Chickpea Stew

Chickpea Stew is a hearty, vegetarian soup that is perfect for a cold day! Full of all kinds of goodies like chickpeas, vegetables, tomatoes and arugula.

Course Main Course

Cuisine American

Keyword gluten free, stew, vegan, Vegetarian

Prep Time 10

Cook Time 25

Servings

Calories 276kcal

Ingredients

1 tablespoon olive oil
1/2 yellow onion diced
2 carrots diced (about 1 cup)
3 celery ribs diced (about 1 cup)
8 cloves garlic
1/4 teaspoon crushed red pepper
6 cups low-sodium vegetable broth or chicken broth
15 ounces diced tomatoes
30 ounces canned chickpeas drained and rinsed
2 bay leaves
salt and pepper

Instructions

Heat olive oil in a large soup pot over medium heat. Add carrots, celery and onions. Cook just until the vegetable start to soften. About 5 minutes. Add garlic and crushed red pepper, cook for 30 seconds.
Add in vegetable broth, diced tomatoes with their juices, chickpeas and bay leaves. Bring to a boil, then reduce heat and simmer for 15 minutes.
After the soup has simmered for 15 minutes, use a potato masher to mash some of the chickpeas. The stew will still be chunky but this will help it thicken a bit as it cooks. Continue simmering for 10 - 15 minutes or until the soup cooks down and thickens to desired consistency.
Remove the bay leaves. Stir in the arugula and cook just until it wilts. Season to taste with salt and pepper and serve with some crusty bread to soak up some of the broth.

Notes

Nutrition information for estimation purposes only.

Nutrition