Full of vegetables and aromatic spices, this hearty and flavorful vegan and gluten-free chickpea stew is also plant-based.

Ingredients: 2 cans 15 oz each chickpeas, drained and rinsed. 1 onion, finely chopped. 3 cloves garlic, minced. 1 bell pepper, diced. 2 carrots, sliced. 1 zucchini, diced. 1 can 14 oz diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Warm up the olive oil in a big pot on medium heat. Add the minced garlic and onion, and saut until the ingredients are soft. Add the zucchini, carrots, and bell pepper. Saut the veggies until they are soft. Add the diced tomatoes, cumin, paprika, turmeric, salt, and pepper after mixing in the chickpeas. After adding the vegetable broth and bringing it to a boil, simmer it for 20 minutes on low heat. Taste and adjust the seasonings. Garnish with fresh parsley and serve hot. Savor your tasty Chickpea Stew!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vegan dish, Spicy Moroccan Chickpea Stew, is hearty and full of flavor. It was inspired by the bright flavors of Morocco. It's great for a cozy weeknight dinner because it's full of protein-rich chickpeas, healthy vegetables, and fragrant spices.

Ingredients: 2 tbsp olive oil. 1 large onion, diced. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 carrot, diced. 1 tsp ground cumin. 1 tsp ground coriander. 1/2 tsp smoked paprika. 1/4 tsp cayenne pepper. 1 can 15 oz diced tomatoes. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 cup chopped kale or spinach. Salt and pepper, to taste. Fresh cilantro, for garnish. Cooked couscous or rice, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add diced onion and cook until softened, about 5 minutes. Stir in minced garlic, diced red bell pepper, and diced carrot. Cook for another 5 minutes. Add ground cumin, ground coriander, smoked paprika, and cayenne pepper. Cook for 1 minute until fragrant. Pour in diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and let it cook for 15-20 minutes. Stir in chopped kale or spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Serve hot over cooked couscous or rice, garnished with fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Vegan Summer Stew is packed with fresh vegetables and hearty chickpeas, making it a perfect light and nutritious meal for warmer days. It's bursting with flavor from herbs and spices, and it's simple to prepare.

Ingredients: 1 cup diced onion. 1 cup diced carrot. 1 cup diced zucchini. 1 cup diced yellow squash. 1 cup diced bell pepper. 1 cup diced potato. 3 cloves garlic, minced. 1 can 15 oz diced tomatoes. 4 cups vegetable broth. 2 cups cooked chickpeas. 1 teaspoon dried thyme. 1 teaspoon dried basil. 1 teaspoon dried oregano. Salt and pepper to taste. Fresh parsley for garnish.

Instructions: Add the onion, carrot, zucchini, yellow squash, bell pepper, potato, and garlic to a large pot and cook them until they become soft. Soup, chickpeas, thyme, basil, and oregano should all be added now. Add pepper and salt. Lower the heat and let the stew cook for 20 to 25 minutes, or until the vegetables are soft. If you need to, change the seasoning. Serve hot with fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 25 minutes

This chicken and chickpea stew is a healthy and comforting meal that is great for people on the keto diet. It has a lot of protein and fiber because it is made with tender chicken, chickpeas, and vegetables. It's also easy to make because you can cook it on the stove or in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 1 can 15 oz chickpeas, drained and rinsed. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, peeled and sliced. 2 celery stalks, sliced. 1 can 14 oz diced tomatoes. 4 cups low-sodium chicken broth. 1 teaspoon dried thyme. 1 teaspoon dried rosemary. Salt and pepper to taste. Optional toppings: chopped fresh parsley, grated Parmesan cheese.

Instructions: Use a slow cooker to make this dish. Put diced chicken, chickpeas, onion, garlic, carrots, celery, tomatoes, chicken broth, dried thyme, and rosemary in the slow cooker. Add pepper and salt to taste. Set the cooker to low for 6 to 8 hours or high for 3 to 4 hours. Remove the lid and cook until the chicken is done and the vegetables are soft. Before you serve, give the stew a good stir. Over medium heat, melt the butter in a big pot. Add the olive oil and set it aside. Put in the chicken dices and cook until all sides are brown. Put in the minced garlic and diced onion and saut until the onion is soft. It's time to add the chicken broth, dried thyme, dried rosemary, sliced carrots, sliced celery, diced tomatoes, and then mix everything together. Add pepper and salt to taste. For 25 to 30 minutes, or until the chicken is cooked through and the vegetables are soft, cover and simmer. While the stew is cooking, stir it every so often. Check the seasoning and make changes if needed. Serve hot with toppings like grated Parmesan cheese and chopped fresh parsley, if you want. Cheers to your hearty and tasty chicken and chickpea stew!

Prep Time: 15 minutes

Cook Time: 240 minutes

Leblebi is a traditional Moroccan chickpea stew. This recipe makes it keto-friendly by using low-carb vegetables and tasty spices. Along with keto tarka flatbreads for a complete meal.

Ingredients: 1 cup cauliflower florets. 1 cup zucchini, diced. 1 cup eggplant, diced. 1/2 cup diced tomatoes. 1/4 cup chopped onion. 2 cloves garlic, minced. 1 can 15 oz chickpeas, drained and rinsed. 2 cups vegetable broth. 1 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp smoked paprika. Salt and pepper to taste. 2 tbsp olive oil. 1 tbsp chopped fresh cilantro optional. 1 tbsp lemon juice.

Instructions: In a large pot, heat olive oil over medium heat. Add onions and garlic, saut until fragrant. Add cauliflower, zucchini, and eggplant. Cook until slightly softened. Stir in diced tomatoes, chickpeas, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until vegetables are tender. Stir in lemon juice and fresh cilantro, if using. Adjust seasoning to taste. For the tarka flatbreads, use your favorite keto-friendly flatbread recipe and season with a mix of spices like cumin, coriander, and chili powder. Serve the Moroccan chickpea stew hot with tarka flatbreads on the side.

Prep Time: 15 minutes

Cook Time: 25 minutes

This hearty and flavorful stew is a perfect vegan dish for both pigs and bunnies. It's packed with protein from chickpeas and nutrients from carrots, making it a wholesome meal for everyone.

Ingredients: 2 cups chickpeas, cooked. 2 large carrots, diced. 1 onion, chopped. 3 cloves garlic, minced. 1 can diced tomatoes. 4 cups vegetable broth. 1 teaspoon cumin. 1 teaspoon paprika. 1/2 teaspoon turmeric. Salt and pepper to taste. 2 tablespoons olive oil. Fresh parsley for garnish.

Instructions: Put olive oil in a big pot and heat it over medium-low heat. Saut the garlic and onions until they smell good. Toss in the carrot cubes, and cook for 5 more minutes. To the pot, add the spices, diced tomatoes, chickpeas, and vegetable broth. Turn the heat down to low and let it cook for 20 to 25 minutes, until the carrots are soft. Taste it and add more salt and pepper if needed. Serve hot with fresh parsley on top. Have fun!

Prep Time: 15 minutes

Cook Time: 25 minutes