CREAMY TOMATO VEGETABLE CHICKPEA STEW

I love cooking up stews because they actually taste better as leftovers, so this stew makes it on my list of “make it now and eat it later” recipes.  All those awesome flavours blend together creating a wonderland of yumminess.  Enjoy it with a salad, rice, pasta or polenta on the side.  So much goodness in every bite!

Heat avocado oil in large saucepan; add onion and sauté for 1 minute.  Add garlic and sauté for another minute.

Add canned tomatoes, coconut milk, Italian seasoning, lemon, salt and pepper.  Stir well.  Turn down heat to low and place lid on pot.    Let cook for 2 minutes, stirring occasionally.

Add chickpeas, zucchini and spinach.  Continue to cook until zucchini is tender and spinach wilted.  Add grape tomatoes and cover with lid again.  Stir occasionally.   Cook until skin of  tomatoes are fork tender.

Turn off heat and let sit for 5 minutes to allow flavours to develop.

 

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CREAMY TOMATO VEGETABLE CHICKPEA STEW

  • Author: Carla's No Place Like Home
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes + 5 minutes
  • Yield: 6 servings 1x
  • Category: main/side
  • Method: stovetop
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

I love cooking up stews because they actually taste better as leftovers, so this stew makes it on my list of “make it now and eat it later” recipes.  All those awesome flavours blend together creating a wonderland of yumminess.  Enjoy it with a salad, rice, pasta or polenta on the side.  So much goodness in every bite!


Ingredients

Scale
  • 2 tablespoons avocado oil
  • 1 medium yellow onion, chopped
  • 3 large garlic cloves, minced
  • 1398 ml can organic chopped tomatoes
  • 1 cup full fat coconut milk
  • 1 tablespoon fresh lemon
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1398 ml can organic chickpeas, drained
  • 2 organic baby zucchini, sliced into rounds
  • 2 large handfuls baby spinach
  • 1255g organic grape tomatoes

Instructions

  1. Heat avocado oil in large saucepan; add onion and sauté for 1 minute.
  2. Add garlic and sauté for another minute.
  3. Add canned tomatoes, coconut milk, Italian seasoning, lemon, salt and pepper.  Stir well.
  4. Turn down heat to low and place lid on pot.
  5. Let cook for 2 minutes, stirring occasionally.
  6. Add chickpeas, zucchini and spinach.
  7. Continue to cook until zucchini is tender and spinach wilted.
  8. Add grape tomatoes and cover with lid again.  Stir occasionally.
  9. Cook until skin of  tomatoes are fork tender.
  10. Turn off heat and let sit for 5 minutes to allow flavours to develop.

 

 

 

 

 

 


Keywords: vegan stew, chickpea stew, creamy tomato stew, vegetarian stew, easy and quick stew

 

 

 

 

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