Columbus Vegetable and Chickpea Stew
A hearty and warming vegetable stew featuring chickpeas and an array of fresh regional produce, perfect for a nutritious meal. This mediterranean-inspired vegan (mediterranean) ready in about 50 minutes pairs olive oil, medium, diced yellow onion, medium, peeled and diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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 olive oil
- 1 medium, diced yellow onion
- 3 medium, peeled and diced carrots
- 2, diced celery stalks
- 3 cloves, minced garlic cloves
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 2 cups cooked chickpeas
- 1 medium, diced zucchini
- 1/4 cup chopped fresh parsley
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 3 diced carrots, and 2 diced celery stalks. Sauté for 7-8 minutes until vegetables soften and onions become translucent.
- Step 2: Stir in 3 minced garlic cloves, 1 tsp ground cumin, and 1 tsp paprika. Cook for 1 minute until fragrant.
- Step 3: Add 1 can (14.5 oz) diced tomatoes with their juices, 4 cups vegetable broth, and 2 cups cooked chickpeas. Bring the stew to a boil, then reduce heat to low and simmer for 15 minutes.
- Step 4: Add 1 medium diced zucchini and cook for another 10 minutes until zucchini is tender.
- Step 5: Remove from heat and stir in 1/4 cup chopped fresh parsley and 2 tbsp fresh lemon juice. Season with 1 tsp salt and 1/2 tsp black pepper to taste before serving.
Frequently asked questions
How long does Columbus 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 Columbus 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 olive oil from drying out.
Can I substitute ingredients in Columbus 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 Columbus 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.
What goes well with Columbus Vegetable and Chickpea Stew?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
