Easy Vegetable Chickpea Stew is packed with plant-based protein and nourishing vegetables. Each bite is fresh, savory, and satisfying. Enjoy this quick-cooking, comforting stew all year long.
Have you seen the dense bean salad trend going around social media? Basically it’s beans mixed with veggies, which I of course love, but when there’s a way to turn a dense bean salad into a soup — you know I’m gonna take it.
Enter, Vegetable Chickpea Stew, aka a fresh and nourishing stew recipe that’s not only packed with protein from hearty chickpeas, but wholesome vegetables too.
Best of all? This savory, satisfying stew takes under 30 minutes to cook!
Watch How to Make It
What’s Inside
Vegetable Chickpea Stew features a rich, tomato-based broth simmered with snappy sweet corn sliced from the cob, plus fresh baby spinach, carrots, onions, garlic, and hearty chickpeas too.
Trust me, this is a meatless meal you are going to go back for bowl after bowl of.
This stew recipe makes a ton of food and the leftovers reheat beautifully, making it perfect for quick and easy weekday lunches.
Pair with crunchy gluten free crostini, warm gluten free focaccia, or gluten free biscuits and dinner’s done!
Pin this now to find it later
Pin ItHow to Make This Recipe
Start by melting a couple Tablespoons butter in a large soup pot or Dutch Oven over heat that’s just a touch above medium.
Add thinly sliced carrots, celery, and shallot or onion then season generously with my homemade seasoned salt and pepper. Place a lid on top then let the vegetables soften for 5 minutes. Remove the lid then continue to saute until the vegetables are tender, another 5-7 minutes.
Lastly, add fresh garlic then saute until very fragrant.
Next add petite diced tomatoes and canned tomato sauce which gives the stew a slightly thick and velvety texture. You will LOVE the combination of tomatoes with butter, by the way. They compliment each other perfectly.
To the pot add chicken stock, Italian seasoning, plus canned chickpeas (also called garbanzo beans) that have been drained and rinsed then turn the heat up to bring the stew to a simmer.
Turn the heat back down to medium then simmer for 20 minutes, stirring occasionally.
Last step is to add fresh sweet corn kernels sliced from the cob (or frozen sweet corn) plus chopped baby spinach. Simmer until the baby spinach has wilted, and the sweet corn is warmed through, just a couple of minutes.
The sweet corn will keep a snappy crisp crunch by the way – it’s a fabulous texture contrast to the rest of the stew.
That’s all she wrote! I cannot tell how you flavorful this stew is, plus it’s hearty, healthy, and definitely two…or three…bowl-worthy.
I hope you love this fresh and easy recipe – enjoy!
More Hearty Soups and Stews
- Vegetable Soup
- Easy Seafood Stew
- Italian Wedding Soup
- Crock Pot Chicken and Wild Rice Soup
- Sweet Corn, Kielbasa and Potato Soup
- Senegalese Soup
- Creamy Chicken Wild Rice Soup
Equipment
Ingredients
- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
- 1 large or 2 medium carrots, thinly sliced (1/2 cup)
- 1 rib celery, thinly sliced (1/2 cup)
- 1/2 onion or 1 large shallot, chopped
- homemade seasoned salt and pepper, see notes
- 3 cloves garlic, pressed or minced
- 3 cups chicken stock
- 15 oz can petite diced tomatoes
- 1 cup canned tomato sauce
- 2, 15 oz cans chickpeas, drained and rinsed
- 2 teaspoons Italian seasoning
- 3 cups baby spinach, chopped
- 2 ears fresh sweet corn, kernels cut from cob, OR 1-1/2 cups frozen sweet corn
Directions
- Melt butter and extra virgin olive oil in a large soup pot over heat that’s a touch above medium. Add carrots, celery, onion or shallot, season generously with seasoned salt and pepper, then place a lid on top and cook for 5 minutes. Remove the lid then continue to saute until vegetables are tender, an additional 5-7 minutes. Add garlic then saute until very fragrant, 1-2 minutes.
- Add chicken stock, canned tomato products, chickpeas, and Italian seasoning then turn heat up to bring to a boil. Reduce heat to medium then simmer for 20 minutes, stirring occasionally.
- Add spinach and sweet corn then simmer until spinach is tender (corn will still have a fresh, crisp bite) 2-3 minutes. Taste then add additional seasoned salt and pepper if desired. Ladle into bowls then serve.
Notes
- Click here for my Homemade Seasoned Salt recipe.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Made this in an Instapot. Very tasty! But the prep is quite time-consuming. We used canned corn. If you added crushed up lasagna noodles it would taste very much like lasagna soup.
So glad you enjoyed the soup, ST! Thank you so much for your feedback and recipe rating!
Made for lunches this week–Very filling and tasty! I love just how many different vegetables you get at once. Though I will say it felt a bit blasphemous to have access to good Iowa sweet corn and not just eat it on the cob. ;)
Hehehe, I knowit – I’ve definitely used frozen corn in here in the past, saving the fresh stuff for eating all by itself! ;)
We made this tonight and loved it!! Really a nice, filling and extra tasty recipe.
So glad you enjoyed, Jason!! Thank you so much for your feedback and recipe rating!
This was delicious! The perfect balance of savory and acidic. Light but also hearty. Cant wait to make this again.
Couldn’t have said it better myself, Kendra! So glad you enjoyed, and thank you so much for your star rating!
So so good, thank you. My whole family loves this (including my 3 year old). I make a big batch and then i have leftovers for healthy lunches for a few days. The only thing i do differently is i add about a cup of steamed pureed pumpkin in at the end, makes the stew super thick and rich. Delish
Ooo, great idea to pump up the veggies even more! Sounds delicious, Aimee! Thank you so much for your feedback and recipe rating!
This was super yummy! I’m always down for a good soup or stew, no matter the time of year.
For some reason, I put fresh basil on my shopping list for this stew, only to find it doesn’t call for any. I guess it just made sense in my brain or I misread. So I added a bunch of chopped basil at the very end, and it really took things up a notch. It just works with the summery corn and tomato flavors.
I also used no butter and just a light spray of olive oil as I’m on a health journey. Losing a little fat didn’t hurt the flavor — it was still the bomb.com.
Loved this recipe! I used vegetable stock instead of chicken stock and I only had a 28oz can of tomatoes so I put the whole thing in and the soup had a thicker, stew-ier texture and was amazing. I am constantly looking for more vegetarian recipes and this one also fits the bill for an easy recipe.
This was really good. We’ll definitely be making this again, soon.
I made this today. So good! Looking forwrd to having for lunch the next few days. So healthy too!
Woo! So glad you liked it, Diane! Leftovers just get better and better. Enjoy!
We love stews and soups all seasons of the year at our house! I just have to say that your seasoned salt is an absolute staple in my kitchen. I put that stuff on everything and use it as a replacement for regular salt in any recipe I can. Adds an extra punch and depth of savory flavor. And so easy to make!
Oh I’m SO glad to hear that, TE! Just made another batch yesterday. Always have the ingredients in the cupboard!
Looks yummy, but I will save it for fall. I rarely eat soup/stew in the summer.
This would be delicious in the early fall!
Oh, my goodness. It’s is sweltering in Jersey but this sounds SO. DAMN. GOOD. Nice base to toss in some orzo and a can of broth and make a little soup action, too. #GurlYES
Yasss! Brilliant idea – I hope you get a chance to try it, Heather!