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Chickpea and Vegetable Stew

Some people think it's not a real stew unless it's got meat. We can prove that wrong in 15 minutes, with a vegan-friendly dish that'll knock your socks off.

Serves 4
454 calories per serving


> 1 (5.8 oz) pkg roasted garlic and olive oil couscous
> 1 (7.5 oz) jar roasted red peppers in oil
> 1 cup diced onion
> 1 cup sliced carrot
> 2 (15.5 oz) can chickpeas, rinsed and drained
> 1 tbsp cumin
> 2 tbsp tomato paste
> 1/2 (16 oz) pkg frozen cauliflower, thawed
> 2 cups vegetable broth
> 1 (24 oz) can diced tomatoes 


Prepare the couscous according to package directions. Remove the roasted red peppers from jar, reserving 2 tbsp oil, and dice.
In a large, heavy pot, add reserved oil and sauté the onions and carrots for 2 min. Add the roasted red peppers, chickpeas, cumin, tomato paste, and cauliflower. Toss to combine.
Add the vegetable broth and diced tomatoes. Cook over medium-high heat for 8 min. until vegetables are tender, stirring occasionally. Serve stew with couscous.


Top off this steamy stew with chopped parsley.

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