Chickpea Stew

This healthy and hearty chickpea stew from scratch is what winter dreams are made of. Protein loaded, comforting, meatless, bursting with flavor, vegan and can easily be made gluten-free.

View More

Arrow

INGREDIENTS

– 1.5 cups dried chickpeas – 1 yellow onion diced – 1 tbsp fennel seeds – 3 cloves garlic thinly sliced – 1 tsp red chili flakes – 2 cups chopped tomatoes – 2 sprigs rosemary – 1 cup short pasta (i used Italian couscous or fregola) – 3 cups mustard greens or any dark leafy greens (baby kale, scarole, spinach, chard) – 8 cups water + more as desired – 2 tbsp nutritional yeast

Step 1

Soak the dry chickpeas in a large bowl of cold water overnight, or in the morning for evening cooking.

Step 2

Preheat a heavy bottom soup pot over medium heat and sautee the onion with a pinch of salt in a drizzle of olive oil until translucent.

Step 3

Stir in the fennel seeds, chili flakes, garlic and rosemary. Toss to coat well and cook just until the garlic is fragrant (3 seconds or so). Add the chopped fresh tomatoes and cook just until they start releasing their juices.

Step 4

Add the soaked chickpeas and the water and bring to a boil. Season with a good pinch of salt, cover with a lid and cook for one hour until the chickpeas have softened. Stir in the nutritional yeast if using and adjust seasonings with more salt if needed.

Step 5

Remove about 5 ladles of the soup (making sure to get a little bit of everything) and transfer to a powerful blender. Puree until silky smooth and set aside.

Step 6

Meanwhile add the pasta to the simmering soup and stir well. Boil until al dente following the package directions and making sure to stir often to prevent sticking. Once the pasta is cooked add the pureed soup back into the pot and mix well to combine.

Step 7

Stir in whatever greens you are using and cook another minute or so just until wilted. Discard the rosemary sprigs and serve with vegan bread.

Visit veggiesociety.com

Welcome to the Veggie Society, a Whole Food, Plant Based Recipe Blog!