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Chickpea Veggie Stew

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Chickpea Veggie Stew

2 from 2 votes
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Course: Soup
Cuisine: American
Keyword: chickpeas, dairy free, gluten-free, stew, vegetarian, Veggies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 336kcal


  • 3 medium carrot
  • 1 medium onion
  • 2 tablespoon olive oil
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon black pepper, ground
  • 2 medium zucchini
  • 1/2 teaspoon turmeric, ground
  • 1/4 teaspoon cumin, ground
  • 1/8 teaspoon ginger, ground
  • 28 ounce crushed tomatoes, canned
  • 15 ounce chickpeas (garbanzo beans), canned

Serve With

  • 4 medium kiwi


  • Peel carrots and slice into rounds; chop onion and set aside, separately.
  • Heat oil in a medium-sized pot over medium. Add onions to hot oil and saute for 3 minutes, stirring frequently. Add salt, pepper, and carrots. Stir to blend well.
  • Chop zucchini and add to pot. Cook for 5-6 minutes; then, add the turmeric, cumin, and ginger.
  • Cook for 1 minute more, then add the tomatoes and drained and rinsed chickpeas. Stir to combine.
  • Turn heat to low and simmer for 10 minutes, allowing stew to thicken.
  • Serve with sliced kiwi on the side.
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Calories: 336kcal | Carbohydrates: 51g | Protein: 13g | Fat: 11g | Saturated Fat: 1g | Sodium: 1332mg | Fiber: 14g | Sugar: 16g

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

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