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–+ servings
hearty plant based stew

Vegan Stew

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Course Main
Cuisine International
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 chopping board
  • 1 sharp knife
  • 1 measuring cup
  • 1 measuring spoon set

Ingredients
  

  • 2 tablespoon olive oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots sliced
  • 2 stalks celery sliced
  • 1 large potato diced
  • 1 red bell pepper chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 can diced tomatoes 14 ounces
  • 2 cups vegetable broth
  • 1 cup frozen peas
  • 1 cup canned chickpeas drained and rinsed
  • 2 tablespoon fresh parsley chopped

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and minced garlic, and sauté until the onion is translucent.
  • Stir in sliced carrots and celery, cooking for 5 minutes.
  • Add diced potato and chopped red bell pepper, and cook for another 5 minutes.
  • Sprinkle in ground cumin, smoked paprika, dried thyme, salt, and black pepper, stirring well.
  • Pour in diced tomatoes and vegetable broth, bringing the mixture to a boil.
  • Reduce heat to low, cover the pot, and let it simmer for 25 minutes.
  • Stir in frozen peas and chickpeas, and cook for an additional 5 minutes.
  • Remove from heat and let the stew rest for 10 minutes before serving.
  • Garnish with fresh parsley before serving.

Notes

For an even richer flavor, consider letting the stew sit for a few hours or overnight in the refrigerator before serving, as the flavors will meld together beautifully. You can also add more vegetables or beans based on your preference, and adjust the seasoning to taste if needed.
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