Description
A warm, scrumptious vegan stew packed with nutrients and comfort, perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 3 carrots, chopped
- 3 celery stalks, chopped
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 can of diced tomatoes
- 4 cups vegetable broth
- 1 can of chickpeas, drained and rinsed
- 1 cup of green beans, chopped
- Salt, to taste
- Pepper, to taste
- Thyme, to taste
- 2 bay leaves
- Fresh parsley, for garnishing
Instructions
- In a large pot, heat the olive oil over medium heat. Toss in the onion and garlic. Sauté until the onion is soft and fragrant.
- Add the carrots, celery, and bell pepper. Stir and cook for about 5 minutes until they start to soften.
- Add the zucchini and can of diced tomatoes. Stir well.
- Pour in the vegetable broth and bring to a gentle boil. Add the salt, pepper, thyme, and bay leaves.
- Stir in the chickpeas and green beans. Bring back to a simmer, cover, and let cook for about 20-30 minutes.
- After cooking, taste and adjust seasoning if necessary. Remove bay leaves and serve hot, garnished with fresh parsley.
Notes
This stew stores well in the fridge for 4-5 days and can be frozen for up to 3 months. Allow to cool before freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg