Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 medium carrots, sliced
- 3 celery stalks, chopped
- 1 bell pepper (any color), diced
- 1 zucchini, sliced
- 1 can (15 oz) diced tomatoes (with juice)
- 4 cups vegetable or chicken broth
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
- 2 cups fresh spinach or kale
- Optional: 1 cup cooked pasta or rice for a heartier stew
- Optional: eyeball-shaped pasta or other fun shapes for a spooky touch
Instructions
- Sauté the Veggies: In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the garlic, carrots, celery, and bell pepper, cooking for about 5 minutes.
- Add Zucchini and Tomatoes: Add the zucchini and diced tomatoes (with juice) to the pot, stirring to combine.
- Pour in the Broth: Add the vegetable or chicken broth, chickpeas, thyme, basil, salt, and pepper. Bring the mixture to a boil.
- Simmer: Reduce heat to low and let the stew simmer for about 20-25 minutes, or until the vegetables are tender.
- Stir in Greens: Add the fresh spinach or kale and let it wilt in the stew for about 5 minutes. If using pasta or rice, stir it in at this point.
- Serve: Ladle the stew into bowls and, if desired, garnish with spooky-shaped pasta or a sprinkle of herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: Per Serving
- Calories: 180 kcal
- Fat: 4g
- Carbohydrates: 30g
- Protein: 6g