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At the heart of this comforting stew lies the humble chickpea, a legume that has been cherished for centuries across various cultures. Chickpeas, also known as garbanzo beans, are not just a tasty addition to your meal; they are nutritional powerhouses packed with protein, fiber, and essential vitamins. A single serving of chickpeas can provide a substantial amount of protein—making them an excellent meat substitute for those following vegetarian or vegan diets. Furthermore, their high fiber content aids digestion and helps maintain a feeling of fullness, making them an ideal ingredient for a hearty stew.

Savory Vegetable and Chickpea Stew for the Family

Discover the warmth and nourishing goodness of Hearty Harvest Chickpea Stew, a delightful plant-based dish perfect for any dietary preference. Packed with protein-rich chickpeas, fresh vegetables, and aromatic spices, this stew offers a satisfying meal that’s both filling and nutritious. Easy to prepare and customizable, it's ideal for weeknight dinners or meal prep. Embrace heart-healthy eating with this comforting recipe that brings flavor and wellness to your table.
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Ingredients
  

1 cup dried chickpeas (or 2 cans, drained and rinsed)

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 stalks celery, diced

1 red bell pepper, chopped

1 zucchini, chopped

1 cup green beans, trimmed and cut into 1-inch pieces

1 can (14 oz) diced tomatoes

4 cups vegetable broth

2 teaspoons ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Juice of 1 lemon

Instructions
 

Prepare the Chickpeas (if using dried): Soak the dried chickpeas overnight in plenty of water. The next day, drain and rinse them, then cook in a pot of boiling water for about 1 hour, or until tender. Drain and set aside. If using canned chickpeas, skip this step.

    Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent. Stir in the minced garlic, and cook for an additional 1-2 minutes until fragrant.

      Add Vegetables: Incorporate the sliced carrots, diced celery, and chopped red bell pepper into the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

        Incorporate Remaining Ingredients: Add the chopped zucchini, green beans, diced tomatoes (with juices), vegetable broth, cooked chickpeas, ground cumin, smoked paprika, dried thyme, bay leaf, salt, and pepper. Stir everything together.

          Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.

            Finish Up: Remove the bay leaf. Stir in the lemon juice for a bright finish. Taste and adjust seasoning with more salt and pepper if needed.

              Serve: Ladle the stew into bowls and garnish with freshly chopped parsley. Enjoy this hearty stew with crusty bread or over cooked rice for a complete meal.

                Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings