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Italian Chickpea Stew

A cozy and satisfying stew made with chickpeas, tomatoes, and fresh herbs, perfect for family gatherings on chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 2 stalks celery, diced
  • 1 can diced tomatoes
  • 4 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 Fresh parsley for garnish

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Once hot, add the chopped onion, diced carrot, and diced celery. Sauté for about 5 minutes, or until the vegetables begin to soften.
  3. Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring occasionally until fragrant.
  4. Next, stir in the drained chickpeas, diced tomatoes, vegetable broth, oregano, and basil. Season with salt and pepper to taste.
  5. Raise the heat to bring the stew to a slight boil. Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
  6. Ladle the stew into bowls, garnishing with fresh parsley as desired. Serve warm!

Notes

This stew can be made with any canned beans if chickpeas are not available. Make sure to sauté the onions and garlic well to enhance the flavor. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.