This stew is insanely satisfying — Simmered in tomatoes, fresh herbs and spices. You can always substitute to any other beans to this recipe. Serve with garlic bread or whole grain bread of your choice.
INGREDIENTS
1 cup chickpeas (soak overnight and boil)
2 cups chopped vegetables (carrots, celery, squash)
2 cups of vegetable stock (recipe)
1 cup chopped beefsteak tomatoes
1 tablespoon pasta sauce (Rao’s marinara)
2-3 cloves of garlic
1/2 cup of mixed fresh herbs (basil, parsley, celery leaves)
1/2 teaspoon dry oregano
Sea salt and pepper
DIRECTIONS
Step 1
Heat the olive oil in a medium pot, add chopped garlic and saute for 1 minute. Add crushed black pepper, oregano and fresh herbs to the garlic. Add chopped tomatoes and sea salt. Lower the heat and let the tomatoes simmer.
Step 2
Once the tomatoes are fully cooked add the pasta sauce. Add the cooked chickpeas to the mix. Do not drain the chickpea water if you have soaked overnight and then cooked. Canned chickpea water should be drained.
Step 3
In a separate pan, saute the chopped vegetable in olive oil for 1-2 minutes. Add the vegetable stock and boil for 7-8 minutes. Add the mixture to the chickpeas and tomatoes.
Step 4
Serve the stew hot with garlic bread or choice of any whole grain loaf. Sprinkle grated parmesan cheese (optional) and basil leaves.
