Simple Italian Vegetable and Chickpea Stew
Simple Italian Veggie and Chickpea Stew
Laura Vitale
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I love this recipe because it is so versatile. I never make this stew the same twice — it's always changing based on what I have on hand and it always comes out delicious! It's comforting and filling but also light.

Technique tip: If you use a lot of fresh Parmesan, chances are you might have a rind or two in your freezer; if so, add it at the beginning of the simmering stage to infuse your stew with the most delicious, cheesy flavor. Remember to remove before serving.

Swap option: Any veggies or beans here would work in this.


    • 2 tablespoons olive oil
    • 1 medium yellow onion, chopped
    • 2 cloves garlic, minced
    • 1 bell pepper (any color but green), seeded and cut into large chunks
    • 2 carrots, peeled and diced
    • 2 medium potatoes, peeled and diced
    • 2 cups tomato sauce
    • 2 cups vegetable broth
    • 1 cup cooked chickpeas
    • 1 teaspoon Italian seasoning
    • A few fresh basil leaves
    • 1 zucchini, diced
    • Salt and freshly ground black pepper, to taste
    • Parmesan, freshly grated
    • Crusty bread, for serving


1. In a medium soup pot, add the oil along with the onions and garlic and sauté over medium heat for a few minutes, just to soften them and allow them to become translucent.

2. Add the peppers, carrots and potatoes, and stir them around for a few minutes to coat them in the oil.

3. Add the tomato sauce, broth, chickpeas, Italian seasoning and basil. Bring to a boil, cook, reduce the heat to medium-low and simmer for about 30 minutes, or until the potatoes are tender.

4. Once the potatoes are tender, add the zucchini, cook for another 5-10 minutes, or until the zucchini is tender. Season with salt and pepper to taste. Serve with some freshly grated Parmesan and some crusty bread.