Chickpea-Walnut Winter Stew

A deeply flavorful and hearty Georgian-inspired stew, featuring chickpeas, walnuts, and tender vegetables in a spiced tomato broth, served with a side of warm bulgur.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 4
• Cuisine: Georgian
• Difficulty: Medium
• Cost: $4.53/serving

Dietary

• Dairy-Free
• Egg-Free
• Pescatarian
• Vegetarian
• High-Protein
• High-Fiber

Tags

• comfort food
• savory
• spicy
• one-pot
• healthy
• budget-friendly

Ingredients

• 2 tablespoon olive oil
• 1 yellow onion (chopped)
• 2 carrots (peeled and diced)
• 2 celeries (diced)
• 4 clove garlic (minced)
• 1 tablespoon ground coriander
• 1 tablespoon smoked paprika
• 1 teaspoon cumin
• 0.5 teaspoon cayenne pepper (adjust to taste)
• 1 can crushed tomatoes
• 2 can chickpeas (rinsed and drained)
• 4 cup vegetable broth
• 0.5 cup walnuts (chopped)
• 0.25 cup fresh cilantro (chopped)
• 2 cup bulgur (cooked, for serving)
• 1.25 teaspoon salt (to taste)
• 0.5 teaspoon black pepper (to taste)

Instructions

1. Heat olive oil in a large Dutch oven or pot over medium heat. Add the chopped yellow onion, diced carrots, and diced celery. Sauté for 8-10 minutes until vegetables are softened.
2. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Add the ground coriander, smoked paprika, ground cumin, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until spices are aromatic.
4. Pour in the crushed tomatoes, rinsed and drained chickpeas, and vegetable broth. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, allowing flavors to meld and vegetables to become tender.
5. Stir in the chopped walnuts and fresh cilantro. Season the stew with salt and black pepper to taste.
6. Serve the Chickpea-Walnut Winter Stew hot over cooked bulgur.

Nutrition (per serving)

• Calories: 615
• Protein: 28.5 g
• Carbohydrates: 88.3 g
• Fat: 19.5 g
• Fiber: 22.1 g
• Sodium: 890 mg
• Saturated Fat: 2.2 g
• Sugar: 12.5 g