Creamy Chickpea Veggie Stew

Ingredients 

1 small yellow onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, chopped

1 bell pepper, chopped

1 zucchini, chopped

1 can (15 oz) chickpeas, drained and rinsed

1 can (15 oz) diced tomatoes (no salt added)

2 cups low-sodium vegetable broth

1 tsp smoked paprika

1/2 tsp dried thyme

1/2 tsp turmeric (optional)

Salt and black pepper to taste

1/4 cup unsweetened plant-based milk (for creaminess)

2 cups fresh spinach or kale

Directions

1. In a large pot, sauté the onion, garlic, carrots, and celery with a splash of vegetable broth or water until soft (5–7 minutes).

2. Add bell pepper, zucchini, chickpeas, tomatoes, broth, and spices. Stir well.

3. Bring to a simmer and cook uncovered for 20–25 minutes until vegetables are tender.

4. Stir in the plant milk and leafy greens. Cook for another 2–3 minutes until greens wilt.

5. Adjust seasoning to taste and serve warm. Great over brown rice, quinoa, or on its own!

🌟 Pro Tip: Double the batch and freeze portions for easy grab-and-go meals during busy weeks.