Super COMFORTING Vegan Stew on Rice | Peyman & Ahlam

chickpeas

🥗Healthier: lentils

💰Cheaper: white beans

Lentils cook faster and are often cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: tomato paste

Fresh tomatoes can be used for a lighter flavor.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water can be used for a lighter base.

Cook rice according to package instructions and set aside.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions, carrots, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and cook for 1 minute until fragrant.

Add diced bell peppers and zucchini; cook for another 3-4 minutes.

Pour in canned tomatoes and vegetable broth; bring to a simmer.

Add chickpeas, spinach, cumin, paprika, thyme, and bay leaves; stir well.

Cover and let simmer for 20-25 minutes, stirring occasionally.

Season with salt and pepper to taste before serving.

Serve the stew over the cooked rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary