Description
When you crave a pot of stew without meat, our vegan stew recipe with Swiss chard and chickpeas satisfies all that's missing on your table.
Ingredients
Units
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- 3 leeks, cleaned and sliced
- 3 medium-small tomatoes, chopped
- 2 tbsp tomato paste
- 8 cups chopped Swiss Chard
- 1 tsp salt
- 2 tbsp extra virgin olive oil
- 3 bay leaves
- 1 zucchini, cut in half lengthwise and sliced
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 cup veggie broth or no-chicken broth
- 1 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp turmeric
- 1/4 tsp coriander powder
- 1/8 tsp ground black pepper
- 1/8 tsp Aleppo pepper or red pepper flakes
- 2 tbsp chopped basil, parsley, or cilantro
Instructions
- In a large saute pan or deep skillet heat olive oil.
- Add leeks and cook on medium-high heat for 7 minutes or until translucent
- Add tomato paste, salt, and spices and cook for 3 minutes
- Add chopped tomatoes and cook for 5 minutes
- Add Swiss chard, chickpeas, zucchini, veggie broth, and bay leaves bring to a boil, reduce the heat, and simmer covered for 20 minutes or until all the flavors have come together.
- Serve over rice, ramen noodles, soba noodles, or quinoa.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 305
- Sugar: 11.9 g
- Sodium: 1134.5 mg
- Fat: 10.5 g
- Saturated Fat: 1.4 g
- Trans Fat: 0 g
- Carbohydrates: 45.6 g
- Fiber: 11.4 g
- Protein: 11.8 g
- Cholesterol: 0 mg