Chickpea Stew

Dietary Preferences: Vegan, Gluten-free
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes

Ingredients

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon ground coriander

• 1 teaspoon smoked paprika

• 1 teaspoon turmeric

• 1 can (about 15 oz) low-sodium chickpeas, drained and rinsed

• 1 can (about 15 oz) diced tomatoes, no sugar added

• 3 cups low-sodium vegetable broth

• 2 carrots, peeled and diced

• 2 zucchinis, diced

• 1 red bell pepper, diced

• 1 cup green beans, trimmed and chopped

• Salt and pepper to taste

• Fresh parsley, chopped, for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onions and garlic, sautéing until softened.

2. Stir in the cumin, coriander, smoked paprika, and turmeric, cooking for about 1 minute until fragrant.

3. Add the chickpeas and diced tomatoes to the pot, stirring to combine.

4. Pour in the vegetable broth and bring the mixture to a simmer.

5. Add the carrots, zucchinis, red bell pepper, and green beans to the pot. Simmer for 15-20 minutes until the vegetables are tender.

6. Season the stew with salt and pepper to taste.

7. Garnish with chopped fresh parsley before serving.

Serve this warm and comforting stew as a fulfilling meal that aligns with diabetic dietary needs, ensuring a balance of nutrients and flavors.