Northern Spice Chickpea and Roasted Root Vegetable Stew

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A warming vegan stew with roasted carrots, parsnips, and chickpeas simmered in a fragrant spice broth inspired by northern climates. This Mediterranean-inspired vegan recipe, ready in about 55 minutes, pairs carrots, parsnips, chickpeas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, 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 large, peeled and cut into 1-inch chunks carrots
• 2 medium, peeled and cut into 1-inch chunks parsnips
• 2 cups cooked (or 1 can, drained and rinsed) chickpeas
• 3 tbsp olive oil
• 1 large, diced onion
• 4 minced garlic cloves
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 4 cups vegetable broth
• 1 cup crushed tomatoes
• 2 tsp chopped fresh thyme
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped for garnish fresh parsley

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 425°F. Toss 3 large peeled carrots and 2 medium peeled parsnips cut into 1-inch chunks with 2 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, heat 1 tbsp olive oil in a large pot over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent.
3. Step 3: Stir in 4 minced garlic cloves, 2 tsp ground cumin, 1 tsp ground coriander, and 1 tsp smoked paprika; cook for 1 minute until fragrant.
4. Step 4: Add 4 cups vegetable broth, 1 cup crushed tomatoes, 2 cups cooked chickpeas, roasted root vegetables, 2 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Bring to a boil, then reduce to simmer for 15 minutes, stirring occasionally.
5. Step 5: Adjust seasoning with additional salt and pepper if needed. Ladle stew into bowls and garnish each with 2 tbsp chopped fresh parsley before serving.