January means chilly nights, and chilly nights means soups and stews! Yesterday, after it snowed all day, stew sounded like the perfect dinner. An this roasted veggie and chickpea stew did not disappoint! A hearty and cozy stew is the best way to warm up. This vegan veggie stew is nutrient dense, but still delicious and flavorful. Roasting eggplant and red pepper adds an extra flavor dimension to the stew, bringing your traditional vegetable soup to the next level! This recipe makes a big pot, perfect for a family or for meal prepping. Next time you get a snow day, or feeling a cozy meal, whip up this delicious roasted veggie and chickpea stew!
My life motto is you can never have too many veggies. Vegetables are full of micronutrients, antioxidants, and fiber. They are an important part of any diet. This stew is the perfect way to get in a couple servings of vegetables at lunch or dinner. Add in a side salad and you are well on your way to meeting the daily recommendation of 8-10 servings of vegetables and fruit.
While I am hard pressed to find a vegetable I don’t like, eggplant is one that has taken some getting used to. A version of this stew was actually the dish that ignited my fondness with the nightshade. A key part in my opinion is correctly prepared eggplant. Roasting is my personal favorite, giving it a pleasant texture and delicious flavor. If you are new or hesitant to eggplant, here’s more recipe inspiration! The addition of roasted eggplant brings more flavor to a traditional veggie stew. Do not skip the roasting step!
Besides eggplant, this stew features onions, carrots, bell pepper, tomatoes, and spinach. Also included is your potato of choice (I’ve used a mix of red and yukon gold potatoes, but russet or sweet potatoes would be great as well). Additionally, chickpeas add plant-based protein to the stew, making it hearty and filling for vegans and non-vegans!
Stewed to Perfection
This stew does take some time to cook, mainly due to chopping all the veggies. Grab a helping hand (thanks mom:)) to speed up the prep time. Chop the heartier veggies (potatoes, eggplant, pepper, etc.) to a similar size for even cooking. Roast the eggplant and bell peppers while prepping the rest of the stew.
Sautéing the potatoes with onion and carrots will start the cooking process. After adding in garlic and spices, fire roasted tomatoes (fire roasted for extra flavor) and liquid are added to the pot. I used a combination of veggie broth and water, but use what works with your preferences. If not using broth, be prepared to add extra salt. Make sure you give appropriate time for the stew to simmer, cooking the potatoes and allowing the flavors to mature. Add in the roasted veggies and chickpeas for some final cooking time. Before serving, I love to stir in some spinach (or other greens) and cook down.
Time to grab a bowl and load it up with this roasted veggie and chickpea stew! Serve with your favorite toasted bread. For those who wish, the addition of shredded parmesan is also delicious. Get ready to dig in and warm up!
Roasted Veggie and Chickpea Stew
This hearty, flavorful stew is filled with nutritious veggies, potatoes, and chickpeas perfect for a chilly winter night!
Start by prepping all your veggies and potatoes: Cut to similar, bite sized pieces
Put the eggplant and bell pepper on two baking sheets. Drizzle the vegetables with the rest of the olive oil, toss together, and season generously with salt and pepper. Bake in the oven for 20-25 minutes, flipping halfway.
While the veggies are roasting, heat 1 tbs of olive oil in large pot. Add in onion, carrots, and potatoes. Sauté for 5-8 minutes, until veggies are starting to get soft.
Add in minced garlic and saute for additional minute. Add the rest of the spices and stir together.
Add in the tomatoes and broth/water. Bring to a boil, and then reduce to a simmer and cover. Cook for 20ish minutes until potatoes are starting to get tender.
To the stew, add in the roasted eggplant and pepper and the chickpeas. Simmer for additional 10 minutes. Taste, and add spice to taste
If desired, stir in spinach and let wilt.
Serve up with some crusty bread and even top with some cheese. Enjoy!
* I used a mix of red and yukon small potatoes, but russet, sweet potatoes, or another variety would work as well**I used 2 cups vegetable broth and 1 cup water.