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–+ servings

Vegan Turmeric Chickpea and Vegetable Stew Recipe

This beautiful and healthy chickpea and vegetable stew is the perfect light and healthy family meal. It’s quick and easy to make and can be eaten both hot and cold making it the perfect summer dish.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course dinner, lunch, Main Course, stew
Cuisine American
Servings 6 servings
Calories 292 kcal

Equipment

Ingredients
 
 

  • 400 ml canned chickpeas
  • 2-3 cups Swiss chard 6 leaves
  • 800 ml canned diced tomatoes
  • 450 g potatoes
  • 1 L vegetable stock
  • 145 g carrot 1 large
  • 70 g onion 1 small
  • 2 Cloves garlic
  • 200 g cabbage
  • 2 Tbsp olive oil
  • 2 bay leaves
  • 2 tsp turmeric
  • 1 tsp dried marjoram
  • 1 tsp salt
  • ¼ tsp pepper
  • ½ tbsp Maggi seasoning optional – skip for gluten free
  • ½ tbsp sugar
  • ½ tsp chilli flakes optional
  • 540 ml canned lentils optional

Instructions
 

  • Peel and dice the carrot, onions, potatoes and Swiss chard.
    450 g potatoes, 145 g carrot, 70 g onion, 2-3 cups Swiss chard
  • In a large pot or Dutch oven, add the olive oil and heat up on medium heat. Once hot, add the onion and carrots. Sautée for 2[/timer-3 minutes, then add the garlic. Cook until fragrant.
    2 Tbsp olive oil
  • While the first batch of veggies is cooking wash and chop the cabbage, and peel the garlic.
    200 g cabbage, 2 Cloves garlic
  • Next, add the cabbage, Swiss chard and potatoes. Stir everything well and keep stirring occasionally to cook for another 3[/timer-4 minutes until the greens begin to soften. If you want to add some spice this is when you want to add the chili flakes.
    ½ tsp chilli flakes
  • Now add the stock, turmeric, marjoram, bay leaves, salt and pepper. Cover with a lid and simmer for 15 minutes.
    1 L vegetable stock, 2 bay leaves, 2 tsp turmeric, 1 tsp dried marjoram, 1 tsp salt, 1/4 tsp pepper
  • In the meantime open and strain the chickpeas rinsing them under cold water in a strainer. Open the can of diced tomatoes. If you want to increase the protein and fiber add canned lentils as well.
    400 ml canned chickpeas, 800 ml canned diced tomatoes, 540 ml canned lentils
  • Once the 15 minutes are up, the potatoes should be cooked, soft when pierced with a fork.
  • Add the chickpeas, diced tomatoes and sugar and stir once again. Cook for another 5 minutes. Finish off with Maggi seasoning, if using.
    400 ml canned chickpeas, 800 ml canned diced tomatoes, 1/2 tbsp Maggi seasoning, 1/2 tbsp sugar, 540 ml canned lentils

Notes

Note: Nutritional values include optional ingredients (i.e. chili flakes and lentils)

Nutrition

Nutrition Facts
Vegan Turmeric Chickpea and Vegetable Stew Recipe
Amount per Serving
Calories
292
% Daily Value*
Fat
 
6.3
g
10
%
Saturated Fat
 
0.9
g
6
%
Polyunsaturated Fat
 
1.2
g
Monounsaturated Fat
 
3.7
g
Sodium
 
1429.7
mg
62
%
Potassium
 
1136.8
mg
32
%
Carbohydrates
 
49.7
g
17
%
Fiber
 
13.1
g
55
%
Sugar
 
10.4
g
12
%
Protein
 
12.8
g
26
%
Vitamin A
 
5382.8
IU
108
%
Vitamin C
 
47.1
mg
57
%
Calcium
 
116.4
mg
12
%
Iron
 
5.8
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @houseofgandk or tag #houseofgandkrecipes!