Iowa Girl Eats · by Kristin Porter★ 4.9 (8)
Easy Vegetable Chickpea Stew
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 39%
CARBS 54G57% OF CAL
14G FIBER0G ADDED0G INTRINSIC27G OTHER13G TOTAL SUGAR
FAT 11G27% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty vegetable and chickpea stew in savory tomato broth. Comforting and healthy, with fresh vegetables and seasonal greens.
mainamericansoupbeans🍲 stockpotdairy freegluten freevegetarian
View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tablespoons butter
- 1 Tablespoon extra virgin olive oil
- 1 large or 2 medium carrots (thinly sliced (1/2 cup))
- 1 rib celery (thinly sliced (1/2 cup))
- 1/2 onion or 1 large shallot (chopped)
- homemade seasoned salt and pepper (see notes)
- 3 cloves garlic (pressed or minced)
- 3 cups chicken stock
- 15 oz can petite diced tomatoes
- 1 cup canned tomato sauce
- 2, 15 oz cans chickpeas (drained and rinsed)
- 2 teaspoons Italian seasoning
- 3 cups baby spinach (chopped)
- 2 ears fresh sweet corn (kernels cut from cob, OR 1-1/2 cups frozen sweet corn)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 39%
CARBS 54G57% OF CAL
14G FIBER0G ADDED0G INTRINSIC27G OTHER13G TOTAL SUGAR
FAT 11G27% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 1073mg
- Total sugar
- 13g
- Added sugar
- ≥0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1385mg
- Calcium
- 191mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1073MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.