Hello! It’s getting warmer and warmer as Spring comes into full bloom! This weekend in Portland, Oregon, it’s in the 80’s! YAHOO!! I cannot wait for beach days, late night bonfires and tons of pool time this summer! But Oregon has this abominable little habit of tricking us into thinking that warm days are here to stay. Do you live in a sneaky little place like this too? This weekend holds the first 80-degree days of the year, and the traffic to get to the beach is insane! But next week it will be back down in the low 60’s. 😩 But it’s all okay, because we know that summer is on the way (just not quite yet) and it gives us more time to enjoy the comforts of cooler weather, like a healthy and simple vegan chickpea stew.
This stew is cozy, delicious and uber-nutritious! It’s packed full of veggies and vitamins along with chickpeas for a clean source of protein. Sweet potatoes give it a sweeter flavor, which to me makes it even more comforting, like a warm hug in a bowl. 😋 If your weather is still cool like ours, give this a try! Or if you’re already in the throes of heat waves, tuck it away for a colder day! ♥ This simple vegan chickpea stew is the perfect meal on a cool day, but if you don’t like chickpeas, try miso lentil stew or Ghanian groundnut stew!
The recipe for this delicious stew was inspired by an old German cookbook I found in my parent’s kitchen. The German name for the stew is Kichererbsenemüse, according to the book. This is my vegan take on a classic.
Simple Vegan Chickpea Stew
Ingredients
- 3 Tbsp extra virgin olive oil
- 1 cup carrots, sliced
- 1 leek, with the white part sliced (save the green parts to make stock)
- 3 small zucchini, sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp paprika
- 1 can chickpeas (15 oz) drained and rinsed
- 1 cup water or veggie stock
Instructions
- Wash and sliced all your veggies.
- In a large pot, heat the olive oil on medium high heat.
- Add the veggies, salt, pepper and paprika into the pot and sauté for about 15 minutes, until the veggies have softened a bit and the leeks are more translucent.
- Stir in the chickpeas and the water or stock. Let everything simmer, covered, for about 30 minutes, or until the veggies are at your desired texture. If you like your veggies softer, cook them longer. If you prefer your veggies more al dente, decrease the simmer time. Enjoy!
This really is simple and looks delicious!
Also the pictures are so great, love it!!
Thank you so much!! I’m not like 100% happy with how the photos turned out but trust me, this stew is AMAZING!!!!! 🥰
I had no idea Germans are inclined to have chickpea stews but I will take it!
Haha! I know, when I was looking through our German cookbook and came across that I was pleasantly surprised! A nice change from the schnitzel and brats 😋