Hearty Vegetarian Stew

This high-fiber vegetarian stew with potatoes kale, and chickpeas is warm and satisfying, while also being a flavorful plant-based dinner filled with nutritious veggies and protein-rich chickpeas.

📝 Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, chopped small
• 8 oz mushrooms, chopped small
• 1 cup loosely packed basil, chopped
• 2 cloves garlic, minced
• 1- 6oz can tomato paste
• 6 cups vegetable or no-chicken broth
• 2 tsp dry thyme
• 1 tsp salt
• 1/4 tsp black pepper (or to taste)
• 3 medium potatoes, diced medium
• 1-15oz can chickpeas, with water
• 4 cups chopped kale, Swiss Chard or Spinach

👨‍🍳 Instructions

1. 1Heat the olive oil in a large, deep non-stick skillet with a lid. Add the onion and cook over medium-high heat for 5-6 minutes, stirring occasionally, until translucent
2. 2Add the mushrooms and basil and cook for another 5 minutes, stirring often. Add the garlic and tomato paste, stir well and cook for about a minute. Slowly whisk in the broth, thyme, salt and pepper, and bring to boil
3. 3Add the potatoes and chickpeas (with the water). Reduce the heat to medium-low, cover and cook until the potatoes are tender, about 15 minutes
4. 4Add the kale and cook uncovered 10 more minutes. Taste and adjust seasoning if necessary