Can I use canned chickpeas instead of dried?

Absolutely, I do this all the time when I'm short on time. Just drain and rinse one 15-oz can of chickpeas and add them when you'd normally add the soaked ones. The texture will be slightly softer, but the flavor is just as delicious. If you're using canned, you can skip the last 10 minutes of cooking - just warm them through for about 2 minutes before adding the spinach.

Is this winter chickpea stew freezer-friendly?

Oh my gosh, yes - it freezes like a dream. In fact, I always make a double batch just for freezing. Let it cool completely, then portion it into airtight containers (I use 2-cup jars for perfect single servings). It'll keep beautifully for 2 months. Thaw overnight in the fridge, then reheat gently on the stove - you may just need to add a splash of broth or water if it thickens up too much.

How can I make this vegetarian soup spicier?

I've got you covered with three easy ways to turn up the heat: 1) Add 1/4-1/2 teaspoon red pepper flakes when you toast the other spices (my personal favorite method). 2) Stir in a tablespoon of harissa paste with the tomatoes for complex heat. 3) Top each bowl with a drizzle of chili oil or a sprinkle of cayenne before serving. Start small - you can always add more.

One Pot Warm Vegetable & Chickpea Stew Magic -

Name: 1-Pot Warm Vegetable & Chickpea Stew Magic
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 cup chickpeas, soaked overnight; 2 tbsp olive oil; 1 onion, diced; 2 carrots, chopped; 2 celery stalks, chopped; 3 garlic cloves, minced; 1 tsp ground cumin; 1 tsp paprika; 1 can diced tomatoes (14 oz); 4 cups vegetable broth; 1 cup spinach, chopped; Salt and pepper to taste

1-Pot Warm Vegetable & Chickpea Stew Magic

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A hearty and nutritious warm vegetable and chickpea stew, perfect for a cozy dinner. Packed with protein and fiber, this dish is both satisfying and healthy.

Author: RecipeZest
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Yield: 4 servings
Category: Stew
Method: Stovetop
Cuisine: Mediterranean
Diet: Vegetarian

Ingredients

Scale

1 cup chickpeas, soaked overnight
2 tbsp olive oil
1 onion, diced
2 carrots, chopped
2 celery stalks, chopped
3 garlic cloves, minced
1 tsp ground cumin
1 tsp paprika
1 can diced tomatoes (14 oz)
4 cups vegetable broth
1 cup spinach, chopped
Salt and pepper to taste

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Instructions

Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook for 5 minutes until softened.
Stir in garlic, cumin, and paprika. Cook for 1 minute.
Add diced tomatoes and vegetable broth. Bring to a boil.
Reduce heat and simmer for 20 minutes.
Add chickpeas and cook for another 10 minutes.
Stir in spinach and cook until wilted.
Season with salt and pepper. Serve warm.

Notes

For extra flavor, add a bay leaf while simmering.
You can use canned chickpeas for a quicker version.
Top with fresh parsley before serving.

Find it online: https://recipeszest.com/warm-vegetable-chickpea-stew-recipe/