Centralina-Inspired Vegetable and Chickpea Stew
A hearty vegetable and chickpea stew with regional vegetables, infused with warm spices and fresh herbs—a comforting dish for any season. This mediterranean-inspired vegan (vegetarian) ready in about 50 minutes pairs extra virgin olive oil, large, diced (about 1 cup) yellow onion, sliced celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 tbsp extra virgin olive oil
- 1 large, diced (about 1 cup) yellow onion
- 2 medium, peeled and sliced into 1/4-inch rounds carrots
- 2, sliced celery stalks
- 4, minced garlic cloves
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 14 oz (1 can) canned diced tomatoes
- 2 cups (about 1 can drained) cooked chickpeas
- 3 cups vegetable broth
- 1/4 cup chopped fresh parsley
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Instructions
- Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat until shimmering. Add 1 large diced yellow onion, 2 sliced carrots, and 2 sliced celery stalks. Sauté for 6-7 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 4 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika. Cook for 1 minute until fragrant.
- Step 3: Add 14 oz canned diced tomatoes with juices, 2 cups cooked chickpeas, and 3 cups vegetable broth. Stir to combine and bring to a simmer.
- Step 4: Reduce heat to low, cover partially, and let stew simmer gently for 25 minutes, stirring occasionally, until vegetables are tender and flavors meld.
- Step 5: Season with 1 1/2 tsp salt and 1/2 tsp black pepper, then stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice for brightness.
- Step 6: Serve hot with crusty bread or over rice for a nourishing meal.
Frequently asked questions
How long does Centralina-Inspired Vegetable and Chickpea Stew take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Centralina-Inspired Vegetable and Chickpea Stew?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Centralina-Inspired Vegetable and Chickpea Stew?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Centralina-Inspired Vegetable and Chickpea Stew for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Centralina-Inspired Vegetable and Chickpea Stew vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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