Chickpea, Tomato and Vegetable Stew

• extra-virgin olive oil 2 tbsp
• yellow onion (finely chopped) 1 medium
• garlic (minced) 3 cloves
• red bell pepper (diced) 1 medium
• zucchini (diced) 1 medium
• diced tomatoes (with juices) 1 14.5-ounce can
• chickpeas (drained and rinsed) 2 15-ounce cans
• vegetable broth 1 cup
• dried oregano 1 tsp
• dried thyme 1/2 tsp
• salt (or to taste) 1/2 tsp
• black pepper (freshly ground) 1/4 tsp
• baby spinach (roughly chopped) 2 cups
• lemon juice (freshly squeezed) Optional 1 tbsp
• fresh parsley (chopped) Optional 1/4 cup

Let's cook

Step-by-step instructions

01

Step 1

Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion and bell pepper and cook for 5 to 6 minutes until softened.

02

Step 2

Add the garlic and zucchini. Cook for 3 to 4 minutes, stirring occasionally.

03

Step 3

Add the diced tomatoes, chickpeas, vegetable broth, oregano, thyme, salt, and black pepper. Stir well.

04

Step 4

Bring the mixture to a gentle boil, then reduce the heat to low.

05

Step 5

Simmer uncovered for 15 to 18 minutes, stirring occasionally, until the vegetables are tender and the stew has thickened slightly.

06

Step 6

Stir in the spinach and cook for 2 to 3 minutes until wilted.

07

Step 7

Taste and adjust the seasoning. Stir in the lemon juice if using.

08

Step 8

Remove from the heat, sprinkle with parsley if using, and serve warm.

Kitchen notes