Multigenerational Vegetable and Chickpea Stew
A comforting stew blending hearty chickpeas and seasonal vegetables, perfect for households sharing meals across generations. This mediterranean-inspired vegan (vegetarian) ready in about 50 minutes pairs olive oil, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 2 medium, diced carrots
- 2, diced celery stalks
- 4, minced garlic cloves
- 2 cups, drained and rinsed canned chickpeas
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tbsp, chopped fresh thyme
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 3 cups baby spinach
- 1 tbsp 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, 2 diced medium carrots, and 2 diced celery stalks. Sauté for 6-8 minutes until vegetables soften and the onion is translucent.
- Step 2: Add 4 minced garlic cloves and 1 tsp smoked paprika to the pot, stirring for 1 minute until fragrant.
- Step 3: Pour in 2 cups drained and rinsed canned chickpeas, 1 can (14 oz) diced tomatoes with juice, and 4 cups vegetable broth. Stir in 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
- Step 4: Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25 minutes, allowing flavors to meld and broth to slightly thicken.
- Step 5: Stir in 3 cups baby spinach and cook for 3 more minutes until the spinach wilts.
- Step 6: Remove from heat and stir in 1 tbsp lemon juice to brighten the flavors before serving.
Frequently asked questions
How long does Multigenerational 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 Multigenerational 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 Multigenerational 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 Multigenerational 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 Multigenerational 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.
What others are saying
- ★★★★★
Loved it! Made for my husband's family gathering and everyone asked for the recipe.
- ★★★★☆
Slightly bland, but I added extra lemon and garlic to fix it. Still a great base.
- ★★★★☆
Perfect for a cozy dinner. My kids ate it without complaining!
