Northern Spice Chickpea and Roasted Root Vegetable Stew
A warming vegan stew with roasted carrots, parsnips, and chickpeas simmered in a fragrant spice broth inspired by northern climates. This mediterranean-inspired vegan (vegan) ready in about 55 minutes pairs olive oil, large, diced onion, minced garlic cloves 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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Northern Spice Chickpea and Roasted Root Vegetable Stew take to make?
Total time is about 55 minutes (15 min prep + 40 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 Northern Spice Chickpea and Roasted Root Vegetable 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 Northern Spice Chickpea and Roasted Root Vegetable 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 Northern Spice Chickpea and Roasted Root Vegetable Stew for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Northern Spice Chickpea and Roasted Root Vegetable Stew vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
