Tuscan Chickpea & Tomato Stew with Garlic-Rosemary Olive Oil Drizzle
This vibrant, dairy-free Tuscan chickpea and tomato stew comes together in under 20 minutes on the stovetop, featuring a fragrant garlic-rosemary olive oil drizzle for extra depth and flavor. Perfect for a quick, protein-packed meal on busy weeknights.
- 2 cups canned chickpeas, drained and rinsed
- 1.5 cups canned diced tomatoes
- 0.5 cup yellow onion, finely chopped
- 0.5 cup carrot, diced
- 0.5 cup celery, diced
- 3 each garlic cloves, minced
- 1 tbsp fresh rosemary, finely chopped
- 3 tbsp extra-virgin olive oil
- 1 cup vegetable broth
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
- 2 cups baby spinach
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Instructions
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté until softened, about 3 minutes.
⏱️ 3 minutesAdd 2 minced garlic cloves and half the chopped rosemary. Cook for 1 minute until fragrant.
⏱️ 1 minuteStir in chickpeas, diced tomatoes, vegetable broth, salt, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
⏱️ 1 minuteSimmer uncovered for 6 minutes, then add spinach and cook until just wilted, about 1 minute.
⏱️ 7 minutesMeanwhile, in a small skillet, heat remaining 1 tablespoon olive oil over low heat. Add remaining minced garlic and rosemary; gently heat for 1 minute to infuse the oil. Remove from heat.
⏱️ 1 minuteLadle stew into bowls and drizzle with the garlic-rosemary olive oil. Serve hot.
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Nutrition Information
Per serving. Values are approximate and may vary.
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