Herb-Infused Chickpea Stew
This chickpea stew is like a warm hug on a chilly day, packed with herbs that make every bite feel special. I love how the fresh flavors blend together to create a comforting yet nourishing meal.
I remember the first time I made this stew; it was one of those rainy afternoons where all I wanted was something cozy and satisfying.
I had a bunch of herbs from my garden and a can of chickpeas sitting in my pantry, and this beautiful stew was born.
It’s a recipe that perfectly marries my love for herbs and my desire to eat wholesome, plant-based meals.
Plus, it’s super easy to make, which is always a win in my book!
What Makes This Recipe Special
- âś“Made with simple, plant-based ingredients that are easy to find
- âś“No animal products - completely vegan and cruelty-free
- âś“Perfect for beginners and experienced cooks alike
- âś“Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
You can mix and match fresh herbs based on what you have on hand; rosemary or oregano would be lovely additions too. If you don't have fresh herbs, dried ones can work in a pinch—just use about a third of the amount. And don’t skip the lemon juice; it really brightens everything up!
Tips & Notes
- •I love to serve this stew with a sprinkle of nutritional yeast on top for an extra cheesy flavor without the dairy.
- •You can easily add other veggies like zucchini or spinach, depending on what you have in your fridge!
Recipe Variations
- •Sometimes I throw in a can of coconut milk for a creamier texture and a hint of sweetness.
- •You can spice things up with a dash of cayenne pepper or some diced jalapeños if you're feeling adventurous!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. Just reheat on the stove or in the microwave when you're ready to enjoy it again.
Frequently Asked Questions
Can I freeze this stew?
Absolutely! I often make a double batch and freeze half for later. Just let it cool completely before transferring it to a freezer-safe container.
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This chickpea stew is like a warm hug on a chilly day, packed with herbs that make every bite feel special. I love how the fresh flavors blend together to create a comforting yet nourishing meal.
Ingredients
Instructions
- 1
In a large pot, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 5 minutes until it becomes translucent.
- 2
Add the minced garlic, diced carrot, and diced celery to the pot. Sauté for another 5-7 minutes until the veggies start to soften.
- 3
Stir in the canned chickpeas, vegetable broth, and diced tomatoes. Bring the mixture to a gentle boil.
- 4
Once boiling, add the chopped parsley, thyme, basil, bay leaf, salt, and black pepper. Reduce the heat to low and let it simmer uncovered for about 25-30 minutes, stirring occasionally.
- 5
After simmering, taste and adjust the seasoning if needed. Remove the bay leaf.
- 6
Just before serving, stir in the lemon juice for a refreshing kick.
- 7
Serve hot, garnished with extra fresh herbs if you like. Enjoy with some crusty bread or over a bed of rice!
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