Cacio E Pepe Chickpea Stew - the best cozy meal. This stew is cacio e pepe inspired with lots of parmesan and black pepper. It is also high in fiber and protein. In addition, it is made in 1 pot in less than 30 minutes.
I love soup. For more yummy soup recipes try my golden goddess soup or my tuscan lentil soup.
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Why you'll love this cacio e pepe vegetable stew
It is easy to make and made on one pot.
It is is gluten free, vegetarian and can be made vegan.
Thanks to the chickpeas and parmesan this soup is high in protein.
It is the best cozy fall or winter dinner.
Ingredients
- butter
- shallot
- garlic
- carrots
- celery
- basil
- chickpeas
- vegetable broth
- greens
See the recipe card for full information on ingredients and quantities.
Substitutions
- parmesan - feel free to use vegan parmesan.
- broth - you can use vegetable broth, chicken broth or chicken bone broth for this recipe.
Step-by-Step Instructions
See the recipe card for full information on instructions.
- Step 1: Cook carrots, shallot, garlic and celery.
- Step 2: Add all ingredients to the pot and simmer until everything is cooked through.
- Step 3: Fold in greens.
- Step 4: Serve and enjoy.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
I like using Eden Foods canned beans as they are pressure cooked, soaked and easier to digest.
Use bone broth if you would like to bump up the protein in this recipe.
Recipe FAQS
Chickpeas are high in fiber and vitamins such as magnesium.
White beans are high in fiber and vitamins such as magnesium. They are also a protein source.
Yes, use oil instead of butter and use vegan parmesan.
Other soups and stews to try
If you make this Cacio E Pepe Chickpea Stew, please leave me a rating and review on this blog post. This is the best way to support me! Tag me on Instagram so I can repost you!
Cacio E Pepe Chickpea Stew
Equipment
- 1 soup pot
Ingredients
- 1 tablespoon butter sub olive oil if desired
- 1 shallot - finely chopped
- 4 cloves garlic - minced
- ~1 cup finely chopped carrots from about 2 medium carrots
- 2 stalks celery - finely chopped
- ½ cup finely chopped based
- 2 cans chickpeas - drained sub about 3 cups cooked chickpeas
- 4 cups vegetable broth sub chicken broth or bone broth for more protein
- ¾ cup fresh grated parmesan use vegetarian parm to keep this vegetarian
- 1-2 cups fresh chopped green of choice optional - I used chard
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 2 teaspoons fresh ground pepper
- salt to taste
- ½ teaspoon paprika
Instructions
- Heat butter over medium heat. Add shallot, celery and carrots. Cook for 5 minutes. Add garlic and cook for another 5 minutes.
- Add all remaining ingredients to the pot except for the chard. Stir to combine and bring to a simmer. Cook for about 15 minutes, until everything is cooked through. Turn off heat.
- Optional: Blend 1-2 cups of the soup if you would like the soup creamy.
- Fold greens into the soup until wilted. Divide out and serve with crusty bread.
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