Vegan Chickpea & Tater Stew
Warm up this Fall & Winter season with this epic plant powered chickpea and tater stew!
Servings: 4
Calories: 199kcal
Ingredients
- 1 yellow onion diced small
- 4 cloves garlic minced
- 1 can garbanzo beans rinsed and drained
- 4.5 cups vegetable broth
- 1 lemon 1 tbsp reserved for the soup, the rest reserved for serving (wedges)
- 2 celery ribs chopped small (1 cup)
- 2 large yellow potatoes peeled and diced small (2 cups)
- 3-4 medium carrots peeled and chopped (about 2 cups)
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 ⁄2 tsp sea salt
- 1 ⁄2 tsp black pepper
To serve
- 1 handful parsley chopped fine
- Sourdough bread
Instructions
- 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.
Nutrition
Calories: 199kcal | Carbohydrates: 46g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 1104mg | Potassium: 1013mg | Fiber: 7g | Sugar: 8g | Vitamin A: 8206IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg