Spiced Veggies and Chickpea Stew

Name: Spiced Veggies and Chickpea Stew
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 bowls, 4 serving(s)
Ingredients: 1 tablespoon extra virgin olive oil; 1 (32 ounce) can diced tomatoes; 3 cups vegetable broth; 1 small onion, Chopped; 2 carrots, Chopped; 10 button mushrooms, Sliced; 1 lemon, juice of; 1/2 cup pitted black olives, sliced; 1 cup cooked chickpeas; 2 teaspoons cumin; 1 teaspoon paprika; 1 teaspoon garlic powder

Submitted by Chef Kirsten 1

"A simple and warm spiced stew from Nature's Fare monthly email!"

Download

Ready In:: 50mins
Ingredients:: 12
Yields:: 4 bowls
Serves:: 4

ingredients

1 tablespoon extra virgin olive oil
1 (32 ounce) can diced tomatoes
3 cups vegetable broth
1 small onion, Chopped
2 carrots, Chopped
10 button mushrooms, Sliced
1 lemon, juice of
¹⁄₂ cup pitted black olives, sliced
1 cup cooked chickpeas
2 teaspoons cumin
1 teaspoon paprika
1 teaspoon garlic powder

directions

Heat the olive oil in a large pot over medium heat.
Once heated, add the chopped onions and cook for 4-5 minutes, stirring occasionally.
To the onions, add the cumin, paprika, garlic powder, turmeric, and cinnamon, and stir to combine.
Add the chopped carrots and mushrooms, and then stir in the lemon juice.
Next add the vegetable stock and the can of diced tomatoes (including the tomato juice).
Stir and bring the stew to a boil over high medium-heat.
Reduce the heat to a simmer, cover the pot, and allow to cook for an additional 10-15 minutes.
After the soup has simmered, stir in the olives and chickpeas. Cover once again and allow the soup to simmer for another 5 minutes.
Add salt and pepper to taste.
When ready to serve, sprinkle the chopped almonds on top and enjoy immediately so they don't lose their crunch.