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Chickpea Stew with Rosemary

An easy meal that tastes delicious. Very economical too.

Whether you call them chickpeas or garbanzo beans, if you love these versatile beans you welcome new recipes that feature  them. This stew- you might consider it a soup- is easy to make. Also, it’s not only vegetarian, but vegan too. I cooked it for about an hour, but you can cook it just until the ingredients are tender, about 30 minutes, if you are in a rush.

The Basics:

  • 1 qt. vegetable stock (chicken stock would be good too)
  • 1 15 oz can chopped tomatoes in juice or water, not puree
  • 1 trimmed zucchini (green squash), quartered and sliced
  • 1 potato, peeled and cubed
  • 2 15 oz can chickpeas, rinsed and drained
  • 1 small onion, minced
  • 1 cup chopped broccoli (optional- I just needed to use it up)
  • 1 tsp. dried rosemary
  • Salt and freshly ground black pepper to taste
  • 1/4 cup uncooked ditalini, or other small pasta

Bring everything to a boil except the ditalini.

Simmer covered 30 minutes. Adjust seasonings.

Simmer another 30 minutes.

Bring to a boil, and cook ditalini until al dente.

Serve.

Excellent the first day or leftover.

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