Easy Vegetable Chickpea Stew

Vegetable Chickpea Stew features fresh vegetables and beans in a savory, mouthwatering broth. Enjoy this healthy, easy, and comforting stew all year long!

Prep Time 15

Cook Time 25

Total Time 40

Course Soup

Cuisine American

Keyword dairy free, gluten free, vegetarian

Method Stovetop

Servings

Calories 233kcal

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

Instructions

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.

Video

Notes

Click here for my Homemade Seasoned Salt recipe.

Nutrition