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Chickpea Root Vegetable Stew

October 17, 2019 By Kristi

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Chickpea Root Vegetable Stew

Chickpea root vegetable stew is a beautiful creation I stumbled upon by accident when the kids were home with the sniffles. They needed something warm, soothing and nutritious. So, I rummaged through our pantry and crisper. Chickpea root vegetable stew is the result. And wow, it is fantastic. We’ll be enjoying this again.

This stew is the perfect stick-to-your-ribs sooth your sickies meal. It’s also a great amalgamation of fall flavors. I love using root vegetables in a stew, it’s a great way to experiment with the different varieties.

The kiddos didn’t remember having parsnips previously, so they asked about the “white carrots.” One out of two kids enjoyed them. I’m not sure why the other kid didn’t like the parsnips since they took on the taste of the broth, which she loved. *shrug* Kids are funny sometimes. 

I intended to add rice noodles in at the end, but the stew looked so lovely and nourishing when finished that I forgot.  However, I don’t think the noodles were necessary. If you want noodles or rice, toss in whichever starch you like already cooked. Or, add the raw version and cook it on saute mode for another 15 to 30 minutes until the starch is tender.

Chickpea Root Vegetable Stew

Ingredients

1 1/2 cups chickpeas, dried

1 quart vegetable broth

1 quart water

2 parsnips, sliced into coins

2 carrots, sliced into coins

4 potatoes, cubed (peels on)

1/4 cup Italian seasoning

2 tablespoons coconut aminos (or soy sauce)

2 tablespoons apple cider vinegar

2 prunes, diced small

chives, for serving

Instant Pot Method

Place all ingredients, except chives, in the pot. 

Cook on high pressure for 22 minutes and allow pressure to release naturally.

Serve topped with chives.

Slow Cooker Method

Place all ingredients, except chives, in the crock.

Cook on low for 6 hours.  

Serve topped with chives.

Looking for another sick day soup? Try our Paleo chicken noodle soup.

Love it? Pin it, please. 

Chickpea Root Vegetable Stew #instantpot #slowcooker
Yield: 8

Chickpea Root Vegetable Stew

Chickpea Root Vegetable Stew

Chickpea root vegetable stew is a beautiful creation I stumbled upon a bit by accident when the kids were home with sniffles. It's soothing and nutritious!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1 1/2 cups chickpeas, dried
  • 1 quart vegetable broth
  • 1 quart water
  • 2 parsnips, sliced into coins
  • 2 carrots, sliced into coins
  • 4 potatoes, cubed (peels on)
  • 1/4 cup Italian seasoning
  • 2 tablespoons coconut aminos (or soy sauce)
  • 2 tablespoons apple cider vinegar
  • 2 prunes, diced small
  • chives, for serving

Instructions

Instant Pot Method

Place all ingredients, except chives, in the pot. 

Cook on high pressure for 22 minutes and allow pressure to release naturally.

Serve topped with chives.

Slow Cooker Method

Place all ingredients, except chives, in the crock.

Cook on low for 6 hours.  

Serve topped with chives.

© Kristi
Cuisine: American / Category: vegan

The Super Easy Vegetarian Slow Cooker Cookbook

Want vegetarian and vegan recipes you’ll love? Check out my first cookbook! I’m so excited about it and I hope you’ll love it. You can find more information about it right HERE.

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Filed Under: chickpea, dairy-free, gluten-free, grain free, instant pot, nut-free, potato, soy-free, vegan, vegetarian, whole food Tagged With: crockpot, meatless, slow cooker, soup, veggie

WHAT KRISTI’S WRITTEN

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Kristi Arnold is a former newspaper reporter and editor who is now a cookbook author and gluten-free vegetarian(ish) mom married to Mr. Meaty, a "normal" omnivore. Helping moms introduce family-friendly meatless meals into their lifestyle with ease. Read More

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