Description
Cozy up with this easy one-pot potato chickpea stew, made in just 40 minutes with simple pantry ingredients. It’s a nourishing, satisfying, and hearty meatless meal perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 red onion, chopped
- 1 large carrot, roughly sliced
- 3 garlic cloves, thinly sliced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 3 small potatoes, peeled and roughly chopped
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 2 cups vegetable broth
- Chopped parsley, for garnish (optional)
Instructions
- In a large pot with a lid, heat olive oil over medium-high heat.
- Add the onion, carrot, and garlic. Sauté for about 3 minutes, until the onion becomes translucent.
- Stir in salt, pepper, and paprika. Cook for 1 minute, stirring frequently.
- Add tomato paste and stir until fully incorporated.
- Mix in Italian seasoning, bay leaves, potatoes, chickpeas, and vegetable broth. Stir well to combine.
- Bring the stew to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until the potatoes are fork-tender.
- Remove and discard bay leaves.
- Garnish with chopped parsley, if desired, and serve hot.
Notes
- Don’t rush the sauté—browning the aromatics builds deep, rich flavor.
- For a thinner stew, add more broth for a soup-like consistency.
- For a thicker, creamier texture, blend 1/2 to 1 cup of the stew and stir it back in.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 277
- Sugar: 3g
- Sodium: 1429mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
