I’m getting so excited that summer is coming to an end! No, really, I am! Not only for the reason that I don’t like the heat, but because I can start making soups and stews again. Check out this Vegan Chickpea Stew, for example! Come on; who wouldn’t forego summer for something this delicious? #signmeup
When it comes to cooking and comfort food, I think soups and stews are where it’s at – all of that simmering action – the blending of fresh ingredients and pantry items – makes mealtimes all that more enjoyable.
I think I’m looking forward to the fall season more than previous years. Since McKenna has moved in with us, and has chosen to begin a vegetarian lifestyle, I’m looking forward to fall even more! I love the idea of simmering root vegetables and seasonings in a big pot for a while to let the flavours meld together and form a hot, delicious, hearty meal.
This Vegan Chickpea Stew is the perfect stew. It combines chickpeas, tomatoes, onions, garlic, peppers, carrots, and a blend of dried herbs. Really, even the toughest vegetarian critic will like this stew, especially if you serve it with a big piece of bread to soak up the sauce with. Yum!
Now, you could also serve this up with some steamed rice; that would work very well if you preferred not to have bread. I’m thinking steamed brown rice would work very well with this. Either way, you’re in for a treat!
Vegan Chickpea Stew
- 19 ounces canned chickpeas, do not drain
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, grated
- 1 medium red bell pepper, diced
- 2 roma tomatoes, diced
- 2 medium carrots, peeled, diced
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/4 cup tomato paste
- 2 cups water
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- In a large soup pot or dutch oven, saute the onions in the olive oil over medium heat. Cook for 4-5 minutes.
- Add the garlic and continue to cook for 1-2 minutes
- Add in the chickpeas (along with the liquid), bell pepper, tomatoes, and carrots. Stir well and cook for 2-3 minutes.
- Add in the parsley, basil, oregano, bay leaves, black pepper, and tomato paste. Stir to combine.
- Add the water and stir. Cover and reduce heat to a simmer. Simmer for 30 minutes.
- Check the seasoning and add the salt if needed. (Sometimes, the canned chickpeas will provide enough salt, but add more if you wish.)
- With the lid off, allow to simmer for 5 minutes or so, or until desired consistency/thickness is achieved.