Chickpea and Veggie Stew

Chickpea and Veggie Stew

Chickpea and Veggie Stew

You won’t believe how quickly you can put this dish together! Easy and so comforting, the perfect “go to” meal after work when you don’t have energy to make a big meal. Serve over quick cooking quinoa or brown rice and you’re ready to relax.


3 Tbls. olive oil

1 14.5 oz. can diced tomatoes (with juice)

1 19.0 oz. can chickpeas, rinsed and drained

1 cup chopped onion

1-2 cloves garlic, minced

1 cup fresh mushrooms, sliced

½ cup chopped yellow, green or red pepper

½ cup fresh green beans or fresh spinach

½ cup chicken or vegetable stock

¾ tsp. salt

½ tsp. each: paprika, ground cardamom, and cumin

½ cup chopped green olives (optional)


  1. Heat olive oil in large frying pan over medium high heat; add onions, pepper and garlic, stirring for about a minute. Add ¼ tsp. salt and mushrooms. Stir together and continue cooking for another minute or so.
  2. Add tomatoes, chickpeas, green beans or spinach, stock, olives and remaining ½ tsp. salt and other seasonings. Cook for about 10 minutes or until pepper and onions are soft. Serve over quinoa or brown rice.

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