clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemony Chickpea Vegan Stew

  • Author: Shannon Leparski
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30
  • Yield: 5-6 1x
  • Category: Stew, Soup
  • Method: Stovetop
  • Cuisine: Fall, Winter, Vegan


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

Recipe Card powered byTasty Recipes