Chickpea stew with ditalini and greens is our go-to vegan/vegetarian dish. It is easy and is made from staples you have in your pantry and fridge. It’s fast (you can make it in half an hour) plus filling and delicious.
Chop up 2 carrots, 2 celery ribs, and a medium onion. Put them in pot with a glug of EVOO over medium/low heat while you assembly the rest of your ingredients. Be sure to season your veg with salt and pepper.
Onion, carrots, and celery cooking
After about 5 minutes add 2 minced garlic cloves, a pinch of red pepper flakes, and a sprig of an herb you like. I used thyme because that is what I had on hand. Cook for maybe two minutes.
Add a can of drained chickpeas, a can of petite diced tomatoes, 2 cups of water and 2 cups of vegetable or chicken broth. Bring to a boil.
When boiling add 4 oz. of ditalini. Cook according to package directions. You may need to add a bit more water during this step if it looks too thick due to the ditalini swelling up.
Action shot of John adding 4 oz. of ditalini
When the ditalini is done add a package of greens. Tonight I used Fresh Express mixed spinach and arugula but sometimes I add all spinach or baby kale. When the greens have melted into the stew give it a taste and add more salt if needed. You are ready to serve it up!
Add some finishing oil, scallions and Parmesan if you like
We top our completed dish with chopped scallions, grated Parmesan (omit in vegan preparation), and a good finishing olive oil. In about half an hour you have a warm comforting dinner that is delicious and good for you. Plus you will have plenty of leftovers for lunch the next day.
Serves 4 or 2 with lots of leftovers
Omnivore 