Italian Chickpea Stew with Veggies Italian Chickpea Stew with Veggies

Italian Chickpea Stew with Veggies

There is nothing more comforting than a big pot of stew on a cold winter day. It warms you from the inside out. With simple ingredients and vibrant flavors, this Italian Chickpea Stew is a healthy and delicious meatless meal you can make in about 30 minutes. This one-pot vegetarian stew is Italian comfort food at its best!

This recipe is a flexible base: add in anything else that sounds good and that you have in the pantry! Artichoke hearts, olives, or sun-dried tomatoes would all be delicious—we suggest adding those in along with the chickpeas and broth.


  • 2 tablespoons olive oil

  • 1 medium yellow onion, chopped

  • 2 cloves garlic, minced

  • 1 bell pepper (any color but green), seeded and cut into large chunks

  • 2 carrots, peeled and diced

  • 2 medium potatoes, peeled and diced

  • 2 cups Pasta Jay's Tomato Basil Sauce

  • 2 cups vegetable broth

  • 1 cup cooked chickpeas

  • 1 teaspoon Italian seasoning

  • A few fresh basil leaves

  • 1 zucchini, diced

  • Salt and freshly ground black pepper, to taste

  • Parmesan, freshly grated

  • Crusty bread, for serving

    How To Make

    STEP 1: In a medium soup pot, add the oil along with the onions and garlic and sauté over medium heat for a few minutes—just long enough to soften and become translucent.

    STEP 2: Add the peppers, carrots and potatoes, and stir them for a few minutes to coat them with the oil.

    STEP 3: Add the tomato sauce, broth, chickpeas, Italian seasoning and basil. Bring to a boil. Reduce heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.

    STEP 4: Once the potatoes are tender, add the zucchini, cook for another 5-10 minutes, or until the zucchini is tender. Season with salt and pepper to taste.

    STEP 5: Serve with some freshly grated Parmesan and some crusty bread.


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