As a delicious yet simple dinner idea, this Italian Chickpea Stew is filled with rich tomato flavor and offset by sweet onions and plenty of herbs that give way to an unexpected sophistication!
🤍Reasons to Try This Recipe
- Delicious and flavorful stew.
- I don't use any pasta in the stew recipe.
The full list of ingredients, detailed instructions, and the recipe notes for the chicken and dumpling recipe are included in the recipe card below.
✔ Main Ingredients Notes
- Onion - Sweet onions give the stew a wonderful flavor. Vidalias or other sweet onions are preferred.
- Garlic - Use fresh garlic, never from a jar.
- Diced Tomatoes - Can tomatoes are very good, but you can also use fresh diced tomatoes.
- Vegetable Broth - Homemade stock is best however, the Better Than Boullion is my second choice.
- Eggplant -
- Zucchinis -
- Chickpeas- I love canned beans, and chickpeas from a can are quite good. The convenience can't be beaten and makes the stew cook faster. The beans should not be drained; use the beans and the liquid.
- Red pepper Flakes - These add a wonderful spiciness to the stew.
- Herbs - A classic combination of basil and oregano.
Mung beans are small beans that are similar in size and shape to chickpeas and have a slightly sweet, nutty flavor. They are often used in Asian cuisine, particularly in dishes like mung bean sprouts and mung bean noodles.
Black-eyed peas are small, round beans that have a creamy texture and a slightly sweet, nutty flavor. They are often used in Southern American cuisine and can be used in various dishes, including soups, stews, and salads.
Fava beans are flat beans and are similar in shape to chickpeas but are slightly larger in size. They have a slightly sweet, nutty flavor and can be used in a variety of dishes, including soups, stews, and salads.
More tasty bean stews to enjoy
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📖How to Make This Stew Recipe
Italian Chickpea Stew
Ingredients
- 1 tablespoon olive oil
- ½ cup sweet onion diced
- 3 cloves garlic minced
- ½ teaspoon basil
- ½ teaspoon oregano
- ½ teaspoon red pepper flakes
- 1 (14.5-ounce )can diced tomatoes
- 2 cups vegetable broth
- 1 small eggplant diced
- 2 zucchinis diced
- 1 (14.5-ounce) can chickpeas
- 2 tablespoons tomato paste
- ¼ cup fresh parsley chopped
- ¼ cup grated parmesan cheese
Instructions
- Heat oil in dutch oven and over medium heat cook the onion and garlic until tender.
- Add the red pepper flakes, oregano, and basil, tomatoes, tomato paste, vegetable broth, eggplant, zucchini. bring to a boil and reduce heat to a simmer.Cover and cook for 30minutes.
- Uncover and continue simmering for 15 minutes, then add in the drained and rinsed chickpeas and cook for another 15 minutes. The stew should start to thicken.
- Serve topped with parsley and parmesan cheese.
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