Garbanzo Hot Pot

Warm up your day with this hearty and wholesome Garbanzo Hot Pot, a flavorful one-pot wonder that’s packed with vibrant vegetables, tender garbanzo beans, and aromatic spices. This vegan recipe combines the smoky depth of paprika, the earthy touch of thyme, and the comforting richness of cumin to create a dish that’s as nourishing as it is delicious. Loaded with fresh ingredients like baby spinach, carrots, celery, and red bell pepper, it’s a nutrient-dense meal that’s perfect for chilly evenings or healthy weeknight dinners. Ready in just 50 minutes, this versatile hot pot is an excellent source of plant-based protein, fiber, and vitamins, making it a satisfying yet easy recipe to prepare. Serve it with crusty bread or over rice for an even heartier meal, and don’t forget the optional garnish of fresh parsley to elevate the flavors!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, sliced
• 2 stalks celery stalks, chopped
• 1 medium red bell pepper, diced
• 2 cups garbanzo beans (chickpeas), cooked or canned, drained and rinsed
• 4 cups vegetable broth
• 1 14-ounce can canned diced tomatoes, including juices
• 2 cups baby spinach
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 0.5 teaspoon dried thyme
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until soft and translucent.

Step 3

Stir in the minced garlic, sliced carrots, chopped celery, and diced red bell pepper. Cook for another 5 minutes, stirring occasionally.

Step 4

Add the garbanzo beans to the pot, followed by the vegetable broth and canned diced tomatoes (including their juices). Stir to combine.

Step 5

Season the mixture with smoked paprika, ground cumin, dried thyme, salt, and black pepper. Toss in the bay leaf.

Step 6

Bring the mixture to a gentle boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.

Step 7

Remove and discard the bay leaf. Stir in the baby spinach and cook for an additional 2-3 minutes until the spinach wilts.

Step 8

Taste and adjust the seasoning with more salt or pepper, if needed.

Step 9

Serve hot, garnished with chopped fresh parsley, if desired.

Nutrition Facts

Serving size	1950 grams (1950.0g)

Amount per serving	% Daily Value*
Calories	1526

Total Fat 49.20g	63%
Saturated Fat 7.30g	37%
Polyunsaturated Fat 5.50g
Cholesterol 0mg	0%
Sodium 5512mg	240%
Total Carbohydrate 220.40g	80%
Dietary Fiber 57.60g	206%
Total Sugars 53.00g
Protein 62.90g	126%

Vitamin D 0IU	0%
Calcium 585mg	45%
Iron 24mg	134%
Potassium 4244mg	90%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.1%

Protein: 16.0%

Carbs: 55.9%