Mediterranean Chickpea and Vegetable Stew

Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups vegetable broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté until fragrant.
Add red bell pepper, zucchini, and cherry tomatoes to the pot. Cook for 5-7 minutes until vegetables are slightly softened.
Stir in chickpeas, vegetable broth, oregano, basil, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes.
Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley.
Estimated Nutrition
Per serving
Calories | 250 |
Protein (g) | 9 |
Carbs (g) | 34 |
Fiber (g) | 8 |
Sugar (g) | 7 |
Saturated fat (g) | 1 |
Trans fat (g) | 0 |
Sodium (mg) | 650 |
Cholesterol | 0 |