Cabbage, Lentil and Chickpea Stew

Savoring Italy

This simple vegan Cabbage, Lentil and Chickpea Stew recipe comes together quickly with mostly pantry ingredients. The addition of cabbage makes for a hearty and filling meal. A delicious stew that is naturally vegan, gluten-free, dairy-free and sugar-free. Enjoy it with a loaf of easy to make no-knead bread and you have the most perfect meal!

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prep Time

10 min


– yellow onion – carrots – celery – smoked paprika (or sweet paprika) – fresh thyme leaves, minced – garlic – sea salt and freshly ground black pepper – French lentils (OR brown lentils) – green cabbage – canned chickpeas (or 1 ½ cups cooked chickpeas) – crushed tomatoes – frozen spinach, (you could use fresh) – gluten-free tamari soy sauce

Cook Time: 35 min


White Scribbled Underline

Can you freeze this vegan stew? Yes, you can freeze this. Let it completely cool down and you could separate it in small freezer safe containers. Freeze for up to three months. How do you defrost frozen soup? The best way to defrost frozen soup to place frozen soup in the refrigerator and let it defrost overnight. You could also do it in a microwave. Cover it and defrost in two minute blasts breaking up with a wooden spoon once it loosens a bit. Once it’s nice and slushy, transfer to a sauce pan to heat up.

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