This hearty and savory vegetarian recipe for chickpea stew features chard. It’s packed with flavors, like cumin, turmeric, and paprika, which work well with vegetables to create a delicious supper.
It can be served as a complete dinner on its own or with some crusty bread or rice.
It reheats easily and keeps well in the refrigerator, making it perfect for meal preparation or leftovers. It’s even better the next day.
Why would you love this vegetarian chickpea stew?
This meal is perfect on a chilly day. You should make this recipe a staple if you enjoy chickpeas and vegetables.
It does require some preparation, so I strongly advise having all of your spices measured and prepared before you begin cooking.
The seasoning in this hearty chickpea stew is excellent. It has a lot of flavors and tastes fantastic both on its own and over rice. It is naturally gluten-free, vegan, and vegetarian.
|Preparation Time||12 minutes|
|Cooking Duration||18 minutes|
|Total Time||30 minutes|
|Category||Weight loss salad|
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 large bunch of swiss chard, leaves roughly chopped, stems diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 2 teaspoons salt
- 2 teaspoons ground cumin
- 2 tablespoons chopped parsley
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1 teaspoon red pepper flakes
- 1 cup vegetable stock
- ½ teaspoon dried thyme
- ½ teaspoon ground black pepper
- 1 (14.5 ounces) can of diced tomatoes
- 2 (14.5 ounces) cans of chickpeas, drained and rinsed
- ¼ cup chopped cilantro
- 2 tablespoons freshly squeezed lemon juice
(Make another recipe – Quick and Healthy Breakfast Tacos Made with Low-Fat Cheddar and Egg Substitute)
How to Make The Quick and Healthy Breakfast Taco
In a sizable skillet or stockpot, heat the oil over medium-high heat. Add the onion and sauté for 5 minutes after it is heated.
To the skillet, add the diced red pepper and chard stems and sauté for two minutes.
Add the black pepper, garlic, salt, paprika, cumin, turmeric, red pepper flakes, and thyme. For 30 seconds, sauté.
Add the cans of chickpeas, diced tomatoes, and vegetable stock. Turn down the heat to a simmer and bring to a low bowl. Place a lid on the saucepan and simmer for ten minutes.
Add the chopped parsley, cilantro, and chard leaves. Stir until they are wilted, then turn off the stove. Add the lemon juice and stir.
Serve stew over couscous, alongside some crusty bread, or on its own.