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Hearty one pan vegetable stew with carrots and potatoes

One Pan Veg Stew

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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Extra Virgin Olive Oil
  • 1 yellow onion diced
  • 4 cloves garlic minced
  • 2 large carrots sliced into rounds
  • 2 medium gold potatoes cubed
  • 1 medium zucchini chopped
  • 1 can 15 oz chickpeas, drained and rinsed
  • 1 can 14 oz crushed tomatoes
  • 3 cups vegetable broth
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tbsp fresh lemon juice
  • 1/4 cup fresh parsley chopped

Method
 

  1. In a large pot, heat olive oil over medium heat. Sauté onion and carrots for 5 minutes until softened.
  2. Add garlic, oregano, and paprika. Stir for 1 minute until fragrant.
  3. Add cubed potatoes, crushed tomatoes, vegetable broth, and the bay leaf.
  4. Bring to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
  5. Stir in the zucchini and chickpeas. Simmer for another 10 minutes or until potatoes are fork-tender.
  6. Remove from heat. Stir in lemon juice and parsley. Remove bay leaf before serving.

Notes

  • Chop Size: Cut potatoes and carrots into 1/2-inch cubes. Smaller pieces ensure they cook through within the 30-minute simmer time.
  • Liquid Control: If you prefer a "stoup" (halfway between a soup and a stew), add an extra cup of broth. For a thick, chunky stew, stick to the 3 cups listed.
  • Browning Matters: Don’t rush the onion and carrot sauté. Getting a little golden color on the edges adds a natural sweetness that balances the acidity of the tomatoes.
  • Herb Substitution: If you don't have fresh parsley, 1 tablespoon of dried parsley can be added during the simmer, though fresh is preferred for the final "brightness."
  • Sodium Tip: Use low-sodium vegetable broth so you can control the salt level yourself, especially since canned chickpeas often contain added salt.
  • Serving Suggestion: Top with a dollop of Greek yogurt or vegan feta for extra creaminess.