One-pot vegetable chickpea stew is one of those amazing meals you can whip up effortlessly in a Dutch oven. It is so quick, convenient and best of all – fewer dishes to clean. Oh wow! You got me on that one for sure!
Now, as much as I love my meat dishes, I have a special place in my heart for veggie-based meals. Any chance I get to go meatless, I embrace it. And guess what? My family loves it too. Another win!
Why This One-Pot Vegetable Chickpeas Stew is Amazing
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First off, this stew ridiculously easy to make – like, almost too easy. Plus, any leftovers are absolute gold. Whether you pack it for lunch at work, send it off in your kiddo’s lunchbox, or give it a fun twist for dinner the next day, this stew keeps on giving.
Speaking of repurposing, here is my tip: scoop some of the veggies into a taco, sprinkle some cheese, add a dash of hot peppers, and BOOM – another delicious meal. You see – I told you this stew is amazing!
What You’ll Need for This One-Pot Recipe
Chickpeas – I love chickpeas! They are a great source of protein and taste amazing when properly seasoned. You can absolutely mix them up wth beans or fully substitute for a beans-based stew. I usually grab canned chickpeas because it’s more convenient on a busy weeknight.
Sun-dried tomatoes – I use those small jars of olive packed sun-dried tomatoes. Please don’t waste that delicious tomato-infused oil, but add it to the pot as vegetables cook. That will infuse the meal with amazing flavours.
Onion – No stew is complete without the sweetness of the caramelized onions. One small finely chopped onion will do the trick.
Garlic cloves – Almost nothing happens in my kitchen without garlic.You can either drop the whole cloves inside or mince as I do.
Mushrooms – Mushrooms are great as a base for vegetable dinner meals. They have rich meaty texture that will satisfy even the hard-core carnivores. Plus the flavour is amazing. I use either white mushrooms or cremini. You can add them whole or slice them.
Spinach (of Kale) – Greens complete the stew. Use whole leaves or chopped them – your choice. The important part is to dd them to the pot towards the end so they briefly cook to preserve their nutrients.
Tomato Paste – The tomato paste adds sweetness and smokiness that ties so well with all the flavours added.
Parmesan cheese – Parmesan adds a great cheesy finish to the stew. I add it towards the end for a touch of tanginess and to nicely balance the flavours.
Milk – The milk will aid the cooking of the vegetables and add that creamy texture we aim for.
Olive oil – Helps everything cook to perfection. You can use any other light cooking oil, such as avocado oil.
Chilli flakes (optional) – for extra heat
Dried oregano – To season things up to perfection
Salt and pepper – Always season to taste.
Broth or water – For extra moisture to help vegetables simmer beautifully.
One-Pot Vegetable Chickpea Stew
Course: DinnerCuisine: MediterraneanDifficulty: Medium4
servings5
minutes55
minutes1
hourEasy and delicious one-pot vegetable chickpea stew. This Mediterranean-inspired one-pot dinner is perfect for Dutch oven cooking - flavourful, easy and stress-free.
Ingredients
1 can chickpeas
5-6 pieces sun-dried tomatoes
1 small onion, finely chopped
4-5 garlic cloves, minced
200 grams slices fresh mushrooms
2 cups spinach (fresh or frozen)
2 tablespoons tomato paste
1 cup milk
1/2 cup grated parmesan cheese
1 cup vegetable broth or water
1 tablespoon dried oregano
1 tablespoon chilli flakes (optional)
Directions
- Heat a drizzle of olive oil in your Dutch oven over medium heat. Add the chopped onion then the garlic, and sauté for 5–7 minutes until softened.
- Toss in the mushrooms and cook for another 10 minutes until nicely caramelized.
- Stir in the sun-dried tomatoes and mix it all together.
- Add the tomato paste and mix well.
- Drain and rinse the canned chickpeas, then toss them into the pot.
- Season with chilli flakes (if using), dried oregano, salt, and pepper.
- Pour in the broth (or water), cover, and let it simmer on low-medium heat for about 30 minutes, stirring occasionally.
- Once the veggies are tender and the broth has reduced, stir in the spinach and let it cook gently, cover with the lid, for about 10 minutes.
- To finish, sprinkle fresh Parmesan cheese on top, cover with the lid, and let it sit for at least 10 minutes before serving (heat turned off).
- And that’s it! A cozy, flavour-packed, one-pot meal ready to be devoured. Bonus: It tastes even better the next day! Easy-peasy, right? Enjoy! 😋
Notes
- You can substitute the chickpeas with can of white beans or mix both together.
How to Store the Stew
Store the stew in an airtight container in the fridge for up to 3 days. I don’t recommend freezing it since the cooked spinach can develop a weird texture when thawed. However, leftovers are amazing! Try repurposing them into tacos or packing them for an easy, delicious lunch the next day.
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