Vegan Vegetable Chickpea Stew

Time: 50 minutes

Serves: 4

INGREDIENTS

1 tablespoon olive oil

1 large carrot, peeled and cut into ½-inch slices

1 medium red onion, chopped

3 cloves garlic, minced

1 teaspoon salt

½ teaspoon black pepper

1 (28 oz) can diced tomatoes

1 large sweet potato, peeled and cubed

4 cups vegetable stock

2 teaspoons smoked paprika

2 bay leaves

1 teaspoon ground cumin

30 oz canned chickpeas, drained (or ~3 cups cooked)

2 tablespoons balsamic vinegar

1–2 tablespoons cornstarch (optional, for thickening)

INSTRUCTIONS

Heat the olive oil in a large pan over medium heat. Add the sliced carrot and cook for 2 minutes.

Stir in the chopped onion, garlic, salt, and black pepper. Cook until the onion becomes translucent.

Add the diced tomatoes, sweet potato, vegetable stock, smoked paprika, bay leaves, and cumin.

Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the sweet potato is tender.

Stir in the chickpeas and balsamic vinegar. Continue cooking for another 10 minutes to allow the flavors to combine.

If a thicker stew is desired, dissolve cornstarch in a small amount of water and stir into the stew.

Cook for a few more minutes until thickened.

Remove bay leaves and ladle the stew into bowls while warm.

NUTRITION INFORMATION

Per serving:

Calories: 446

Carbohydrates: 76.4 g

Protein: 18.7g

Fat: 9.3 g

Saturated Fat: 1 g

Polyunsaturated Fat: 2.7 g

Monounsaturated Fat: 3.6 g

Trans Fat: 0 g

Cholesterol: 0 mg

Sodium: 1638 mg

Potassium: 1035 mg

Fiber: 17.8 g

Sugar: 21.7 g

Vitamin A: 13749 IU

Vitamin C: 58.1 mg

Calcium: 158 mg

Iron: 4.6 mg