Warm up this Fall & Winter season with this epic plant powered chickpea and tater stew!
Course: dinner, lunch, Soup
Keyword: healthy recipes
1yellow oniondiced small
1cangarbanzo beansrinsed and drained
1lemon1 tbsp reserved for the soup, the rest reserved for serving (wedges)
2celery ribschopped small (1 cup)
2largeyellow potatoespeeled and diced small (2 cups)
3-4medium carrotspeeled and chopped (about 2 cups)
1⁄2 tsp sea salt
1⁄2 tsp black pepper
1handful parsleychopped fine
Heat a large stock pot over medium-high heat. Add 1⁄4 cup of water and the diced onion.
Sauté for 4-5 minutes and then add the garlic and celery. Add more water, if needed, and sauté for an additional 4 minutes. Stir in the oregano and thyme.
After about 1 minute (and very fragrant), add in the remaining veggies. Bring to a boil and then simmer for 17-20 minutes until the potatoes are tender (could be less depending on the size of the chopped potatoes and carrots).
Taste test and adjust to your liking. You can stop here OR you can blend half of the soup to create a chowder. It’s up to you. Remove from heat and stir in the parsley. Serve each bowl of soup with a lemon wedge.