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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

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