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Chickpea and Vegetable Stew

This hearty chickpea and vegetable stew combines tender chickpeas, plenty of vegetables, spinach and Mediterranean herbs in a rich, naturally creamy broth
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Prep Time:30 minutes
Cook Time:30 minutes
Course: Soup
Cuisine: australian
Keyword: chickpea and vegetable stew, chickpea soup, chickpea stew, vegetable soup, vegetable stew, vegetarian stew
Servings: 8 servings

Ingredients

  • 2 tbsp olive oil
  • 1 large brown onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery diced
  • 2 carrots grated
  • 2 zucchini grated
  • 1 large red capsicum diced
  • 250 grams mushrooms sliced
  • 2 tbsp tomato paste
  • 2 tsp dried thyme
  • 1/2 tsp chilli flakes (optional)
  • 2 400g tins chickpeas, drained (reserve one cup separately)
  • 1 400g tin diced tomatoes
  • 750 ml vegetable stock
  • 250 grams chopped fresh spinach
  • 1/2 Large lemon (juice)
  • 2 tbsp fresh parsley

Instructions

  1. Heat olive oil in soup pot or large saucepan. Cook the onion, celery, garlic and carrots for until beginning to soften.
  2. Add the zucchini, mushrooms and capsicum, season with salt and pepper and cook another 5-6 minutes until lightly caramelised.
  3. Stir in garlic, tomato paste, thyme and chilli flakes, cook for 2 minutes.
  4. Add chickpeas, diced tomatoes and stock, simmer gently for 20 minutes.
  5. Take one cup of the hot stew liquid and blend with the reserved chickpeas until completely smooth.Return to the pot - this will make the stew thicker and velvety (step can also be skipped if desired).
  6. Stir through spinach, lemon juice and parsley, season generously with salt and freshly cracked pepper. Finish with fresh Parmesan or pecorino.
  7. Serve with crusty sourdough, toasted garlic bread or grilled flatbread.