Save My kitchen was unusually quiet last Tuesday, the kind of stillness that makes you want to chop vegetables slowly. I realized I had three different half bags of veggies and a single can of chickpeas sitting in the back of the pantry. This stew was not planned, but the moment the cumin hit the hot oil, I knew it would be a staple. It felt like my body was thanking me with every spoonful of that golden broth. It is the kind of meal that makes the whole house smell like a cozy Mediterranean bistro.
I remember serving this to a group of friends who were convinced vegan food could not be satisfying. We sat around the mismatched wooden table, tearing off pieces of crusty bread to soak up the last drops. The conversation flowed better because the meal was simple and unpretentious. By the end of the night, three people had asked for the ingredient list to make it themselves.
Ingredients
- Cooked chickpeas: These little legumes are perfect because they hold their shape during the long simmer.
- Olive oil: Use a high quality oil because it carries the flavor of the spices throughout the dish.
- Ground cumin: This provides an earthy base that anchors the more vibrant vegetable notes in the broth.
- Smoked paprika: This gives the stew a deep smokiness that makes it feel much heartier than it is.
- Lemon wedges: Adding a bit of acid at the end brightens the flavors and brings everything to life.
Instructions
- Sizzle the Aromatics:
- Watch the onions turn translucent in the shimmering oil before adding the colorful crunch of carrots and peppers. Use a wooden spoon to keep things moving so nothing sticks to the bottom.
- Wake Up the Spices:
- Stir the cumin and turmeric into the oil so they bloom and release their hidden fragrances. This short toast makes a massive difference in the final depth of the stew.
- The Long Simmer:
- Pour in the broth and tomatoes, then let the pot bubble gently while the flavors get to know each other. The kitchen will begin to smell warm and inviting as the vegetables soften.
- The Final Greenery:
- Fold in the zucchini and spinach at the very end so they stay vibrant and full of life. Remove the bay leaf before serving to ensure a smooth eating experience.
Save 
Save Last autumn, I made a double batch of this when the first frost hit the windows. I kept a jar in the fridge for three days, and the flavors only became more melodic and rich over time. It became my quiet ritual to warm up a small bowl for a quick lunch between chores.
The Magic of the Bloom
Letting the spices hit the hot oil before the liquid is a technique I learned from a neighbor. It transforms the dish from a simple soup into a layered experience that coats the palate. You will notice the color of the oil change as it absorbs the turmeric and paprika.
Veggies in Focus
You do not have to stick strictly to the list if your fridge has other ideas that need using. I once added parsnips instead of carrots, and the sweetness was a delightful surprise. Just ensure you cut everything into similar sizes for even cooking throughout the pot.
Making it a Meal
While this stew is a star on its own, a few additions can turn it into a complete feast. I love how a simple garnish can change the entire mood of the plate. Try these additions to make it even more satisfying for a hungry crowd.
- Toast some sourdough with a bit of garlic for the ultimate dipping tool.
- Add a dollop of thick yogurt if you are not keeping it vegan for extra creaminess.
- Keep extra lemon wedges on the table for those who love a tart finish.
Save 
Save This stew is a reminder that the simplest ingredients often create the most profound comfort. I hope it brings a bit of warmth to your kitchen just like it does to mine.
Recipe Questions & Answers
- → Can I use dried chickpeas instead of canned?
Absolutely. Soak 1 cup dried chickpeas overnight, then simmer for about 60-90 minutes until tender before adding to the stew. You'll need about 3 cups cooked chickpeas total.
- → How long does this keep in the refrigerator?
This stew stores beautifully for 4-5 days in an airtight container. The flavors actually deepen and improve after a day or two, making it excellent for meal prep.
- → What vegetables can I substitute?
Feel free to swap in whatever you have—butternut squash, sweet potatoes, green beans, or eggplant work wonderfully. Kale or chard can replace the spinach for a heartier green.
- → Can I freeze this stew?
Yes, it freezes exceptionally well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently on the stovetop.
- → How can I make this more protein-rich?
Add a cup of lentils during the simmering stage, stir in some quinoa near the end, or serve alongside cooked farro. A dollop of Greek yogurt or a sprinkle of hemp seeds also boosts protein.
- → What's the best way to reheat leftovers?
Gently reheat on the stovetop over medium-low heat, adding a splash of water or broth if needed. The microwave works too—just cover and stir halfway through for even heating.