My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
Simple and easy vegan stew recipe that is healthy, hearty, and only takes 30 minutes to make!
Can you make fresh, juicy, delicious, healthy dinner in 30 minutes? Hell yeah, you can! This recipe is for all my busy people out there – I’m right there with ya!
Come home. Starving. Empty a bag of chips and a bucket of hummus while pondering what I should eat. Realize I had carrots that I could have had instead of chips. But I was too hungry to wash and chop them. Realize I’m not hungry anymore. Sip on my sparkling water. Shower. Watch tv. Go the bed.
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To break to routine, I make 30-minute dinners during the week that I can also take for lunch to work. Or have the left-overs for dinner the next day. Because efficiency, baby.
I still much on appetizers while cooking, I just try to have carrots pre-chopped in the fridge.
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This Turkish Chickpea Stew with Dried Apricot is truly one satisfying meal. It’s subtly sweet from dried apricots which balance well with the acidity from diced tomatoes. Chickpeas and potatoes add a chunky consistency. Spices round up the flavor and add a lovely color to our stew.
We will first start off by caramelizing garlic and onion with spices. I picked garam masala and paprika. Garam masala is not really a Turkish spice, but since we’re only cooking for 30 minutes, garam masala helps deepen the flavor of the stew.
After 5 minutes, add the vegetable broth. Mix it well with a whisk and scrape the bottom of the saucepan to make sure the brown bits from caramelization have incorporated well. Yum yum!
Then, add chopped potatoes. I do not have the picture of potatoes because I ended up adding them later. My firsts iteration of this recipe did not include potatoes. I found the stew a little plain with just chickpeas. In my hubby’s words: “It’s just too many chickpeas!”.
So, I ended up boiling some potatoes and adding them after I was done photographing this dish. I’m so glad I added potatoes. They helped make the stew chunkier an added much need substance. Thanks to my hubbs!
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We will let potatoes boil for about 15 minutes and then add chickpeas, can of diced tomatoes, and dried apricots. Let everything cook for another 5-10 minutes, until potatoes are cooked through and all the flavors have incorporated.
I love this dish served over brown rice. So yummy! Since brown rice does take over 30 minutes to cook, you can either make farro or bulgur wheat. Both of these take about 20-30 minutes to make.
Okie, dok. Let’s get cooking!
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Simple and easy vegan stew recipe that is healthy, hearty, and only takes 30 minutes to make!
- 1 tsp olive oil (or oil of choice)
- 1 onion, chopped fine
- 1 garlic cloves, minced
- 1 tsp garam masala
- 1 tsp paprika
- 1/4 tsp sea salt
- 1 tbsp flour (chickpea flour or whole wheat flour)
- 2.5 cups vegetable broth
- 1 15 ounce can chickpeas
- 1 can diced tomatoes, drained
- ½ cup dried apricots, sliced
- 2 medium size potatoes, chopped into small squares
- 1 tbsp chopped chives or cilantro
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Heat oil in a medium saucepan over medium heat. Add onion, garlic, garam masala, paprika, and sea salt. Cook for 5 minutes stirring until onion is softened. Stir in flour and cook for 30 seconds.
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Add broth, craping brown bits from the bottom of the pan. Use a whisk to blend everything. Add potatoes and bring the mixture to a boil. Cover and boil over medium heat for 15 minutes.
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Add tomatoes, chickpeas, and apricots. Reduce heat to medium low and cook covered until potatoes have softened, 5-10 minutes. Use a knife to cut potatoes, if they cut without much force then potatoes are done.
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Garnish with chives or cilantro right before serving. Serve with brown rice, farro, or bulgur wheat.
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Store in air-tight container in the fridge for up to 5 days.
Nutrition Information: Calories: 165 Fat: 1.9 g Saturated fat: 0.2 g Carbohydrates: 34.7 g Dietary Fiber: 4.8 g Sugar: 11.8 g Sodium: 437 mg Protein: 4.5 g
GET YOUR FREE E-BOOK
This mini-cookbook will give your recipes for delicious, plan-based, healthy, and cozy soup and stew recipes for every day of the week!
My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!
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