tsp. Turmeric
  • 2 tsp. Green Goddess seasoning (optional)
  • salt & pepper
  • 1 TBS. olive oil
  • 4 cups vegetable or chicken broth
  • 4 cups fresh baby spinach
  • Juice of 1 lemon
  • Directions

    1. Heat oil in a large pot over medium high heat. Add onion and garlic and saute until tender and fragrant, about 3-4 minutes.
    2. Stir in chickpeas, tomatoes, carrots, seasonings, salt, and pepper. Add chicken broth, adding more if needed to make a soupier consistency.
    3. Bring mixture to a boil and then reduce heat to a simmer. Cover and simmer for 25-30 minutes.
    4. Stir in spinach and remove from heat. Once spinach is wilted, stir in lemon juice and serve.

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