• chef janet

Vegan Chickpea Stew

Updated: Aug 20, 2019

As part of my quest to eat more plant-based meals I bring you a one-pot Chickpea Stew. It is a quick and easy recipe that’s great for a busy day. Serve it with quinoa and you have a perfect protein.

Ingredients 1/2 onion sliced thin 2 cloves garlic minced (or more if you like garlic) 2 Tbs cumin 2 Tbs tomato paste 1/4 tsp dried red chili flakes 1/2 tsp fresh thyme leaves or 1/4 dried 2 bay leaves

1/2 c red wine 2 1/2  cups vegetable broth 2 tsp olive oil

2-15 oz cans chickpeas, drained and rinsed 2 Tbs lemon juice 2 tsp agave syrup 3 Tbs chopped fresh parsley 1/4 c chopped walnuts

In a medium saucepan over a medium-high flame, saute the onion in olive oil for 3-4 minutes. Add the garlic and saute an additional minute. Keep the pan moving so as not to burn the garlic. 

Stir in the cumin, thyme and chili flakes, then stir in the tomato paste.

Add the wine and scrape up any bits stuck to the pan (this is called deglazing). When the wine is almost evaporated add the broth and bay leaves. Stir well, reduce the flame and simmer for 5 minutes.

Add the chick peas and agave and simmer on low for about 10-15 minutes stirring occasionally.

To finish, add the lemon juice and parsley and serve over quinoa topped with chopped walnuts.


©2019 by Chef Janet, LLC