Print
Easy Healthy Vegan Chickpea Cacciatore - Running on Real Food

Vegan Chickpea Cacciatore

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

This chickpea cacciatore makes a quick, easy and inexpensive vegan meal. Enjoy on its own, on top of a baked potato, mixed with rice or as a chickpea side dish.


Scale

Ingredients

  • 3 cloves garlic, minced
  • 2 cups diced white onion, diced (1 medium, 330 g)
  • 1.5 cups peeled chopped carrot (2 medium, 180 g)
  • 1 red bell pepper, diced (1 heaping cup, 150 g)
  • 1 tsp each dried oregano, dried basil and dried parsley
  • 1 28 oz can diced tomatoes
  • 1 5.5 oz can tomato paste
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure maple syrup
  • 2 cups cooked chickpeas (garbanzo beans, 330 g)
  • salt and pepper, to taste

Instructions

  1. Heat a large, non-stick skillet over medium heat.
  2. Add the garlic, onion and carrot and sauté in a splash of vegetable broth or water. You can use 1-2 tsp of olive oil for sautéing if you prefer. Cook for 3-4 minutes until the onion starts to soften.
  3. Add the red bell pepper and cook another minute or two.
  4. Add all the spices and stir to combine.
  5. Add the rest of the ingredients and simmer lightly for about 15 minutes until it starts to reduce and thicken. Stir every couple minutes.
  6. Season with salt and pepper.
  7. Serve right away or store in the fridge for up to 5 days in a sealed container.

Notes

Serves 4 as a main dish or 6-8 as a side.

Keywords: healthy, easy