A Lemony Chickpea Vegan Stew fit for a QUEEN.
One pot, simple ingredients, nourishing, flavorful and… it has pasta. What more could a queen want in a scrumptious cold-weather stew?! While I love my Healthy Pumpkin Chili recipe, sometimes I want something not as hearty. Something a little lighter, you know? And lemon-y. This yummy and grounding stew is exactly that! Terry mentioned how much he liked it in our newest Youtube Q&A video too – go check it out!
It’s a unique recipe (for me) because I incorporated artichokes. Lol. This is rare because I never know what to do with them! But they truly are amazing and satisfying in a warming stew like this one. Plus, it’s follicular-phase friendly or luteal-phase friendly recipe, if you are eating for your menstrual cycle. If you have no idea what I’m talking about, be sure to check out my book, The Happy Hormone Guide!
What else is in this lemony plant-based stew?!
- Rosemary
- Ginger
- Chickpeas
- Gluten free pasta (I used elbows)
- Carrots
- Zucchini
- Spinach
Mmhmm. Perfect for fall and winter. You start by sautéing the onions, garlic, ginger, rosemary and veggies until mostly softened. Then add in the broth, chickpeas, artichoke and pasta and bring to a slow boil. Then simmer for 7-8 minutes until the pasta is soft. Turn off heat and stir in the spinach and lemon and voilá!
Lemony Chickpea Vegan Stew
- Prep Time: 5
- Cook Time: 25
- Total Time: 30
- Yield: 5–6 1x
- Category: Stew, Soup
- Method: Stovetop
- Cuisine: Fall, Winter, Vegan
Description
Lemony Chickpea Vegan Stew. With rosemary, lemon, veggies, chickpeas and gluten free pasta. Warming, satisfying and heart-healthy! A one-pot vegan stew that’s light and simple.
Ingredients
2 tablespoons avocado oil (or any high-heat oil)
1/2 yellow onion, diced
1 teaspoon minced garlic
1 tablespoon freshly minced ginger
pinch of sea salt and pepper
1 tablespoon dried rosemary
1 zucchini, diced
1 cup chopped carrots
4 cups low-sodium vegetable broth
1/2 teaspoon sea salt (or more to taste)
1/2 teaspoon black pepper
1 teaspoon red pepper flakes (optional; or more to taste)
2 15-ounce cans of chickpeas, drained and rinsed
2 cups artichokes, cut into bite-size pieces (or 2 cans worth; drained then cut)
1/2 cup gluten free pasta
4 cups spinach
1 lemon, squeezed (about 3 tablespoons worth; or more to taste)
Instructions
In a large pot or dutch oven, heat the oil over medium-high heat.
Start by sautéing the onions for 4-5 minutes or until translucent. Add in the garlic, ginger, salt and pepper and rosemary, and sauté for 3-4 more minutes. Next add in the zucchini and carrots and cook 5-6 minutes until mostly softened.
Then pour in the broth, salt, black pepper, red pepper flakes, chickpeas, artichokes and pasta. Bring to a slow boil then reduce heat to simmer for 8-10 minutes, or until the pasta is soft and the stew has thickened up a bit.
Turn off heat and stir in the spinach and lemon. Serve and enjoy!
Keywords: vegan stew, vegan chickpea stew, vegan winter stew, lemon chickpea stew, rosemary lemon vegan stew, vegan comforting winter stew
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