I enjoy cutting up vegetables so I really got a lot of enjoyment preparing this chickpea stew. The basic components of this dish are chickpeas, any vegetables you might have that need eating, a can of petite diced tomatoes, a starch, and some vegetable or chicken broth.

For our stew I used a can of Rotel for some spice, carrots, celery, onion, zucchini, and spinach. Since I no longer eat gluten I exchanged ditalini for a brown rice/quinoa mix. I also salted the zucchini ahead of time to draw out some liquid so the zucchini pieces wouldn’t turn to mush.

Honestly I like this stew better with small pasta and would recommend making it that way if you do not have a gluten sensitivity.