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.
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)
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