Veggie-and-Chickpea Stew

Veggie-and-Chickpea Stew
Servings: 6 Prep 10 mins Cook 30 mins

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 carrots, peeled and diced
  • 1 stalk celery, diced
  • 2 cloves garlic, minced
  • 1/2 teaspoon crushed rosemary
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1 cup water
  • 2 tablespoons tomato paste
  • 2 cans (15 ounces each) chickpeas
  • 1 package (12 ounces) fresh broccoli-cauliflower mix

Make It

1. In large saucepan, heat oil over medium-high heat. Add onion and cook until soft, about 5 minutes. Add carrot, celery, garlic, rosemary, thyme, and bay leaf, and cook 5 minutes more.

2. Stir in water, tomato paste, and chickpeas with liquid, and cook 10 minutes. Discard bay leaf. Remove 1 cup of mixture from pot and puree in blender; stir back into stew.

3. Reduce heat to medium-low, and stir in broccoli and cauliflower. Cook until vegetables are crisp-tender, about 7 minutes.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 233, Fat, total (g): 4, carb. (g): 42, fiber (g): 6, pro. (g): 9, Percent Daily Values are based on a 2,000 calorie diet.