Chickpea Vegetable Stew

October 29, 2020
|
Created by Harmons
1 hour
Serves 10
INGREDIENTS:
  • 3 Tbsp olive oil
  • 1 onion, finely diced
  • 3 carrots, finely diced
  • 8 oz mushrooms, minced
  • 6 cloves garlic, minced
  • 1 Tbsp garam masala
  • 1 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cayenne
  • 1 (15 oz) can low sodium crushed tomatoes
  • 2 Tbsp tomato paste
  • 6 cups low sodium vegetable broth
  • 2 (14.5 oz) cans chickpeas, rinsed and drained
  • 1/2 tsp salt
  • 2 cups green beans, chopped
  • 2 red bell peppers, chopped
  • 1 Tbsp red wine vinegar
  • 3 packed cups fresh baby spinach
  • Grated parmesan, for garnish, optional
DIRECTIONS:

In a Dutch oven over medium-high heat, warm oil. Add onion, carrots and mushrooms and cook until moisture evaporates and vegetables start to brown, stirring occasionally, about 20 minutes. Add garlic and cook until fragrant, 1 minute. Add spices and cook, about 30 seconds. Add tomatoes, tomato paste, vegetable broth, chickpeas and salt. Bring to a boil, scraping bottom of pot to release browned bits. Reduce heat to low and simmer, stirring occasionally, for 20 minutes. Puree about 4 cups of the mixture and return to pot.

Add green beans and bell peppers and continue to cook until green beans are tender-crisp, about 20 minutes. Remove from heat and add vinegar and spinach. Before serving, top with parmesan.