1. Sauté the Aromatics
Heat olive oil in a large pot over medium heat.
Add chopped onion and minced garlic. Sauté for 2-3 minutes, until softened and fragrant.
2. Add Root Vegetables
Stir in the chopped carrots, celery, and sweet potato. Sauté for about 5 minutes, until the vegetables begin to soften.
3. Add the Liquids and Beans
Pour in the diced tomatoes (with their juice) and vegetable broth.
Add the drained chickpeas and chopped green beans.
Stir in the dried oregano and thyme, ensuring all ingredients are well mixed.
4. Simmer the Stew
Bring the mixture to a boil, then reduce the heat to low.
Cover the pot and let the stew simmer for 20-25 minutes, or until the vegetables are tender.
5. Season and Serve
Season with salt and pepper to taste.
Serve hot, garnished with freshly chopped parsley for a burst of freshness.
Tips
Customize Veggies: Feel free to add or swap other vegetables like zucchini, kale, or potatoes.
Thicken the Stew: For a thicker consistency, mash a few of the chickpeas with a fork.
Storage: This stew stores well in the fridge for 3-4 days, or you can freeze it for up to 1 month.
Nutritional Information (Per Serving)
Calories: 230 kcal
Carbohydrates: 35g
Protein: 8g
Fiber: 9g
Fat: 6g
Sugar: 7g
Sodium: 480mg
Enjoy this warm, nourishing Vegan Veggie Stew for a cozy and healthy meal that’s easy to make and full of flavor!
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