| Prep: 15 mins | Cook: 40 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 324 | 15g | 2g | 39g |
| sugars | fibre | protein | salt |
| 8g | 10g | 12g | 1.2g |
Bringing warmth and vibrancy in every bowl, the Leaf Celery and Chickpea Stew has long secured a place in my heart, and on my family’s dining table. Being raised amidst Cuban and Spanish flavors, my cooking style naturally leans towards recipes that are not only packed with taste but are also wholesome and hearty. And this dish unequivocally fits the bill.
Sensational Yet Simple
One of the reasons I absolutely adore the Leaf Celery and Chickpea Stew is its simplicity. It doesn’t demand any exotic ingredients or intricate culinary skills. Yet, with ingredients you can find in your pantry and a few minutes on your cooking range, you create a dish that is hearty, soulful, and incredibly tasty.
The Dance of Flavours
Just like the perfect salsa, flavors beautifully meld in this dish. The aromatic leaf celery, hearty chickpeas, and tangy tomatoes, aided by the warmth of cumin and coriander, make for a delightfully flavorful yet balanced stew. Every mouthful is a celebration of taste and texture, very much reminding me of my homeland’s rich culinary entourage.
Nutritional Goldmine
Beyond the palatability, what draws me to this chickpea-based stew is its richness in nutrients. It’s high in protein, fiber, and essential minerals and vitamins, serving as a truly nourishing meal, very much akin to a homemade health potion. Doesn’t get better than having taste and health in one dish, right?
In case you’re wondering about pairing, this stew goes remarkably well with warm, crusty bread or a side of brown rice. Alternatively, you can enjoy it as a light yet satiating meal by itself. If you’ve ever savored a classic Spanish Salmorejo or a Cuban black bean soup, you’d find the texture and heartiness of this leaf celery and chickpea stew pretty familiar.
So, give this recipe a try and let the ahh-mazing Leaf Celery and Chickpea Stew take center stage at your dining table. Here’s to soulful cooking and bon appétit!
What You’ll Need
- 1/2 cup of olive oil
- 1 cup chopped leaf celery
- 1 cup chopped onions
- 6 cloves garlic, minced
- 2 can (15 oz each) chickpeas, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- 2 tablespoons freshly squeezed lemon juice
- Freshly chopped parsley for garnish
Method
Step One
Start by heating the olive oil in a large saucepan over medium heat. Once hot, add in the chopped leaf celery and onions, and sauté until they become translucent and slightly golden. This will take approximately 5-7 minutes.
Step Two
Next, add the minced garlic to the pan and sauté for another minute.
Step Three
Add the drained and rinsed chickpeas, diced tomatoes, vegetable broth, tomato paste, ground cumin, ground coriander, salt, and pepper to the pot. Stir everything together until well mixed.
Step Four
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pan, and let it simmer for around 20 minutes.
Step Five
After 20 minutes, remove the lid and stir in the freshly squeezed lemon juice.
Step Six
Let the stew cook for another 5 minutes before removing it from the heat.
Step Seven
Taste the stew and add more salt or pepper if necessary.
Step Eight
Serve the stew hot, garnished with freshly chopped parsley. Enjoy your savory leaf celery and chickpea stew.
