When you’re a comfort food lover no matter the season → Summer Chickpea Stew. I cannot tell you how delicious this fresh and summery stew recipe is! I don’t know about you, but the word “stew” conjures up visions of luscious braised beef simmering for hours on end on the stovetop. But it can ALSO mean tons of fresh vegetables and chickpeas simmered in a savory, naturally thickened broth. This dish celebrates some of my favorite summer flavors in a comforting yet light way and, best of all, takes under 30 minutes to cook.
Watch How to Make It!
What’s Inside
Summer Chickpea Stew features a rich, tomato-based broth simmered with snappy sweet corn sliced from the cob, plus fresh baby spinach, carrots, onions, and garlic, and hearty chickpeas too. Trust me, this is a meatless meal you are going to go back for bowl after bowl of.
This stew recipe makes a ton of food and the leftovers re-heat beautifully, making it perfect for quick and easy weekday lunches. Pair with crunchy gluten free crostini, warm gluten free focaccia, or a dollop of fresh pesto on top!
How to Make This Recipe
Start by melting a couple Tablespoons butter in a large soup pot over heat that’s just a touch above medium. Add thinly sliced carrots, celery, and shallot or onion hen season generously with my homemade seasoned salt and pepper. Place a lid on top and let the vegetables soften for 5 minutes. Remove the lid then continue to saute until the vegetables are tender, another 5-7 minutes. Lastly, add fresh garlic then saute until very fragrant.
Next add petite diced tomatoes, and canned tomato sauce which will give the stew a slightly thick and velvety texture. You will LOVE the combination of tomatoes with butter, by the way. They compliment each other perfectly. To the pot add chicken stock, Italian seasoning, plus canned chickpeas (also called garbanzo beans) that have been drained and rinsed then turn the heat up to bring the stew to a simmer. Turn the heat back down to medium then simmer for 20 minutes, stirring occasionally.
Last step is to add fresh sweet corn kernels sliced from the cob plus chopped baby spinach then simmer until the baby spinach has wilted, and the sweet corn is warmed through. The sweet corn will keep a snappy crisp crunch by the way – it’s a fabulous texture contrast to the rest of the stew.
That’s all she wrote! I cannot tell how you flavorful this stew is, plus it’s hearty, healthy, and definitely two…or three…bowl-worthy. I hope you love this fresh and easy recipe – enjoy!
More Summery Soups and Stews
Vegetable Soup Tuscan Sausage and Vegetable Stew Roasted Poblano, Sweet Corn and Potato Stoup Sweet Corn, Kielbasa and Potato Soup Senegalese Soup
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