Stewed Chickpeas and Vegetables

Stewed Chickpeas and Vegetables is a hearty, flavorful dish made by simmering chickpeas with various vegetables in a rich, spiced broth.

Furthermore, the base consists of tomatoes, chickpeas, onions, garlic, and a blend of spices like oregano, parsley, turmeric, and paprika, giving the stew a warm, earthy flavor. In addition, vegetables such as carrots, onions, potatoes, and tomatoes are commonly added, making the dish both nutritious and vibrant in color. Finally, lemon juice, fresh herbs, and microgreens are added at the end to brighten the dish.

In conclusion, this stewed meal can be cooked slowly to allow the flavors to meld together, resulting in a satisfying, thick consistency. It can be served by itself or with crusty Sourdough bread for a complete meal.

Stewed Chickpeas and Vegetables Ingredients

• Russet or White Sweet Potatoes
• Organic Carrots
• Yellow Onion
• Garlic Cloves
• Cans of Garbanzo Beans (or Great Northern or Cannellini Beans)
• Campari Tomatoes
• Rao’s Marinara Sauce
• Chicken Bone Broth (Substitute for Vegetable Broth to keep it Vegetarian)
• Paprika
• Ground Turmeric
• Dried Parsley
• Dried Oregano
• Salt and Pepper
• Avocado Oil
• Microgreens (optional for serving)
• Squeeze of Lemon (optional for serving)
• Fresh Parsley or Cilantro (optional for serving)

Creating the Stewed Chickpeas and Vegetables

1. First, in a skillet, preheat the Avocado Oil over medium-high heat.
2. Next, add the diced potatoes and carrots. Cook for 5 minutes.
3. Then, add the onions, garlic, tomatoes, and seasonings. Cook for an additional 5 minutes.
4. Next, add the drained Chickpeas or White Beans.
5. Then, add the bone broth and Rao’s Marinara Sauce. Stir to incorporate and combine.
6. Next, place the lid over the skillet, reduce the heat to medium-low, and stew for at least 30 minutes.
   • Note: I’d recommend 30-60 minutes to ensure all the flavors have had time to meddle and develop.
7. Finally, squeeze half a lemon over the top of the stewed dish, and sprinkle fresh herbs on top! Now, it’s ready to serve.

Serving the Stewed Chickpeas and Vegetables

1. First, ladle about 1 c. of Stewed Chickpeas and Vegetables onto a plate or into a bowl.
2. Next, place a handful (about 1/4 c.) of fresh microgreens on top.
3. Finally, enjoy!

Protein Options

Are you not a vegetarian or someone who partakes in meatless meals? No problem! This dish is delicious and served alongside pork or chicken! I recommend lightly crusting chicken or pork with Gluten-Free Panko or cornflakes, air frying it, and then serving it with this protein-packed side!

Storing the Stewed Chickpeas and Vegetables

This dish is delicious served the day it’s prepared, and like most stewed dishes, gets even better as the days pass! Therefore, if you have leftovers, I’d recommend storing it in an airtight container, in the refrigerator, for up to 7 days.

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Stewed Chickpeas and Vegetables

Yield: 8 Servings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Stewed Chickpeas and Vegetables is a hearty, flavorful dish made by simmering chickpeas with various vegetables in a rich, spiced broth.

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Ingredients

• 4 Russet or White Sweet Potatoes, Peeled and Diced
• 2 Organic Carrots, Peeled and Diced
• 1 Yellow Onion, Diced
• 4 Garlic Cloves, Minced
• 2 Cans of Garbanzo Beans (or Great Northern or Cannellini Beans), Drained and Rinsed
• 6 Campari Tomatoes, Quartered
• 1 c. Rao’s Marinara Sauce
• 1/4 c. Chicken Bone Broth (Can substitute for Vegetable Broth to keep it Vegetarian)
• 1 tsp. Paprika
• 1/2 tsp. Ground Turmeric
• 2 tsp. Dried Parsley
• 2 tsp. Dried Oregano
• Salt and Pepper to Taste
• 1 tbsp. Avocado Oil
• Microgreens (optional for serving)
• Squeeze of Lemon (optional for serving)
• Fresh Parsley or Cilantro (optional for serving)

Instructions

Creating the Stewed Chickpeas and Vegetables Dish

1. First, in a skillet, preheat the Avocado Oil over medium-high heat.
2. Next, add the diced potatoes and carrots. Cook for 5 minutes.
3. Then, add the onions, garlic, tomatoes, and seasonings. Cook for an additional 5 minutes.
4. Next, add the drained Chickpeas or White Beans.
5. Then, add the bone broth and Rao's Marinara Sauce. Stir to incorporate and combine.
6. Next, place the lid over the skillet, reduce the heat to medium-low, and stew for at least 30 minutes. (Note: I'd recommend 30-60 minutes to ensure all the flavors have had time to meddle and develop).
7. Finally, squeeze half a lemon over the top of the stewed dish, and sprinkle fresh herbs on top! Now, it's ready to serve.

Serving the Stewed Chickpeas and Vegetables

1. First, ladle about 1 c. of Stewed Chickpeas and Vegetables onto a plate or into a bowl.
2. Next, place a handful (about 1/4 c.) of fresh microgreens on top.
3. Finally, enjoy!

Notes

Additional Protein Option

Are you not a vegetarian or someone who partakes in meatless meals? No problem! This dish is delicious and served alongside pork or chicken! I recommend lightly crusting chicken or pork with Gluten-Free Panko or cornflakes, air frying it, and then servingcornflakes, air fry it, and then serve it with this protein-packed side!

Storing the Leftovers

This dish is delicious served the day it's prepared, and like most stewed dishes, gets even better as the days pass! Therefore, if you have leftovers, I'd recommend storing it in an airtight container, in the refrigerator, for up to 7 days.

Nutrition Information:

Yield: 9 Serving Size: 1 c
Amount Per Serving: Calories: 203Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 483mgCarbohydrates: 36gFiber: 8gSugar: 9gProtein: 8g