Hello! It’s getting warmer and warmer as Spring comes into full bloom! This weekend in Portland, Oregon, it’s in the 80’s! YAHOO!! I cannot wait for beach days, late night bonfires and tons of pool time this summer! But Oregon has this abominable little habit of tricking us into thinking that warm days are here to stay. Do you live in a sneaky little place like this too? This weekend holds the first 80-degree days of the year, and the traffic to get to the beach is insane! But next week it will be back down in the low 60’s.
This stew is cozy, delicious and uber-nutritious! It’s packed full of veggies and vitamins along with chickpeas for a clean source of protein. Sweet potatoes give it a sweeter flavor, which to me makes it even more comforting, like a warm hug in a bowl.
The recipe for this delicious stew was inspired by an old German cookbook I found in my parent’s kitchen. The German name for the stew is Kichererbsenemüse, according to the book. This is my vegan take on a classic.
Simple Vegan Chickpea Stew
- 3 Tbsp extra virgin olive oil
- 1 cup carrots, sliced
- 1 leek, with the white part sliced (save the green parts to make stock)
- 3 small zucchini, sliced
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp paprika
- 1 can chickpeas (15 oz) drained and rinsed
- 1 cup water or veggie stock
- Wash and sliced all your veggies.
- In a large pot, heat the olive oil on medium high heat.
- Add the veggies, salt, pepper and paprika into the pot and sauté for about 15 minutes, until the veggies have softened a bit and the leeks are more translucent.
- Stir in the chickpeas and the water or stock. Let everything simmer, covered, for about 30 minutes, or until the veggies are at your desired texture. If you like your veggies softer, cook them longer. If you prefer your veggies more al dente, decrease the simmer time. Enjoy!