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To make a tasty Mediterranean chickpea stew, you will need: - 2 cans (15 oz each) chickpeas, drained and rinsed - 1 tablespoon olive oil - 1 medium onion, chopped - 3 cloves garlic, minced - 1 red bell pepper, diced - 2 medium carrots, chopped - 1 zucchini, diced - 1 can (14 oz) diced tomatoes with juices - 2 cups vegetable broth - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh parsley, chopped (for garnish) - Lemon zest (for garnish) This recipe serves four. You can easily double it for a crowd. If you want to make less, just cut the amounts in half. The stew is great for meal prep. You can store leftovers for later. Try adding more veggies for a heartier dish. Consider spinach or kale for extra nutrients. If you love spicy food, add some red pepper flakes. This will give the stew a nice kick. If you have allergies, there are easy swaps. You can use low-sodium vegetable broth if salt is a concern. For a nut-free option, the recipe is already safe. Just be sure to check your spices for hidden allergens. If you can't have tomatoes, try using coconut milk. This will change the flavor, but it will be tasty. You can also swap chickpeas for lentils. They will cook faster and still add protein. {{ingredient_image_1}} Start by gathering all your fresh veggies. You need a medium onion, garlic, a red bell pepper, carrots, and zucchini. Chop the onion into small pieces. This helps it cook faster. Mince the garlic; it adds great taste. Dice the red bell pepper and chop the carrots into small bits. The zucchini should be diced too. This mix of colors will make your stew shine! Heat one tablespoon of olive oil in a large pot over medium heat. Add the chopped onion. Sauté it for about five minutes until it turns soft and clear. Next, stir in the minced garlic and cook for one more minute. Now, add the red bell pepper, carrots, and zucchini. Sauté these for five to seven minutes, stirring often. You want them to soften but not mush. Once the veggies are ready, sprinkle in one teaspoon each of ground cumin, smoked paprika, and dried oregano. Stir well so the spices coat the veggies. It's time to add the diced tomatoes and vegetable broth. Bring it all to a boil. After it boils, lower the heat and add the drained chickpeas. Season with salt and pepper to your taste. Cover the pot and let it simmer for 20 to 25 minutes. Stir it occasionally. This lets all the flavors blend perfectly. To make your stew even better, use fresh herbs. Fresh parsley on top adds brightness. A little lemon zest also gives a nice kick. If you want more spice, add a pinch of cayenne or red pepper flakes. For a thicker stew, let it simmer a bit longer. Taste as you go to find the right balance for you. Enjoy your tasty Mediterranean chickpea stew! One common mistake is not sautéing the onions enough. You want them to be soft and sweet. If you rush this step, the stew lacks depth. Another mistake is adding too much salt early. Wait until the end to adjust flavors. Lastly, avoid overcooking the vegetables. They should stay tender, not mushy. You can make this stew a day ahead. Just follow the recipe and let it cool. Store it in an airtight container in the fridge. The flavors will deepen overnight. When you’re ready to eat, just reheat it on the stove. This saves time on busy days. If you need a gluten-free version, this stew is naturally gluten-free. For a vegan option, it already fits that too since it has no meat or dairy. If you're avoiding legumes, try using roasted vegetables instead of chickpeas. This way, you can still enjoy a hearty meal without changing much of the recipe. Pro Tips Enhance Flavor with Fresh Herbs: Adding fresh herbs like basil or cilantro at the end of cooking can elevate the dish and add a vibrant flavor profile. Customize Your Veggies: Feel free to substitute or add other vegetables based on what you have on hand; vegetables like spinach or kale work well in this stew. Make It Spicier: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño when sautéing the vegetables. Perfect Make-Ahead Meal: This stew keeps well in the fridge and can be made a day in advance, allowing the flavors to develop even more. {{image_2}} Mediterranean Chickpea Stew is already vegan and gluten-free. You can enjoy it as is. Use canned chickpeas, as they are easy and quick to work with. This dish fits well into a plant-based diet. If you want more fiber, feel free to add more veggies like spinach or kale. You can boost this stew by adding grains or proteins. Quinoa or brown rice makes a great base. Simply cook them separately and stir them in before serving. If you want to add protein, try tofu or tempeh. Cook them in the pot with the vegetables for extra flavor. This gives you a more filling meal while keeping it healthy. Enhance your stew with fresh herbs and spices. Try adding a bay leaf while it simmers. Fresh basil or thyme can add a lovely touch. For a spicy kick, consider adding red pepper flakes or a pinch of cayenne. These additions can change the whole flavor profile and make the dish your own. Don't be afraid to experiment! To keep your Mediterranean chickpea stew fresh, store it in an airtight container. Let the stew cool to room temperature before sealing it. This helps prevent bacteria and keeps the stew tasty. You can store it in the fridge for up to four days. Make sure to label the container with the date for easy tracking. When it's time to enjoy the stew again, reheat it on the stove. Pour the stew into a pot and heat it over medium heat. Stir it often to ensure even heating. If the stew seems thick, add a splash of vegetable broth or water. You can also use the microwave. Place the stew in a microwave-safe bowl and heat it in short bursts, stirring between each burst. This method helps avoid hot spots. If you want to save some stew for later, freezing works great. Transfer the cooled stew into freezer-safe bags or containers. Leave some space at the top since liquids expand when frozen. Label each bag with the date and contents. You can freeze the stew for up to three months. When you’re ready to eat, thaw it in the fridge overnight and reheat it as mentioned above. Enjoy a tasty meal any time! You can enjoy this stew with many sides. Here are some great options: - Crusty bread for dipping - Rice or quinoa for a filling meal - A fresh green salad for crunch - Roasted vegetables for extra flavor These sides add texture and balance to the meal. Each option pairs well with the stew's rich flavors. The stew lasts in the fridge for about 4 to 5 days. Make sure to store it in an airtight container. It tastes even better the next day as the flavors meld. Just reheat it on the stove or in the microwave. Yes, you can use dried chickpeas! However, you need to soak them overnight. After soaking, cook them until soft before adding them to the stew. This may take about 1 to 2 hours. Using dried chickpeas can add a richer taste to your dish. This blog post shared key tips for making a flavorful Mediterranean Chickpea Stew. We covered essential ingredients, helpful cooking steps, and crucial tips to enhance your dish. You learned about variations, storage, and common questions to guide your cooking. Remember, cooking should be fun and easy! With these pointers, you can make a tasty stew that everyone will enjoy. Dive in, experiment, and create a dish that reflects your style. Happy cooking!

Mediterranean Chickpea Stew

A hearty and flavorful stew packed with chickpeas and fresh vegetables, perfect for a comforting meal.
Print Recipe Save Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 cans chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 red bell pepper diced
  • 2 medium carrots, chopped
  • 1 zucchini diced
  • 1 can diced tomatoes with juices
  • 2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)
  • to taste lemon zest (for garnish)

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced red bell pepper, chopped carrots, and zucchini to the pot. Sauté for about 5-7 minutes, stirring occasionally until it softens.
  • Sprinkle in the ground cumin, smoked paprika, and dried oregano. Stir until the vegetables are evenly coated with the spices.
  • Pour in the diced tomatoes with their juices and the vegetable broth. Bring the mixture to a boil.
  • Reduce the heat to low and add the chickpeas. Season with salt and pepper to taste.
  • Cover the pot and let the stew simmer for about 20-25 minutes, allowing the flavors to meld together. Stir occasionally.
  • Once the stew is ready, remove from heat and allow to cool for a minute.
  • Serve warm in bowls, garnished with fresh parsley and lemon zest for an added burst of freshness.

Notes

Serve with crusty bread for a complete meal.
Keyword chickpeas, healthy, stew, vegetarian