Chickpea and ditalini stew. 3/15/21.

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.)

This entry was posted in Easy, Healthy tips, Kitchen tips, Legumes, Pasta, stew, Vegan, Vegetables, Vegetarian and tagged , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s