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.
Chickpea Root Vegetable Stew
Equipment
- pressure cooker
- slow cooker
Ingredients
- 1 1/2 cups chickpeas, dried
- 1 quart 1 quart vegetable broth
- 1 quart water
- 2 medium parsnips, sliced into coins
- 2 medium carrots, sliced into coins
- 4 medium potatoes, cubed (peels on)
- 1/4 cup Italian seasoning
- 2 tablespoons coconut aminos (or soy sauce)
- 2 tablespoons apple cider vinegar
- 2 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.
