Vegetarian Bean Stew
This very unique stew is savory and sweet. It includes plant-based proteins from beans, fruit from apricots, veggies in the form of onions, tomatoes, bell peppers, whole grain brown rice or quinoa, and plenty of earthy, anti-inflammatory spices for depth of flavor. This one is perfect for meal prep!
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Servings: 8 cups
Calories: 390kcal
Ingredients
- 1 tablespoon grapeseed oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon freshly grated ginger root
- 1 medium red bell pepper, diced
- 1 tablespoon ground turmeric
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- 1 cup vegetable broth
- 1 cup dried apricots, roughly chopped
- 1-14 oz can chickpeas, drained and rinsed
- 1-14 oz diced tomatoes (undrained)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3 cups cooked brown rice or quinoa
- 1/4 cup fresh cilantro, chopped
Instructions
- Warm the oil in a large pot over medium heat. Sauté the onions, garlic, ginger, and bell pepper for 3-5 minutes, until the onions are translucent and the peppers are soft.
- Add the turmeric, nutmeg, and cinnamon, stirring constantly, for 1-2 additional minutes.
- Add the vegetable broth to the mixture and simmer for 3-5 minutes, stirring often as the vegetables continue to soften.
- Add the apricots, chickpeas, tomatoes, chili powder, and salt.
- Cover the pot and switch to a medium-low heat. Allow the stew to simmer for about 8-10 minutes gently.
- Ladle the stew over warm brown rice or quinoa. Garnish with cilantro and serve hot. Also makes great leftovers! Store in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1cup | Calories: 390kcal | Carbohydrates: 75g | Protein: 11.5g | Fat: 6.5g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 730mg | Potassium: 767mg | Fiber: 12g | Sugar: 22g
Tried this recipe?Mention @champagnenutrition