Wednesday, May 18, 2011

Veggie Chickpea Stew

We started eating less meat several years ago and cut back to no more than one meat or chicken meal per week about a year ago. Ever since, veggie stews and soups have been our go-to meals. On the weekend, I usually make a big pot of soup or stew that is enough for one or two dinners and several lunches.

I often add beans or lentils to my soups and stews for extra protein. I prefer to cook my own beans and lentils, but when time is scarce, I use canned beans. (I’m sure some planning on my part would actually help, and I think I’ll try to cook my beans and lentils on Saturday morning from now on.) When using canned beans, I make sure to rinse the beans very well, as they often contain quite a bit of salt.

Veggie Chickpea Stew

  • Olive oil
  • 2 small onions, diced
  • 5 celery stalks, sliced
  • 4 garlic cloves, minced
  • 6 carrots, sliced
  • 2 paprika sliced
  • 1 can chickpeas, drained and rinsed very well.
  • 1 large can diced tomatoes in tomato juice
  • Veggie stock (1 –2 cups, or more, depending on how “liquidy” you like your stew)
  • salt
  • pepper
  • dill
  • Juice of 2 lemons
  1. Spray a large pot with some olive oil. Once the oil is hot, add the onions, celery, carrots, and paprika. Sautee for about 5 minutes.
  2. Add the garlic and sauté a few more minutes.
  3. Add the chickpeas, tomatoes, and veggie stock and cook for about 20 minutes, until the veggies are slightly soft.
  4. Season the stew with salt, pepper, dill, and the juice of two lemons.

Questions: What’s your favorite go-to meal? What’s your favorite dish with beans? Feel free to link in the comments! I may do a “bean recipe round-up” post if there are enough links.

Be well,