Chickpea and ditalini stew with spicy tomatoes, onions, carrots, zucchini, celery, and spinach

Talk about getting all your required daily vegetables in a one pot meal! This simple to make chickpea stew can be made vegan or vegetarian. Tonight, for meatless Monday, I went the vegan route by using vegetable stock and leaving off grated cheese.

John and I took about 20 minutes around 4 PM to cut up the vegetables. I tried to cut everything to about the same size as the chickpeas. When it was time to make dinner everything was ready to go. You saute the vegetables in a little olive oil adding the garlic last and making sure to season each item. I also dropped in a few stems of thyme. Next add canned spicy tomatoes and chickpeas along with the broth and some water. When it comes to a boil the ditalini goes in. The ditalini is ready in about 11 minutes at which time you add the spinach and fold it in. Top the dish with a drizzle of good olive oil and optional grated parmesan cheese.

We made a double recipe and we will eat this stew again for Saturday’s LFD (Leftovers For Dinner.)