Chickpea and Winter Vegetable Stew

Cozy up with a bowl of this hearty and nutritious Chickpea and Winter Vegetable Stew, a perfect one-pot dish to warm you up on chilly evenings. Packed with seasonal favorites like butternut squash, parsnips, and kale, this stew marries tender vegetables with protein-rich chickpeas, all simmered in a fragrant blend of cumin, paprika, and turmeric-infused broth. A hint of fresh lemon juice adds a zesty brightness, balancing the earthy flavors perfectly. Ready in just an hour, this vegan and gluten-free recipe is ideal for a comforting weeknight dinner or meal prep for the week ahead. Pair it with crusty bread or serve over rice for a satisfying and wholesome meal that's as nourishing as it is delicious. Keywords: chickpea stew, winter vegetable stew, vegan dinner recipe, hearty one-pot meal, healthy comfort food.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 3 minced garlic cloves
• 3 medium, peeled and sliced carrots
• 2 medium, peeled and diced parsnips
• 2 cups, peeled and cubed butternut squash
• 2 15-ounce cans, rinsed and drained canned chickpeas
• 4 cups vegetable broth
• 1 14-ounce can crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 4 sprigs, stems removed fresh thyme
• 3 cups, chopped kale
• 1 teaspoon (to taste) salt
• 0.5 teaspoon (to taste) black pepper
• 2 tablespoons, freshly squeezed lemon juice

Directions

Step 1

Heat the olive oil in a large heavy-bottomed pot over medium heat.

Step 2

Add the diced onion and sauté for 5-7 minutes, until soft and translucent.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Add the carrots, parsnips, and butternut squash. Cook for 5 minutes, stirring frequently.

Step 5

Mix in the ground cumin, paprika, and turmeric. Stir well to evenly coat the vegetables with the spices.

Step 6

Pour in the vegetable broth and the crushed tomatoes. Stir to combine.

Step 7

Add the chickpeas and thyme leaves. Bring the stew to a boil, then reduce the heat to low and let it simmer for 25 minutes, or until the vegetables are tender.

Step 8

Stir in the chopped kale and let it cook for an additional 5 minutes, until wilted.

Step 9

Season the stew with salt and black pepper to taste.

Step 10

Remove the pot from heat and stir in the fresh lemon juice for a bright, zesty finish.

Step 11

Serve the stew hot with crusty bread or over rice for a complete meal.

Nutrition Facts

Serving size	(3281.6g)

Amount per serving	% Daily Value*
Calories	2008.8

Total Fat 58.7g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 8.0g
Cholesterol 4.4mg	0%
Sodium 7605.3mg	0%
Total Carbohydrate 322.9g	0%
Dietary Fiber 82.2g	0%
Total Sugars 81.0g
Protein 69.1g	0%

Vitamin D 0IU	0%
Calcium 1077.0mg	0%
Iron 25.8mg	0%
Potassium 7179.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.2%

Protein: 13.2%

Carbs: 61.6%