Curried Chickpea and Summer Vegetable Stew

Dive into a bowl of comfort and flavor with this vibrant Curried Chickpea and Summer Vegetable Stew, a hearty plant-based recipe bursting with seasonal produce and warm spices. Perfectly spiced with a blend of curry powder, cumin, paprika, and turmeric, this stew features tender bites of zucchini, yellow squash, red bell pepper, and ripe tomatoes, all simmered in a creamy coconut milk-based broth. Protein-packed chickpeas make this dish not only wholesome but also incredibly satisfying, while fresh cilantro and a spritz of lemon brighten every spoonful. Ready in just 45 minutes, this gluten-free and vegan-friendly recipe is ideal for a weeknight dinner or meal prep. Serve it with crusty bread or over fluffy rice for the perfect finishing touch!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 cups canned chickpeas (drained and rinsed)
• 1 medium zucchini (chopped into bite-sized pieces)
• 1 medium yellow squash (chopped into bite-sized pieces)
• 1 medium red bell pepper (diced)
• 2 large ripe tomatoes (chopped)
• 1 medium onion (finely chopped)
• 3 cloves garlic (minced)
• 2 cups vegetable broth
• 1 cup coconut milk (canned)
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoons turmeric
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh cilantro (chopped, for garnish)
• 1 large lemon (cut into wedges, for serving)

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes until softened and translucent.

Step 3

Stir in the minced garlic, curry powder, cumin, paprika, and turmeric. Cook for another 1-2 minutes, stirring frequently, until the spices release their aroma.

Step 4

Add the red bell pepper, zucchini, yellow squash, and a pinch of salt to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the chopped tomatoes and drained chickpeas. Cook for 2-3 minutes to allow the tomatoes to break down slightly.

Step 6

Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle simmer.

Step 7

Reduce the heat to low, cover the pot with a lid, and let the stew simmer for 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.

Step 8

Season the stew with salt and black pepper to taste.

Step 9

Serve hot, garnished with fresh cilantro and a squeeze of lemon juice from the wedges.

Nutrition Facts

Serving size	(2384.8g)

Amount per serving	% Daily Value*
Calories	1832.2

Total Fat 103.5g	0%
Saturated Fat 57.2g	0%
Polyunsaturated Fat 4.1g
Cholesterol 0mg	0%
Sodium 5795.2mg	0%
Total Carbohydrate 198.0g	0%
Dietary Fiber 49.2g	0%
Total Sugars 64.7g
Protein 55.5g	0%

Vitamin D 0IU	0%
Calcium 524.6mg	0%
Iron 26.6mg	0%
Potassium 5690.8mg	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: 47.9%

Protein: 11.4%

Carbs: 40.7%